Ingredients
-
-
4
-
1
-
1/4
-
1/4
-
1
-
2
-
-
1
-
2
-
1 1/2
-
4
-
1
-
1
-
16
Directions
Steps
|
1
Done
|
In a 10-Inch Skillet, Mix Onion Topping Ingredients; Heat to Boiling Over High Heat, Stirring Occasionally. |
|
2
Done
|
Decrease Heat to Med-Low; Simmer About 15 Minutes or Until Onions Are Softened and Liquid Is Reduced by Half; Remove Gingerroot Slices. |
|
3
Done
|
Meanwhile, in a Small Bowl, Mix Ketchup and Chile Paste; Set Aside. |
|
4
Done
|
in a Big Bowl, Mix Beef, Green Onions, Chopped Gingerroot, and Garlic Salt With Hands, Just Until Blended. |
|
5
Done
|
Divide Mixture Into 16 Equal Portions. |
|
6
Done
|
Using Wet Hands, Shape Each Portion Into a Patty, About 1/4-Inch Thick. |
|
7
Done
|
Heat a 12-Inch Nonstick Skillet Over Med-High Heat. |
|
8
Done
|
Add in Patties; Cook 3-4 Minutes on Each Side, Pressing Patties Down Lightly With a Spatula to Flatten Before Turning Over, Until Meat Thermometer Inserted in Center of Patties Reads 160. |
|
9
Done
|
Place Patties on Bottoms of Buns; Top Patties With Ketchup Mixture. |
|
10
Done
|
Using Slotted Spoon or Fork, Remove Onion Slices from Skillet; Place on Top of Ketchup Mixture. |
|
11
Done
|
Top With Bun Tops and Serve. |
|
12
Done
|
*per Serving--350 Calories, 12 G Fat, 2 G Fiber. |
