Categories: Appetizers, Ground Beef, Hamburgers, Main Dish
Ingredients
- Onion Topping:
- 4 small yellow onions , thinly sliced (about 2 cups)
- 1 cup low sodium chicken broth
- 1/4 cup dry sherry or 1/4 cup apple juice
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 2 slices fresh gingerroot (1/4-inch slice)
- Patties:
- 1 cup ketchup
- 2 teaspoons roasted red chili paste , if desired
- 1 1/2 lbs lean ground beef (at least 80%)
- 4 medium green onions , finely chopped
- 1 tablespoon finely chopped fresh gingerroot
- 1 teaspoon garlic salt
- 16 mini hamburger buns , split (2 1/2 inches in diameter)
Directions
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In a 10-inch skillet, mix onion topping ingredients; heat to boiling over high heat, stirring occasionally.
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Decrease heat to med-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half; remove gingerroot slices.
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Meanwhile, in a small bowl, mix ketchup and chile paste; set aside.
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In a big bowl, mix beef, green onions, chopped gingerroot, and garlic salt with hands, just until blended.
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Divide mixture into 16 equal portions.
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Using wet hands, shape each portion into a patty, about 1/4-inch thick.
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Heat a 12-inch nonstick skillet over med-high heat.
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Add in patties; cook 3-4 minutes on each side, pressing patties down lightly with a spatula to flatten before turning over, until meat thermometer inserted in center of patties reads 160°.
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Place patties on bottoms of buns; top patties with ketchup mixture.
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Using slotted spoon or fork, remove onion slices from skillet; place on top of ketchup mixture.
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Top with bun tops and serve.
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*Per serving—350 calories, 12 g fat, 2 g fiber.