Gingered Beef Burger
Grilled Jicama and Onion
- 1 jicama
- 1 large sweet onion
- 2 teaspoons mirin (Japanese sweet rice wine for cooking)
- 2 teaspoons soy sauce
- 1 pound ground beef
- 4 teaspoons very finely chopped Australian crystallized ginger
- 1/4 cup White Zinfandel
- 1 tablespoon soy sauce
- 2 teaspoons mirin
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, for brushing on the grill rack
- 4 seeded sandwich rolls, split
- 1/2 cup butter, softened
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the grilled jicama and onion, peel and slice the 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.
- To make the patties, combine the beef, ginger, White Zinfandel, soy sauce, mirin, onion salt, garlic salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Grill the jicama and onion slices until lightly browned, about 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
- To assemble the burgers, spread the butter over 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.