“We were planning a cookout, and I was looking to make something different,” says Eileen Victurine. She invented these tasty burgers, which reflect her 10 weeks of Chinese cooking lessons and her ongoing love of Asian food. When not cooking or spending time with her husband of more than 50 years, Eileen likes to work on puzzles and watch every Red Sox game.
1 1/2 lb. ground beef (85% lean)
8 oz. bean sprouts, finely chopped
1 (8-oz.) can water chestnuts, drained, finely chopped
1 (8-oz.) can sliced bamboo shoots, drained, finely chopped
5 tablespoons soy sauce
5 tablespoons oyster sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 portobello mushrooms, stems removed
3 red bell peppers, halved
1/4 cup teriyaki sauce
6 Kaiser rolls, split
1. Gently combine all burger ingredients in large bowl. Shape into 6 (4 1/2-inch) patties 1 inch thick.
2. Heat grill; oil grill grate. Grill burgers, mushrooms and bell peppers, covered, over medium heat or coals 6 minutes. Turn; baste with teriyaki sauce. Grill an additional 4 to 6 minutes or until burgers are thoroughly cooked and no longer pink in center and vegetables are tender, basting with teriyaki sauce 2 minutes before end of cooking.
3. Serve burgers in rolls; top with mushrooms and bell peppers.
PER SANDWICH: 465 calories, 16.5 g total fat (5 g saturated fat), 35.5 g protein, 48 g carbohydrate, 70 mg cholesterol, 2150 mg sodium, 5.5 g fiber