Chicken Oriental Burgers With Grilled Shiitake

Recipe Ingredients

2 tablespoons	30ml	Sesame seeds
2 lbs	908g / 32oz	Ground chicken
2 tablespoons	30ml	Hoisin sauce
1 tablespoon	15ml	Chopped cilantro
1 tablespoon	15ml	Finely-chopped scallions
1 teaspoon	5ml	Ginger juice
1 teaspoon	5ml	Tamari
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Sesame oil
1/4 teaspoon	1.3ml	Hot chili oil
1/4 teaspoon	1.3ml	Freshly-cracked black pepper
		Black Bean Mustard Basting Sauce
1/2 cup	118ml	Asian black bean sauce
1/4 cup	59ml	White zinfandel
2 tablespoons	30ml	Stone-ground mustard
2 teaspoons	10ml	Tamari
1 teaspoon	5ml	Prepared horseradish
1 teaspoon	5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Ground red pepper
		For Grilling
2 teaspoons	10ml	Vegetable oil - for brushing grill
6 teaspoons	30ml	Shiitake mushrooms - stems removed (medium)
1 tablespoon	15ml	Sesame oil
6		Onion rolls
1 tablespoon	15ml	Melted butter - for brushing rolls

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.

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

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