1.75 pounds-Ground chuck
1 teaspoon-Ground ginger
2 teaspoons-Soy sauce
1-Finely chopped Vidalia onion
1 clove-Finley chopped garlic
1 teaspoon-Sherry wine
1 teaspoon-Fresh ground black pepper
Oriental stroganoff sauce
2 teaspoons-Ground ginger
2 teaspoons-Soy sauce
3 teaspoons-Sherry wine
1 Finely chopped Vidalia onion
3 cloves-Finley chopped garlic
6 tablespoons-Sour cream
1 teaspoon-Fresh ground black pepper

Sesame oil, for brushing the grill rack

12 slices-Marbled rye bread



Preheat a gas grill to medium-high.

To make the patties, combine all of the ingredients in a large bowl. Mix well. Divide the mixture into 6 equal portions. Form the portions to be about the same diameter of the bread slices. Set aside.

To make the sauce combine all of the ingredients in a bowl and mix well. Set aside.

When the grill is ready, brush the grill rack with Sesame oil. Place the patties on the rack, cover, and cook about 3 minutes. Turn the patties. Put equal portions of the Oriental sauce on top of each pattie, cover, and cook about 6 minutes. During the last minute of cooking, place each slice of the rye bread, on the outer edges of the rack to toast evenly and lightly.

To assemble the burgers, place a toasted slice of rye bread on a serving dish, toasted side up, place a patty. Add a toasted slice of rye bread, toasted side down, and serve.

Makes 6 burgers