INGREDIENTS

2-1/2 tbsp PICS barbeque sauce

1-1/2 tbsp less-sodium Full Circle teriyaki sauce

1 lb ground chuck

3 garlic cloves, minced

3 green onions, thinly sliced

2-1/2 tbsp PICS lite soy sauce

1 tbsp sriracha chili sauce

1 tsp grated fresh ginger

2 tbsp PICS unsalted butter, softened

4 Market 32 brioche hamburger buns

1 cup prepared Market 32 coleslaw

INSTRUCTIONS 

1. Place 12-inch cast-iron skillet on grill rack; prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk barbeque sauce and teriyaki sauce
2. In large bowl, gently mix ground chuck, garlic, onions, soy sauce, sriracha and ginger; form into 4 (1-inch-thick) patties
3. Add 1 tablespoon butter and patties to hot skillet; gently press patties to 1/2-inch thickness with spatula. Cover grill; cook 5 minutes or until bottoms of patties are golden brown and crisp Turn patties and add remaining 1 tablespoon butter to skillet; cover and cook 5 minutes or until internal temperature reaches 160° and bottoms of burgers are golden brown and crisp. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted. Makes 4 burgers
4. Spread cut sides of top buns with barbeque sauce mixture; serve burgers in buns topped with coleslaw

Recipe by Market 32