Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Sesame seeds

  2. 2 lbs 908g / 32oz Ground chicken

  3. 2 tablespoons 30ml Hoisin sauce

  4. 1 tablespoon 15ml Chopped cilantro

  5. 1 tablespoon 15ml Finely-chopped scallions

  6. 1 teaspoon 5ml Ginger juice

  7. 1 teaspoon 5ml Tamari

  8. 1 teaspoon 5ml Cornstarch

  9. 1/4 teaspoon 1 1/3ml Sesame oil

  10. 1/4 teaspoon 1 1/3ml Hot chili oil

  11. 1/4 teaspoon 1 1/3ml Freshly-cracked black pepper Black Bean Mustard Basting Sauce

  12. 1/2 cup 118ml Asian black bean sauce

  13. 1/4 cup 59ml White zinfandel

  14. 2 tablespoons 30ml Stone-ground mustard

  15. 2 teaspoons 10ml Tamari

  16. 1 teaspoon 5ml Prepared horseradish

  17. 1 teaspoon 5ml Onion powder

  18. 1/2 teaspoon 2 1/2ml Garlic powder

  19. 1/4 teaspoon 1 1/3ml Ground red pepper For Grilling

  20. 2 teaspoons 10ml Vegetable oil - for brushing grill

  21. 6 teaspoons 30ml Shiitake mushrooms - stems removed (medium)

  22. 1 tablespoon 15ml Sesame oil

  23. 6 Onion rolls

  24. 1 tablespoon 15ml Melted butter - for brushing rolls

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare a medium-hot fire for direct heat cooking. When ready, toast the sesame seeds in a dry pan. Cool and reserve. Combine the toasted sesame seeds with the ground chicken and the next 10 ingredients. Shape into 6 patties and reserve. Combine the ingredients for the black bean mustard basting sauce and reserve. Brush the grill rack with vegetable oil and place over the hot coals. Brush the mushrooms with the sesame oil and grill along with the burgers, basting frequently with the black bean mustard sauce. After about 5 minutes turn all the items and place the buttered rolls on the outer edge of the grill. Cook another 5 minutes. Remove the burgers, mushrooms, and rolls and rest for 3 minutes. Cut the shiitake into wedges. Brush a bit of sauce on the cut side of each roll and top with a burger and 4 grilled shiitake wedges.


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