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1 1/2 lbs. lean ground beef
1 8 ounce can sliced water chestnuts, drained and finely chopped
1/4 cup teriyaki marinade or bottled teriyaki sauce
vegetable oil, for the rack
6 sandwich buns, toasted
1. In a bowl, gently knead together the ground beef and water chestnuts. (Be careful not to handle the meat too much or it will become tough.) Divide into 6 equal parts, shape each into a ball, and flatten to a thickness of 1/2 inch. Place in a 13x9-inch baking pan.
2. Pour the Teriyaki Marinade over the burgers, cover with plastic wrap, and refrigerate for 3 to 5 hours.
3. Arrange briquettes in the barbecue, lightly oil the grill rack, and preheat to high.
4. When ready, transfer the burgers to the grill and cook 4 to 6 inches from the coals, turning only once, and brushing with the marinade for about 10 to 15 minutes, or until cooked as desired.
5. Remove from the heat, and serve on toasted buns.
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