Mushroom Filled Teriyaki Burger

• 1 lb ground chuck
• 3 tablespoons minced scallions, white and green parts
• 1 tablespoon fresh grated ginger
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 2 tablespoons teriyaki sauce
• 1/2 teaspoon fresh ground black pepper
• Mushroom Stuffing
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon garlic
• 3/4 lb chopped mushroom
• 4 tablespoons minced scallions
• 3 tablespoons oyster sauce
• 1 tablespoon rice vinegar

1. For Mushroom Stuffing, Heat vegetable oil in a skillet.
2. Saute chopped onion with garlic in the skillet over medium-high heat for 1 minute.
3. Add chopped mushrooms, and cook until the mushrooms have released their juices and the juices have evaporated (about 7 minutes).
4. Add minced scallion, oyster sauce and rice vinegar and continue cooking for another 2 minutes.
5. Cool completely before stuffing and cooking the burgers.
6. For Hamburgers, combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.
7. Form meat into 8 thin patties, 3/8-inch thick.
8. Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.
9. Cover the stuffing with the remaining patties.
10. Seal the edges by pressing them together with your fingers.
11. Refrigerate.
12. Preheat grill to medium-high and grill the patties uncovered for 2-1/2 to 3-1/2 minutes per side for charcoal grills (3-1/2-4-1/2 for gas grill), flipping once, until internal temperature reaches 160 F.
13. Serve on hamburger bun.

ground chuck, scallions, ginger, garlic, soy sauce, teriyaki sauce, fresh ground black pepper, mushroom stuffing, vegetable oil, onion, garlic, mushroom, scallions, oyster sauce, rice vinegar

Taken from www.food.com/recipe/mushroom-filled-teriyaki-burger-64109 (may not work)