Teriyaki Beef Burgers

I was excited for the end of the week this week. Not for any particular reason though. I happened to get off of work a little early and so I was able to start dinner preparations a little early too. I had planned to make these burgers from scratch, potato salad and coleslaw for a summery meal. It wasn't too warm out (70s) and it was pretty windy so we enjoyed our summery meal inside.

Teriyaki Beef Burgers from Healthy Cooking magazine

1 1/2 pounds lean ground beef (I just used 1#)
1 can (8 oz) water chestnuts, drained and chopped (If using less than 1 1/2 pounds of meat, use less water chestnuts)
1/2 c reduced-sodium soy sauce
1/3 c sherry or reduced-sodium beef broth
2 green onions, chopped (I used some that I'm growing in a pot outside!)
1 T brown sugar
2 garlic cloves, minced
1/2 tsp ground ginger
6 lettuce leaves (optional)
6 hamburger buns

In a large bowl, combine the beef and water chestnuts. Shape into 6 patties. Place in a 9x13" pan. In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 c over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate the remaining marinade for basting. **I just poured all the marinade over the burgers. I thought the additional basting would just make a big mess on the grill.**
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill patties, covered, over medium heat for 5-7 minutes on each side or until meat is no longer pink, basting occasionally with reserved marinade. Serve on lettuce-lined buns.