RECIPES: Recipe Details

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WC BURGER

This Burger has chopped water chestnuts in it, which gives it texture, yet compliments the tenderness of the burger. A bit of wasabi adds another 'bite'. All of it is a pleasant surprise!

Ingredients 

2 lbs Ground Sirloin
2 cans Water Chestnuts, chopped coarsely
2 teaspoons Soy sauce
2 teaspoons Worshchire Sauce
6 1/4" slices Sweet Onion Corn Oil for brushing on the grill rack
6 slices Tomatoes
6 Sesame Hamburger Buns
Wasabi Mayonaise Dressing
1 cup Mayonaise
1 teaspoon Wasabi paste

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the patties: In a large bowl, gently mix together the ground sirloin, water chestnuts and soy sauce. Divide equally into 6 portions and form into patties about 1 1/2" thick. To prepare the Wasabi Mayonaise Dressing In a small mixing bowl add the mayonaise and wasabi paste. Stir until well combined. When the grill is ready, brush the grill rack with corn oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Grill the onion 4 to 5 minutes on each side until grill marks show. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, Spread each half of the buns with some of the Wasabi Mayonaise Dressing. Place one pattie on the bottom half of each bun. Top each pattie with grilled onion. Add the top part of the bun and serve. Delicious!

Comments 

Optional toppings: Grilled Sliced green tomatoes Grilled portabello mushroom caps Fresh jicima, grated Sliced, fresh, red ripe tomatoes It's fun to watch people as they sink their teeth into these burgers. They don't expect a burger with a 'crunch' and they LOVE it!