Prep 5 mins
Cook 10 mins
If you're like me, you just can't get enough of that beautiful bulb, garlic. This recipe produces a savory burger with an interesting flavor that is sure to please the palate. This recipe should work equally well with ground turkey, though I haven't tested that. Please note the variations listed in the ingredients and directions. Note: I *LOVE* herbs, so if the cilantro, garlic, etc., seems a bit strong to you, vary to your taste.
- 1 lb ground beef (or chuck or sirloin)
- 1⁄8 cup dried cilantro (or a handful of fresh chopped cilantro)
- 3 tablespoons minced garlic
- 1⁄4 cup honey
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons ginger paste
- fresh ground pepper (peppercorn medley)
- 4 buns (one for each patty)
Optional (see notes in directions)
- fresh minced onions (optional) or dried parsley (optional)
- salt (optional)
- canned black beans (small can, drained and rinsed) (optional)
- prepared spaghetti sauce (optional) or pizza sauce (optional)
- Mix all ingredients together (except ground pepper) and form into patties of your preferred size and thickness.
- Grill burgers to your preferred doneness (rare to well-done). Crack fresh ground pepper over the burgers as they grill.
- If desired, salt burger to taste and top with cheese in the last minute or so of grilling so that it melts down over the burger. Burger already has soy sauce, so I find that salt is unnecessary.
- Place burger on your favorite bun, add toppings, and dig in!
- Options: Add any of the optional ingredients to the mix before grilling. Fresh minced onions add alot of flavor, but not everyone likes onions. Adding black beans is an easy way to bulk up the mix and add some great fiber and nutrition. You might wish to try just half a can the first time, if you're unsure you'll like them. For burgers that verge on meatloaf, add about 1/4 cup of spaghetti or pizza sauce to the mix (and/or top the formed patties with additional sauce when grilling).
These are delicious! I have to admit I was a tad bit skeptical of all the garlic and the amount of ginger paste as well. So I went a little shy on the garlic maybe using only 2 and 1/4 T. However I think next time I will use the entire amount since it was not overpowering at all like I thought it might be. I REALLY loved the soy sauce and ginger flavors in this burger. They were perfectly moist. So much that in prep I thought they were too moist, but I grilled them on my foreman and so they were able to hold together well enough and remain juicy with the excess running off. I used fresh cilantro in mine since that is what I had on hand and chose to put in the onions. For conidments I used vegan mayo, lettuce, pickles, and spicy brown mustard and they were PERFECT with it. My husband also tried his with ketchup and said it did infact taste like meatloaf and he liked it that way too. Definitely a keeper!