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Teriyaki Veggie-Pork Burgers

(1)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings
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This delicious new burger not only features teriyaki vegetables but also panko bread crumbs, a Japanese style of bread crumbs.

Bake-Off® Contest 42, 2006
Lisa Huff
Birmingham, Alabama

Ingredients

1
box (9 oz) Green Giant™ frozen teriyaki vegetables
1
green onion, coarsely chopped (1 tablespoon)
1
lb lean ground pork
1/2
cup panko bread crumbs
1
teaspoon ground ginger
1/4
cup mayonnaise or salad dressing
1
tablespoon teriyaki sauce
1
container (6 oz) Yoplait® Original 99% Fat Free Orange Creme Yogurt
4
whole wheat or multi-grain burger buns (4 to 5 inch), split, toasted
16
thin slices cucumber

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LOCATION

Steps

  • 1 In food processor, place frozen teriyaki vegetables and onion; process with on-and-off motions until finely chopped. Place in large bowl. Stir in ground pork, bread crumbs and ginger until well blended. Shape mixture into 4 patties, about 5 inches in diameter and 1/2 inch thick.
  • 2 Spray 12-inch skillet with cooking spray; heat over medium heat. Add patties; cover and cook 10 to 12 minutes, turning once, until browned and meat thermometer inserted in center of patties reads 160°F.
  • 3 Meanwhile, in small bowl, mix mayonnaise, teriyaki sauce and yogurt with wire whisk until well blended.
  • 4 Spread mayonnaise mixture evenly on top and bottom halves of toasted buns. Top bottom halves with patties and cucumber slices. Cover with top halves of buns.
  • 1 In food processor, place frozen teriyaki vegetables and onion; process with on-and-off motions until finely chopped. Place in large bowl. Stir in ground pork, bread crumbs and ginger until well blended. Shape mixture into 4 patties, about 5 inches in diameter and 1/2 inch thick.
  • 2 Spray 12-inch skillet with cooking spray; heat over medium heat. Add patties; cover and cook 10 to 12 minutes, turning once, until browned and meat thermometer inserted in center of patties reads 160°F.
  • 3 Meanwhile, in small bowl, mix mayonnaise, teriyaki sauce and yogurt with wire whisk until well blended.
  • 4 Spread mayonnaise mixture evenly on top and bottom halves of toasted buns. Top bottom halves with patties and cucumber slices. Cover with top halves of buns.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
560
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
9g,
9%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
840mg
840%;
Total Carbohydrate
40g
40%
(Dietary Fiber
5g
5%
  Sugars
15g
15%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
15%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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