Chinese-Style Cheeseburgers Recipe - Allrecipes.com
Chinese-Style Cheeseburgers Recipe
  • READY IN 15 mins

Chinese-Style Cheeseburgers

Recipe by  

"These are great cheeseburgers with a Chinese flair. I use Chinese-style mustard and serve them on some lightly buttered and toasted hamburger buns. Try substituting teriyaki sauce for the soy sauce, too!"

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Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. In a large bowl, combine the ground beef, water chestnuts, cheese, onion, chile sauce, mustard and soy sauce. Mix together well and form into 6 patties.
  2. Using a griddle or skillet, cook the patties over medium heat for about 5 minutes per side, or to desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2005

These burgers have a great flavor and my family loves them. It was a little difficult getting the patties to hold their shape until I figured out to cube my cheese a lot smaller.

 
Most Helpful Critical Review
Jun 28, 2007

needs a binder, not a bergur it comes out like hash. Water chestnuts nice touch. Will not make it again!!!!

 

50 Ratings

Oct 21, 2003

Yum! Another low-carb recipe the whole group (including 3 kids) loved! 4.4 carbs per serving. I usually don't care for water chestnuts either, but they added a really delightful crunch. I also added one egg to the recipe to keep them held together and broiled them -- about 5 minutes on each side. Perfect! Thanks so much for the recipe!

 
May 11, 2006

My picky husband and even my kids loved these! The new kraft cheese crumbles are easier to use in this recipe than the larger cubes.

 
Aug 17, 2003

I love this recipe and everyone who tries it loves it too! I do add a little oatmeal in with my hamburger mixture so it stays together better. Other than that it's perfect the way it is!!

 
Jan 12, 2005

We just started the AKTINS diet and wow!! What a tasty surprise these turned out to be! I didn't serve them with buns and they were simply delicious on their own. The water chestnuts add a nice "crunch." This one's a keeper!

 
Jan 19, 2010

I was told these were the best bugers I had ever made! They were so excellent we didn't even use buns! I used an egg to help hold everything together, and also used Teriyaki and soy sauce. I melted a little cheese on top and served it with veggies and teriyaki rice. It's definitely a keeper!

 
Jul 09, 2004

I was shocked at how good these were!!! I really only made them because I am doing the low carb thing. I always saute' onions before adding to recipes (except cold dishes) but I didn't feel like it tonight. So I used 1 T. onion powder instead. I liked how it turned out! These were very flavorful & the whole family enjoyed. Thanks!

 

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Nutrition

  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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