Teriyaki Onion Burgers

Name: Teriyaki Onion Burgers
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 4 slices Cheddar cheese; 85 grams French-fried onions; 454 grams ground beef; 4 hamburger buns, split; 59 milliliters teriyaki marinade sauce

Teriyaki Onion Burgers might be just the main course you are searching for. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 669 calories, 32g of protein, and 44g of fat. If you have cheddar cheese, french-fried onions, hamburger buns, and a few other ingredients on hand, you can make it.

Instructions

Preheat a grill for high heat.

Equipment you will use

Grill

In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.

Ingredients you will need

French Fried Onions

Ground Beef

Marinade

Equipment you will use

Bowl

Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Ingredients you will need

Hamburger Bun

Cheese

Cooking Oil

Equipment you will use

Grill

Equipment

Grill

Bowl

Ingredients

Servings:

4slices

Cheddar cheese 85grams

French-fried onions 454grams

ground beef 4

hamburger buns, split 59milliliters

teriyaki marinade sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Fram Wines Chenin Blanc. It has 4.8 out of 5 stars and a bottle costs about 32 dollars.

Fram Wines Chenin Blanc

The very special area that these grapes come from is actually closer to Clanwilliam than to Citrusdal, but the part about the mountain is very true. Situated in deep red sandy soils, on a farm that overlooks the crayfish mecca of Lambertsbay on the one side, and the Olifantsriver and Bulshoek dam on the other side. The tight racy acidity is the standout characteristic of Chenin blanc from this area, combine that with ripeness that adds immense complexity and you know that there is a whole lot of loving here.