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Teriyaki Veggie-Pork Burgers

teriyaki veggie-pork burgers Entree Asian
Teriyaki Veggie-Pork Burgers
  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 4

This delicious new burger not only features teriyaki vegetables but also panko bread crumbs, a Japanese style of bread crumbs.

Updated February 14, 2016
Bake-Off® Contest 42, 2006
Lisa Huff
Birmingham, Alabama

Ingredients

  • 1
    box (9 oz) 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 yogurt orange crème
  • 4
    whole wheat or multi-grain burger buns (4 to 5 inch), split, toasted
  • 16
    thin slices cucumber

Steps

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  • 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 Facts

Serving Size: 1 Sandwich
Calories
600
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
890mg
37%
Potassium
480mg
14%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
20%
Sugars
12g
Protein
33g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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