Ingredients
1-1/2 pounds lean ground beef (90% lean)1 can (8 ounces) water chestnuts, drained and chopped1/2 cup reduced-sodium soy sauce1/3 cup sherry or reduced-sodium beef broth2 green onions, chopped1 tablespoon brown sugar2 garlic cloves, minced1/2 teaspoon ground ginger6 lettuce leaves6 hamburger buns, split
Preparation
In a large bowl, combine the beef and water chestnuts. Shape into six patties. Place in a 13x9-in. dish.
In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. Serve on lettuce-lined buns.
