Korean Barbecue Burgers

These Burgers are salty, a little sweet, and super juicy even if you overcook a little (as I am notorious for doing). Top with lettuce and radishes, or rice vinegar and kimchi. From August 2007 Cooking Light magazine.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄2 cup  chopped green onion
• 1 1⁄2 tablespoons brown sugar
• 1 1⁄2 tablespoons  minced peeled gingerroot
• 3  tablespoons low sodium soy sauce
• 1  tablespoon  dark sesame oil
• 1⁄2 teaspoon fresh ground black pepper
• 2  garlic cloves, minced
• 1 1⁄2 lbs  ground sirloin
• 6  hamburger buns

Directions

1. Prepare grill.
2. Combine first8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch thick patty.
3. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side, or until they reach an internal temperature of 160 degrees. Remove from grill, let stand 5 minutes.
4. Grill buns and build burger with desired toppings.