3 1/2 T. prepared teriyaki sauce, divided
1 tsp. ground ginger
1 lb. lean ground beef
1 lb. (about 4 c.) frozen potato nuggets
3/4 c. ketchup
1/4 tsp. red pepper flakes
4 hamburger buns
4 slices canned pineapple
4 slices red onion
4 lettuce leaves
Heat oven to 450°. In large bowl, mix 2 tablespoons of the teriyaki sauce and the ginger to blend thoroughly; add beef and mix to blend thoroughly. Form into 4 patties, 1/2-inch-thick. Cook potato nuggets as package directs, baking for 15 to 17 minutes, until crisp. Meanwhile, in small bowl mix the remaining 1 1/2 tablespoons teriyaki sauce, ketchup and pepper flakes to make sauce for burgers and potatoes; set aside. In nonstick skillet over medium-high heat, pan-fry burgers to desired doneness, turning once. On bottom of buns, layer burgers, pineapple and onion slices and lettuce. Cover with bun tops. Serve sauce with potato nuggets and burgers. Makes 4 servings.
Menu: Coleslaw, Frozen Yogurt
Nutritional Information Per Serving: 810 calories, 39 gm fat, 70 mg cholesterol, 199 mg sodium, 86 gm carbohydrate, 5 gm fiber, 30 gm protein.