Shogun Char-Grilled Burgers Recipe from H-E-B

Instructions

Ginger Cucumber Relish: Combine cucumbers, onions, radishes, cabbage, ginger, rice vinegar, and sugar in a large H-E-B zipper bag. Season with 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, soy sauce, wine, garlic, red pepper, and salt in a large bowl. Lightly mix and shape into 6 patties, 1-inch thick. Refrigerate until ready to grill.

Place patties on hot grill and cook 5 to 6 minutes on each side or until internal temperature reaches 165°F. During last 2 minutes of grilling, place seeded buns, cut-sides down, on edge of grill and lightly toast.

Assemble burgers: brush insides of toasted buns with Wasabi Lime Mayonnaise. Place burgers on bottom bun, add 1/2 cup drained Ginger Cucumber Relish and cover with toasted bun top.

Source:

My H-E-B Texas Life Magazine