Ginger adds a sweet and spicy flavour to these delicious, juicy burgers. Top them with cucumber slices, lettuce, kimchi and radish sprouts.
1 tbsp (15 mL) water
1 tbsp (15 mL) soy sauce
1/4 cup (60 mL) dry breadcrumbs
1 small onion, grated
1 tbsp (15 mL) grated gingerroot
1 clove garlic, minced
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground beef
4 hamburger or kaiser buns
In large bowl, beat egg with water and soy sauce; stir in bread crumbs, onion, ginger, garlic, mustard, and pepper. Add beef; mix just until combined. Shape into four inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160 degrees F (71 degrees C), 12 to 14 minutes. Sandwich in buns.