Prep 10 mins
Cook 10 mins
- 1 lb ground veal or 1 lb lean ground beef
- 1⁄4 teaspoon ground ginger
- 1 egg white
- 1 teaspoon grated lemon, zest of
- 1 tablespoon low sodium soy sauce
- 1 tablespoon minced onion flakes
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- Combine all ingredients; shape into 4 patties.
- Place on rack in broiler pan or grill.
- Cook 3 inches from heat about 5 minutes per side, or until done to taste.
We had a last BBQ Fling, taking all that we had in the freezer out. I served these topped with fresh grilled veggies (colorful bell peppers, red onions and the last of the gardens zucchini) on grilled French poor boy buns. A wonderful switch from the all summer long beef, tomato and lettuce. These will be on the menu more often next year.
Being too jetlagged to do much cooking this past Friday, I managed to drag myself onto the computer just long enough to download the recipe and mix up a batch. I even got to use my newly purchased Microplane zester on the lemon and ginger! These are easy enough to do with your (jetlagged} eyes closed! My BH did the grilling, and we were a very happy family that evening. The name of the recipe caught my eye, as it reminded me of my Swedish grandmother, who always told me that if it was chilly out to take a yacket with me. Thanks Miller, these were worth opening up my eyes to eat them!
These burgers were very juicy and delicious. They are something different from your normal everyday burger. I added some red onion (carmelized) to the top and it was fantastic!