Gingered-Beef Burgers

Directions

1. 1
   Prepare a med-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. 2
   To make grilled vegetables, peel and slice jicama and onion into 1/8-inch thick slices; place in a bowl and add the mirin and soy sauce; rotate around so that all sides of the slices are moistened.
3. 3
   Make the patties: mix together the beef, ginger, white zinfandel, soy sauce, mirin, onion salt, garlic salt, and pepper.
4. 4
   Divide the mixture into 4 equal parts and form each part into patties to fit the rolls.
5. 5
   When the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once until done to preference (5-7 minutes on each side for medium).
6. 6
   Grill the jicama and onion slices about 5 minutes on each side until lightly browned.
7. 7
   During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
8. 8
   To assemble: butter the cut sides of the rolls; on each roll bottom, place a jicama slice, a patty, and an onion slice; add the roll tops and serve.