Crunchy Teriyaki Patties

* Pamela *'s Note:

This is an adopted recipe.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 ½ lbs ground beef
• ½ cup water chestnut (Water chestnuts should be finely chopped.)
• ¼ cup soy sauce
• 1 garlic clove , Minced
• ¼ cup orange juice or ¼ cup dry sherry
• 1⁄8; teaspoon ground ginger
• 1 teaspoon molasses or 1 teaspoon brown sugar

Directions:

1. Mix the meat and water chestnuts together.
2. Shape the mixture into 6 patties, each about 3/4-inch thick.
3. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches.
4. Mix the remaining ingredients together and pour over the patties.
5. Cover and refrigerate for at least 3 hours, turning the patties once.
6. Remove the patties from the marinade.
7. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
8. Brush frequently with the leftover marinade.

Reviews

[Happy Harry #2]

We just finished a very early dinner and the aroma of that dinner still lingers throughout the house. Pamela, this was a big hit! My students (all guys) had finished there finals today and plan a round of pre-holiday parties, thus the early dinner. The only change was I used ground turkey for my meat. I doubled the marinade because I planned to use it for the rice and was I glad I did!. First, I baked the patties until they were a bit crusty around the edges, basting several times. Second, I made steamed white rice that I added about two heaping tbls. of marinade to the water. With the rest of the marinade, I heated it up with additional orange juice and one ice cube sized roasted garlic, which added the the creaminess of the sauce. This went over the rice. I also served Apricot-Glazed Green Beans (a zaar recipe) with it. This was ++++five star recipe. My whole house thanks you!