Crunchy Peking Burgers

For Burgers:
1 pound ground beef
1/2 cup canned water chestnuts, drained
2 scallions
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon Splenda
2 cloves garlic, crushed
1/2 teaspoon grated ginger

For Sauce:
1 1/2 tablespoons low-sugar Apricot Preserves
1 teaspoon soy sauce
1/4 teaspoon grated ginger

Preheat an electric tabletop grill (I did these on the stove in a skillet, and covered with a lid while cooking to help them along, and prevent spattering).

Chop the water chestnuts a bit and slice the scallions.  Put them in a mixing bowl with the other burger ingredients and use clean hands to mix them well.  Form into 4 burgers and put them on the grill.  Cook 5 minutes (or until done).

While the burgers are cooking, mix together the sauce ingredients.

When the burgers are done, top each with a teaspoon of sauce and serve.

Yields: 4 burgers

Nutrition Information (from cookbook):
Each has 7 grams of carbohydrates, 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.

Nutrition Information I calculate with LoseIt's recipe feature:
Calories: 357
Total Fat: 20.7 g
Sat. Fat: 8.3 g
Sodium: 763 mg
Carb: 7.3 g
Fiber: 0.5g
Sugar: 2.3 g
Protein 30.4 g

Note:  These were delicious.  I had to put it on my site for easy reference the next time.  That little bit of sauce on the top of the burger really brings all the flavors together.  I ate these without a bun with some fresh green beans...YUUUUMMMY!!

Source: 1001 Low-Carb Recipes by Dana Carpender (page 364)