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Teriyaki Veggie-Pork Burgers

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By Pillsbury Kitchens
Updated Feb 14, 2016
Bake-Off® Contest 42, 2006
Lisa Huff
Birmingham, Alabama
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This delicious new burger not only features teriyaki vegetables but also panko bread crumbs, a Japanese style of bread crumbs.

Teriyaki Veggie-Pork Burgers

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 4
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Ingredients

  • 1 box (9 oz) frozen teriyaki vegetables
  • 1 green onion, coarsely chopped (1 tablespoon)
  • 1 lb lean ground pork
  • 1/2 cup panko bread crumbs
  • 1 teaspoon ground ginger
  • 1/4 cup mayonnaise or salad dressing
  • 1 tablespoon teriyaki sauce
  • 1 container (6 oz) Yoplait® Original yogurt orange crème
  • 4 whole wheat or multi-grain burger buns (4 to 5 inch), split, toasted
  • 16 thin slices cucumber

Instructions

  • Step 
    1
    In food processor, place frozen teriyaki vegetables and onion; process with on-and-off motions until finely chopped. Place in large bowl. Stir in ground pork, bread crumbs and ginger until well blended. Shape mixture into 4 patties, about 5 inches in diameter and 1/2 inch thick.
  • Step 
    2
    Spray 12-inch skillet with cooking spray; heat over medium heat. Add patties; cover and cook 10 to 12 minutes, turning once, until browned and meat thermometer inserted in center of patties reads 160°F.
  • Step 
    3
    Meanwhile, in small bowl, mix mayonnaise, teriyaki sauce and yogurt with wire whisk until well blended.
  • Step 
    4
    Spread mayonnaise mixture evenly on top and bottom halves of toasted buns. Top bottom halves with patties and cucumber slices. Cover with top halves of buns.

Nutrition

600 Calories
30g Total Fat
33g Protein
48g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
600
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
890mg
37%
Potassium
480mg
14%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
20%
Sugars
12g
Protein
33g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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