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Prep Time: 30 Minutes Cook Time: 19 Minutes |
Ready In: 49 Minutes Servings: 4 |
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1993 Grand Prize Winner, Build a Better Burger; Robert Allen, Port Townsend, Washington Ingredients:
1 jicama |
1 large sweet onion |
2 teaspoons mirin |
2 teaspoons soy sauce |
1 lb ground beef |
4 teaspoons very finely chopped crystallized ginger (australian) |
1/4 cup white zinfandel wine |
1 tablespoon soy sauce |
2 teaspoons mirin |
1/2 teaspoon onion salt |
1/2 teaspoon garlic salt |
1/2 teaspoon fresh ground black pepper |
4 seeded sandwich buns |
1/2 cup butter, softened |
Directions:
1. Prepare a med-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make grilled vegetables, peel and slice jicama and onion into 1/8-inch thick slices; place in a bowl and add the mirin and soy sauce; rotate around so that all sides of the slices are moistened.
3. Make the patties: mix together the beef, ginger, white zinfandel, soy sauce, mirin, onion salt, garlic salt, and pepper.
4. Divide the mixture into 4 equal parts and form each part into patties to fit the rolls.
5. When the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once until done to preference (5-7 minutes on each side for medium).
6. Grill the jicama and onion slices about 5 minutes on each side until lightly browned.
7. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
8. To assemble: butter the cut sides of the rolls; on each roll bottom, place a jicama slice, a patty, and an onion slice; add the roll tops and serve.
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