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Categories:
ground chuck scallions ginger garlic soy sauce teriyaki sauce fresh ground black pepper Mushroom Stuffing vegetable oil onion garlic mushroom scallions oyster sauce rice vinegar
Viewed: 34 - Published at: 5 years agoIngredients
- 1 lb ground chuck
- 3 tablespoons minced scallions, white and green parts
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 2 tablespoons teriyaki sauce
- 1/2 teaspoon fresh ground black pepper
- Mushroom Stuffing
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 tablespoon garlic
- 3/4 lb chopped mushroom
- 4 tablespoons minced scallions
- 3 tablespoons oyster sauce
- 1 tablespoon rice vinegar
Method
- For Mushroom Stuffing, Heat vegetable oil in a skillet.
- Saute chopped onion with garlic in the skillet over medium-high heat for 1 minute.
- Add chopped mushrooms, and cook until the mushrooms have released their juices and the juices have evaporated (about 7 minutes).
- Add minced scallion, oyster sauce and rice vinegar and continue cooking for another 2 minutes.
- Cool completely before stuffing and cooking the burgers.
- For Hamburgers, combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.
- Form meat into 8 thin patties, 3/8-inch thick.
- Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.
- Cover the stuffing with the remaining patties.
- Seal the edges by pressing them together with your fingers.
- Refrigerate.
- Preheat grill to medium-high and grill the patties uncovered for 2-1/2 to 3-1/2 minutes per side for charcoal grills (3-1/2-4-1/2 for gas grill), flipping once, until internal temperature reaches 160 F.
- Serve on hamburger bun.
