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Shogun Char-Grilled Burgers
Prep Time:
35 minutes
Cook Time:
12 minutes
6 servings

Ginger Cucumber Relish:

1 European Hothouse Cucumber, washed and thinly sliced

5 green onions, roots trimmed and sliced thinly

1 bunch red radishes, washed, trimmed and thinly sliced

1 c. angel hair or bok choy cabbage, chopped

1/4 c. fresh ginger, peeled and finely chopped

1/2 c. rice vinegar

3 Tbsp. sugar

• salt and pepper, to taste

Wasabi Lime Mayonnaise:

1 c. H-E-B Mayonnaise

1 tsp. wasabi paste or prepared horseradish

2 tsp. grated lime peel

* juice of 1 lime


2 lb. ground beef chuck

2 Tbsp. tamari or soy sauce

1/4 c. Sutter Home Gew├╝rztraminer Wine

4 (4 tsp.) garlic cloves, peeled and chopped

2 tsp. crushed red pepper

2 tsp. salt

1 pkg. (8 count) H-E-B Seeded Hamburger Buns


Ginger Cucumber Relish: Combine cucumbers, onions, radishes, cabbage,
ginger, rice vinegar and sugar in a large H-E-B zipper bag. Season wit
h salt and pepper. Marinate for 30 minutes in refrigerator.
Wasabi Lime Mayonnaise: Combine mayonnaise, wasabi, lime peel and lime
juice in a small bowl. Stir mayonnaise, cover and refrigerate for 30
minutes or more.
Prepare charcoal or gas grill for cooking (375°F). Brush hot grill
with olive oil to prevent sticking.
Combine ground chuck, tamari, wine, garlic, red pepper and salt in a l
arge bowl. Lightly mix and shape into 6 patties, 1-inch thick. Refrige
rate until ready to grill.
Place patties on hot grill and cook 5 to 6 minutes on each side or unt
il internal temperature reaches 165°F. During last 2 minutes of gr
illing, place seeded buns, cut-sides down, on edge of grill and lightl
y toast.
Assemble burgers: brush insides of toasted buns with Wasabi Lime Mayon
naise. Place burgers on bottom bun, add 1/2 cup drained Ginger Cucumbe
r Relish and cover with toasted bun top.

Nutritional Information

Serving size: 1, Calories: 360, Total Fat: 18g, Saturated Fat: 4g, Cho
lesterol: 65mg, Carbohydrates: 23g, Dietary Fiber: 1g, Sugar: 3g, Pro
tein: 26g


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