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Chicken Oriental Burgers With Grilled Shiitake

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons sesame seeds

  3. 2 pounds ground chicken

  4. 2 tablespoons hoisin sauce

  5. 1 tablespoon chopped cilantro

  6. 1 tablespoon finely-chopped scallions

  7. 1 teaspoon ginger juice

  8. 1 teaspoon tamari

  9. 1 teaspoon cornstarch

  10. 1/4 teaspoon sesame oil

  11. 1/4 teaspoon hot chili oil

  12. 1/4 teaspoon freshly-cracked black pepper

  13. **black bean mustard basting sauce**

  14. 1/2 cup Asian black bean sauce

  15. 1/4 cup white zinfandel

  16. 2 tablespoons stone-ground mustard

  17. 2 teaspoons tamari

  18. 1 teaspoon prepared horseradish

  19. 1 teaspoon onion powder

  20. 1/2 teaspoon garlic powder

  21. 1/4 teaspoon ground red pepper

  22. **for grilling**

  23. 2 teaspoons vegetable oil -- for brushing grill

  24. 6 medium shiitake mushrooms -- stems removed

  25. 1 tablespoon sesame oil

  26. 6 onion rolls

  27. 1 tablespoon melted butter -- for brushing rolls

Instructions Jump to Ingredients ↑

  1. Prepare a medium-hot fire for direct heat cooking. When ready, toast the sesame seeds in a dry pan. Cool and reserve.

  2. Combine the toasted sesame seeds with the ground chicken and the next 10 ingredients. Shape into 6 patties and reserve.

  3. Combine the ingredients for the black bean mustard basting sauce and reserve.

  4. 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.

  5. 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.

  6. Recipe Source: SUTTER HOME WINERY 1995 BUILD A BETTER BURGER RECIPE CONTEST - Porter Lansing, $10,000 Grand Prize Winner

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