Ingredients
-
1 1/2
-
1/2
-
1/4
-
1
-
1/4
-
1/8
-
1
-
-
-
-
-
-
-
-
Directions
Crunchy Teriyaki Patties,This is an adopted recipe.,We just finished a very early dinner and the aroma of that dinner still lingers throughout the house. Pamela, this was a big hit! My students (all guys) had finished there finals today and plan a round of pre-holiday parties, thus the early dinner. The only change was used ground turkey for my meat. I doubled the marinade because I planned to use it for the rice and was I glad I did!. First, I baked the patties until they were a bit crusty around the edges, basting several times. Second, I made steamed white rice that I added about two heaping tbls. of marinade to the water. With the rest of the marinade, I heated it up with additional orange juice and one ice cube sized roasted garlic, which added the the creaminess of the sauce. This went over the rice. I also served Apricot-Glazed Green Beans (a zaar recipe) with it. This was ++++five star recipe. My whole house thanks you!
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Steps
|
1
Done
|
Mix the Meat and Water Chestnuts Together. |
|
2
Done
|
Shape the Mixture Into 6 Patties, Each About 3/4-Inch Thick. |
|
3
Done
|
Place the Patties in an Ungreased Baking Dish 10 X 6 X 1 3/4-Inches. |
|
4
Done
|
Mix the Remaining Ingredients Together and Pour Over the Patties. |
|
5
Done
|
Cover and Refrigerate For at Least 3 Hours, Turning the Patties Once. |
|
6
Done
|
Remove the Patties from the Marinade. |
|
7
Done
|
Broil or Grill the Patties 4-Inches from the Heat, Turning Once, Until the Desired Doneness Is Reached, About 10 to 15 Minutes. |
|
8
Done
|
Brush Frequently With the Leftover Marinade. |
