By J.M. HIRSCH
AP food editor
June 29, 2009 06:50 am Rave about how much better it tastes all you like, I'm still not likely to grind my own beef just to make a burger. That sort of fussiness has no place in my kitchen. Nor does carefully forming the beef patty around other ingredients (as in, stuffing the burger with blue cheese). Every time I've tried that the burger falls apart on the grill and the cheese oozes onto the flames. Which doesn't mean I don't desire a better burger. But I do think it can be had for a little less effort and mess. That was the inspiration for these Asian-influenced cheeseburgers. All of the flavorings mix easily into the ground beef (which you buy already ground, thank you). That keeps the flavor consistent and the burger intact during cooking. The result is a juicy burger with tons of flavor that complements, but doesn't compete with, the flavor of the beef. And while any cheese would work with this recipe, creamy goat cheese is an ideal choice. Its soft texture is a nice contrast to the grilled meat and crunchy slaw that accompanies it, while its neutral creaminess pairs well with the zippy and acidic Asian flavors. Ginger-Teriyaki Cheeseburgers 1&1/4 lbs. ground beef 2 T. grated fresh ginger 2 garlic cloves, minced 2 T. teriyaki sauce 1 t. rice vinegar 1/2 t. salt 1/4 t. ground black pepper 1 large red onion, cut crosswise into 4 thick slices 1 T. Asian-style mustard 1/4 c. mayonnaise 2 c. broccoli slaw 4 hamburger buns 4-oz. log goat cheese Heat a grill to high. In a large bowl, combine the beef, ginger, garlic, teriyaki sauce, vinegar, salt and pepper. Use your hands to mix together the ingredients, then divide into 4 pieces and shape into patties. When the grill is hot, lightly oil the grates. Grill the burgers for 6 to 7 minutes per side, or until desired doneness. Grill the onion slices for about 4 minutes per side, or until soft. Meanwhile, in a medium bowl, mix together the mustard and mayonnaise. Add the broccoli slaw and toss well. Divide the slaw mixture between the bottom halves of the buns. When the burgers are done, place each on top of a coleslaw-covered bun, then use a butter knife to spread a quarter of the goat cheese over the top of the burger. Top with an onion slice. Nutrition information per serving (values are rounded to the nearest whole number): 560 calories; 247 calories from fat; 27 g fat (11 g saturated; 1 g trans fats); 109 mg cholesterol; 36 g carbohydrate; 40 g protein; 3 g fiber; 1,055 mg sodium.
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