Wake up boring burgers with Asian flavors

Rave about how much better it tastes all you like, I'm still not likely to grind my own beef just to make a burger.

That sort of fussiness has no place in my kitchen. Nor does carefully forming the beef patty around other ingredients (as in, stuffing the burger with blue cheese). Every time I've tried that the burger falls apart on the grill and the cheese oozes onto the flames.

Which doesn't mean I don't desire a better burger. But I do think it can be had for a little less effort and mess.

That was the inspiration for these Asian-influenced cheeseburgers. All of the flavorings mix easily into the ground beef (which you buy already ground, thank you). That keeps the flavor consistent and the burger intact during cooking.

The result is a juicy burger with tons of flavor that complements, but doesn't compete with, the flavor of the beef.

And while any cheese would work with this recipe, creamy goat cheese is an ideal choice. Its soft texture is a nice contrast to the grilled meat and crunchy slaw that accompanies it, while its neutral creaminess pairs well with the zippy and acidic Asian flavors.

GINGER-TERIYAKI CHEESEBURGERS

Start to finish: 25 minutes

Servings: 4

1 1/4 pounds ground beef

2 tablespoons grated fresh ginger

2 garlic cloves, minced

2 tablespoons teriyaki sauce

1 teaspoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 large red onion, cut crosswise into 4 thick slices

1 tablespoon Asian-style mustard

1/4 cup mayonnaise

2 cups broccoli slaw

4 hamburger buns

4-ounce log goat cheese

Heat a grill to high.

In a large bowl, combine the beef, ginger, garlic, teriyaki sauce, vinegar, salt and pepper. Use your hands to mix together the ingredients, then divide into 4 pieces and shape into patties.