Sesame Ginger Burger w/ Sweet & Spicy Vidalia Onion Manadarin Orange Relish
2lbs ground chuck
1/3 cup Lawry’s Sesame Ginger Marinade
1/4 tsp ground ginger
Vegatable oil for brushing grill
Vidalia Onion, Mandarin Orange Relish
2 medium Vidalia onions, chopped
2 tablespoons toasted sesame oil
2 tablespoons butter
2 tablespoons garlic powder
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon worcestershire sauce
11oz can (drained) or 1 cup (fresh) of chopped mandarin orange slices
2 tablespoons Lawry’s Sesame Ginger Marinade
6 split sesame rolls
1/4 cup butter softened
1/4 teaspoon garlic powder
1/4 teaspoon toasted sesame oil
3 cups of shredded romaine lettuce
Pre-heat grill to medium high heat.
To make the patties, in a large bowl add the ground chuck, marinade and ground ginger. Combine well but don’t over handle. Form into 6 equal size patties, cover with plastic wrap and refrigrate until ready to grill.
To make the relish, pre-heat a large non-stick skillet (with lid) on grill or side burner. Add sesame oil and butter and onions to skillet, stir to coat. Add garlic, chili, cayenne and ground ginger powders, then worcestershire sauce, stir well to coat then cover with lid. Stir every few minutes until almost done (20 minutes). After 20 minutes chop manadrin orange slices into small pieces and add to onions, stir and cook 2 minutes. Add sesame ginger marinade, stir and cook 2 minutes more. Transfer to bowl to cool.
Prepare rolls by mixing softened butter, garlic powder and sesame oil in a small bowl. Spead on each side of the roll then set aside until ready to cook
Brush the grill rack with oil. Place the patties on rack and cover, cook for 3 to 4 minutes per side. During the last few minutes of cooking place the buns cut side down on outer edges of rack to toast lightly.
To assemble the burgers, put ½ cup of shredded romaine on each roll bottom, then a burger and then 2 tablespoons of the relish, then bun tops. Serve and enjoy.