Gingered-beef Burgers

Total Time: 49 mins Preparation Time: 30 mins Cook Time: 19 mins

Ingredients

• Servings: 4
• 1 jicama
• 1 large sweet onion
• 2 teaspoons mirin
• 2 teaspoons soy sauce
• 1 lb ground beef
• 4 teaspoons very finely chopped crystallized ginger (australian)
• 1/4 cup zinfandel wine
• 1 tablespoon soy sauce
• 2 teaspoons mirin
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon fresh ground black pepper
• 4 seeded sandwich buns
• 1/2 cup butter, softened

Recipe

• 1 prepare a med-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high.
• 2 to make grilled vegetables, peel and slice jicama and onion into 1/8-inch thick slices; place in a bowl and add the mirin and soy sauce; rotate around so that all sides of the slices are moistened.
• 3 make the patties: mix together the beef, ginger, zinfandel, soy sauce, mirin, onion salt, garlic salt, and pepper.
• 4 divide the mixture into 4 equal parts and form each part into patties to fit the rolls.
• 5 when the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once until done to preference (5-7 minutes on each side for medium).
• 6 grill the jicama and onion slices about 5 minutes on each side until lightly browned.
• 7 during the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
• 8 to assemble: butter the cut sides of the rolls; on each roll bottom, place a jicama slice, a patty, and an onion slice; add the roll tops and serve.