Categories: Appetizers, Ground Beef, Hamburgers, Main Dish

Ingredients

• Onion Topping:
• 4 small yellow onions , thinly sliced (about 2 cups)
• 1 cup low sodium chicken broth
• 1/4 cup dry sherry or 1/4 cup apple juice
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 slices fresh gingerroot (1/4-inch slice)
• Patties:
• 1 cup ketchup
• 2 teaspoons roasted red chili paste , if desired
• 1 1/2 lbs lean ground beef (at least 80%)
• 4 medium green onions , finely chopped
• 1 tablespoon finely chopped fresh gingerroot
• 1 teaspoon garlic salt
• 16 mini hamburger buns , split (2 1/2 inches in diameter)

Directions

1. In a 10-inch skillet, mix onion topping ingredients; heat to boiling over high heat, stirring occasionally.

2. Decrease heat to med-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half; remove gingerroot slices.

3. Meanwhile, in a small bowl, mix ketchup and chile paste; set aside.

4. In a big bowl, mix beef, green onions, chopped gingerroot, and garlic salt with hands, just until blended.

5. Divide mixture into 16 equal portions.

6. Using wet hands, shape each portion into a patty, about 1/4-inch thick.

7. Heat a 12-inch nonstick skillet over med-high heat.

8. 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. Place patties on bottoms of buns; top patties with ketchup mixture.

10. Using slotted spoon or fork, remove onion slices from skillet; place on top of ketchup mixture.

11. Top with bun tops and serve.

12. *Per serving—350 calories, 12 g fat, 2 g fiber.

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