email this pageThis time of year, what could be better than a burger grilled to perfection? That's a very good question, and every year more than 4,000 people compete to answer it?and win $50,000 while they're at it?in Sutter Home's Build a Better Burger contest. Since 1991, the wine company has solicited recipes that reinvent the American classic. The rules are simple. The burger has to be made of a food, either animal or vegetable, that's been ground, shaped and cooked on a grill. The recipe can include toppings, but everything has to go between two pieces of "bakery product." No sides, no garnish, no kidding; if you don't follow the rules, you don't make the cut.
But can you really improve on the quintessential American backyard favorite? Barry Wiss, of Sutter Home's parent, Trinchero Family Estates, says, "It's part of the American tradition to do something a little differently. Creativity is as American as hamburgers."
And creativity is what cooks bring to the contest. Over the years, the winners have drawn inspiration from the sea, the farm and just about every ethnic culinary tradition on the planet. Wiss is quick to point out that the contest isn't about upending American traditions; it's about finding interesting, delicious variations on the theme?like the three here. We'll toast to that. To enter Sutter Home's Build a Better Burger contest and to sample more recipes, log onto www.buildabetterburger.com
Want Fries with That?
While you're busy at the grill, make quick work of the fries in the oven with all natural Alexia Frozen Sweet Potato Fries. They're made with white Hannah Gold sweet potatoes and taste great. Look for them in 15-ounce bags in the frozen section of the natural foods aisle or check them out at www.alexiafoods.com
Cheese Stuffed Lamb Burgers with Pistachio Pesto
Mark Boughton
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These flavorful burgers by Olga Esquivel-Holman of Wichita, Kan., are stuffed with cheese and topped with a pistachio pesto. The pesto also makes a great spread for turkey sandwiches or as a sauce for pasta. Esquivel-Holman was a 2005 regional finalist in Sutter Home's Build a Better Burger Contest.
Ingredients
Ingredients
Pistachio Pesto:
1 cups shelled pistachios, divided
1 garlic clove
1 shallot
1 teaspoon Dijon mustard
1/2 teaspoon capers
1/2 cup fresh basil leaves
1 tablespoon fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup water
Patties:
2 tablespoons Dijon mustard
2 garlic cloves, crushed
1/4 cup dry red wine
1 1/2 teaspoons seasoned salt
1/2 cup chopped pistachios (from above)
2 pounds ground lamb
1/2 cup Boursin or other soft garlic herb cheese
6 ciabatta rolls, split and toasted
2 avocados, peeled, seeded and sliced into wedges
Instructions
1 cups shelled pistachios, divided
1 garlic clove
1 shallot
1 teaspoon Dijon mustard
1/2 teaspoon capers
1/2 cup fresh basil leaves
1 tablespoon fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup water
Patties:
2 tablespoons Dijon mustard
2 garlic cloves, crushed
1/4 cup dry red wine
1 1/2 teaspoons seasoned salt
1/2 cup chopped pistachios (from above)
2 pounds ground lamb
1/2 cup Boursin or other soft garlic herb cheese
6 ciabatta rolls, split and toasted
2 avocados, peeled, seeded and sliced into wedges
1. Place pistachios in a food processor and pulse until chopped finely; be careful not to grind into a paste. Remove 1/2 cup and set aside for patties. Add garlic clove and shallot to the food processor while it is running to chop finely. Scrape down the sides of bowl. Add mustard, capers, basil and lime juice; process well. While running, add oil and water; process until well mixed. Set aside.
2. To make patties, combine mustard, garlic, wine, seasoned and table salt, and reserved chopped pistachios. Add lamb; mix gently. Form 12 thin patties. Divide cheese among 6 patties; press gently into center. Place remaining patties on top, press, and seal edges to totally enclose cheese filling, forming 6 patties.
3. Brush grill rack with oil. Place patties on rack and cook 6 to 9 minutes on each side or desired degree of doneness.
4. Place burgers on roll bottoms; top with avocado, pesto and bun tops. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Nutritional Information
2. To make patties, combine mustard, garlic, wine, seasoned and table salt, and reserved chopped pistachios. Add lamb; mix gently. Form 12 thin patties. Divide cheese among 6 patties; press gently into center. Place remaining patties on top, press, and seal edges to totally enclose cheese filling, forming 6 patties.
3. Brush grill rack with oil. Place patties on rack and cook 6 to 9 minutes on each side or desired degree of doneness.
4. Place burgers on roll bottoms; top with avocado, pesto and bun tops. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Per serving: 880 calories, 60 g fat, 44g prot., 39g carbs, 8g fiber, 860mg sodium.
Napa Valley Basil Beef Burger
Mark Boughton
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Jim Pleasants of Williamsburg, Va., won the Grand Prize in 1990 in Sutter Home's Build a Better Burger Contest.
Ingredients
Ingredients
Pesto Mayonnaise:
2⁄3 cup light mayonnaise
4 tablespoons prepared basil pesto
¼ cup chopped red onion
Patties:
2 pounds ground sirloin
¼ cup red Zinfandel
¼ cup chopped fresh basil
¼ cup chopped red onion
¼ cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
1 teaspoon garlic salt
6 large Ciabatta rolls, split and toasted
6 slices Monterey Jack cheese
6 (¼-inch-thick) large tomato slices
6 fresh basil leaves
Instructions
2⁄3 cup light mayonnaise
4 tablespoons prepared basil pesto
¼ cup chopped red onion
Patties:
2 pounds ground sirloin
¼ cup red Zinfandel
¼ cup chopped fresh basil
¼ cup chopped red onion
¼ cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
1 teaspoon garlic salt
6 large Ciabatta rolls, split and toasted
6 slices Monterey Jack cheese
6 (¼-inch-thick) large tomato slices
6 fresh basil leaves
1. Combine mayonnaise, pesto and onion; mix well.
2. To make patties, combine first 7 ingredients; mix gently. Form into 6 equal patties.
3. Brush grill rack with vegetable oil. Place patties on rack; cook, turning once, for 5 to 7 minutes on each side or to desired degreee of doneness. During the last minute of cooking, top each patty with a cheese slice.
4. Spread pesto mayonnaise over roll bottoms; top with burger, tomato slice and basil leaf. Add roll tops and serve. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Nutritional Information
2. To make patties, combine first 7 ingredients; mix gently. Form into 6 equal patties.
3. Brush grill rack with vegetable oil. Place patties on rack; cook, turning once, for 5 to 7 minutes on each side or to desired degreee of doneness. During the last minute of cooking, top each patty with a cheese slice.
4. Spread pesto mayonnaise over roll bottoms; top with burger, tomato slice and basil leaf. Add roll tops and serve. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Per serving: 560 calories, 27g fat, 38g prot., 44g carbs., 5g fiber, 1100mg sodium.
Siciliano Burgers
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Susan Asanovic, of Wilton, Conn., won the 1997 Grand Prize in Sutter Home's Build a Better Burger Contest with this recipe.
Ingredients
Ingredients
Sweet Tomato Butter:
3/4 cup sun-dried tomatoes packed in olive oil
2 tablespoons oil from sun-dried tomatoes
1 teaspoon mild honey
1/2 cup red flame seedless grapes (substitute green grapes, if necessary)
2 tablespoons plus one teaspoon brine-packed capers, rinsed and drained
1/2 cup fresh flat-leaf parsley leaves, chopped
Salt
Freshly ground black pepper
Patties:
1 pound ground veal
3/4 pound ground beef
4 garlic cloves, minced
1/2 cup fresh Italian bread crumbs
1/4 cup pine nuts
1 teaspoon ground cinnamon
Large pinch of ground cayenne
1 teaspoon dried rosemary, ground in spice grinder
1 teaspoon kosher salt, or more to taste
Freshly ground black pepper
6 ciliegine (1/3-ounce fresh mozzarella cheese balls)
Vegetable oil, for brushing on the grill rack
12 radicchio leaves, trimmed to fit the bread
Oil from sun-dried tomatoes, for brushing on the radicchio
6 (3 by 4-inch) pieces Italian bread, preferably rosemary-semolina bread, halved lengthwise
Instructions
3/4 cup sun-dried tomatoes packed in olive oil
2 tablespoons oil from sun-dried tomatoes
1 teaspoon mild honey
1/2 cup red flame seedless grapes (substitute green grapes, if necessary)
2 tablespoons plus one teaspoon brine-packed capers, rinsed and drained
1/2 cup fresh flat-leaf parsley leaves, chopped
Salt
Freshly ground black pepper
Patties:
1 pound ground veal
3/4 pound ground beef
4 garlic cloves, minced
1/2 cup fresh Italian bread crumbs
1/4 cup pine nuts
1 teaspoon ground cinnamon
Large pinch of ground cayenne
1 teaspoon dried rosemary, ground in spice grinder
1 teaspoon kosher salt, or more to taste
Freshly ground black pepper
6 ciliegine (1/3-ounce fresh mozzarella cheese balls)
Vegetable oil, for brushing on the grill rack
12 radicchio leaves, trimmed to fit the bread
Oil from sun-dried tomatoes, for brushing on the radicchio
6 (3 by 4-inch) pieces Italian bread, preferably rosemary-semolina bread, halved lengthwise
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make the tomato butter, combine the tomatoes, oil, honey, and grapes in a food processor and process to a paste. Transfer to a bowl and stir in the capers and parsley. Season to taste with salt and pepper. Set aside.
3. To make the patties, combine the veal, beef, garlic, bread crumbs, nuts, cinnamon, cayenne, and rosemary in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Place 1 ciliegine in the center of each disk, then bring up the meat to enclose the cheese in the middle. Form into six patties to fit the bread sections.
4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, brush the radicchio lightly with tomato oil and grill until charred but still crisp, about 4 minutes. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly.
5. To assemble the burgers, spread the tomato butter over the cut sides of the bread. On each bread bottom, place a radicchio leaf, a patty, and another radicchio leaf. Add the bread tops and serve. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
2. To make the tomato butter, combine the tomatoes, oil, honey, and grapes in a food processor and process to a paste. Transfer to a bowl and stir in the capers and parsley. Season to taste with salt and pepper. Set aside.
3. To make the patties, combine the veal, beef, garlic, bread crumbs, nuts, cinnamon, cayenne, and rosemary in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Place 1 ciliegine in the center of each disk, then bring up the meat to enclose the cheese in the middle. Form into six patties to fit the bread sections.
4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, brush the radicchio lightly with tomato oil and grill until charred but still crisp, about 4 minutes. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly.
5. To assemble the burgers, spread the tomato butter over the cut sides of the bread. On each bread bottom, place a radicchio leaf, a patty, and another radicchio leaf. Add the bread tops and serve. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Carolina Pork Barbeque Burgers
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Larry Elder, of Charlotte, N.C., won the 1998 Grand Prize in Sutter Home's Build a Better Burger Contest with this recipe.
Ingredients
Ingredients
Carolina Coleslaw:
3 cups finely shredded green cabbage
1/2 cup julienned red and/or green bell pepper
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons Sauvignon Blanc
2 teaspoons sugar
Salt
Freshly ground black pepper
Barbeque Burger Balm:
1/3 cup molasses
1/3 cup apple cider vinegar
1/4 cup spicy brown mustard
2 garlic cloves, minced
1/4 teaspoon ground cayenne
Salt
Freshly ground black pepper
Patties:
1 1/2 pounds ground pork
1/4 cup finely chopped red onion
1 teaspoon Paul Prudhomme Meat Magic Seasoning Blend or other meat seasoning blend
Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split
Instructions
3 cups finely shredded green cabbage
1/2 cup julienned red and/or green bell pepper
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons Sauvignon Blanc
2 teaspoons sugar
Salt
Freshly ground black pepper
Barbeque Burger Balm:
1/3 cup molasses
1/3 cup apple cider vinegar
1/4 cup spicy brown mustard
2 garlic cloves, minced
1/4 teaspoon ground cayenne
Salt
Freshly ground black pepper
Patties:
1 1/2 pounds ground pork
1/4 cup finely chopped red onion
1 teaspoon Paul Prudhomme Meat Magic Seasoning Blend or other meat seasoning blend
Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split
1. To make the coleslaw, combine the cabbage, pepper, and onions in a large bowl and toss well. Combine the mayonnaise, Sauvignon Blanc, sugar, and salt and pepper to taste in a small bowl and stir until well blended. Pour over the cabbage mixture, tossing to blend. Cover and refrigerate until serving.
2. To make the balm, combine all of the ingredients, including salt and pepper to taste, in a small bowl. Stir to blend well and set aside.
3. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
4. To make the patties, combine 1/4 cup of the balm, the pork, onion, and seasoning blend in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
5. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
6. To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve. Serves 4.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
2. To make the balm, combine all of the ingredients, including salt and pepper to taste, in a small bowl. Stir to blend well and set aside.
3. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
4. To make the patties, combine 1/4 cup of the balm, the pork, onion, and seasoning blend in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
5. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
6. To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve. Serves 4.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Grilled Pork Burgers Indochine
Mark Boughton
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Build a Better Burger regional finalist (2005) Ellie Mathews, of Port Townsend, Wash., created a fresh Thai-style dressing for these ground pork burgers. Look for fish sauce in 6-ounce bottles in the Asian section of your supermarket. You’ll have some dressing left over.
Ingredients
Ingredients
Dressing:
3/4 cup light mayonnaise
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh cilantro leaves
2 green onions, finely chopped
2 tablespoons fresh lime juice
Patties:
1/4 cup Vietnamese fish sauce (nuoc nam)
4 teaspoons brown sugar
2 teaspoons hot chile sauce
2 pounds ground pork
1/4 cup chunky peanut butter
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon ground star anise (2 star anise ground in a mortar and pestle)
6 French rolls, split and toasted
6 interior butter lettuce leaves
Instructions
3/4 cup light mayonnaise
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh cilantro leaves
2 green onions, finely chopped
2 tablespoons fresh lime juice
Patties:
1/4 cup Vietnamese fish sauce (nuoc nam)
4 teaspoons brown sugar
2 teaspoons hot chile sauce
2 pounds ground pork
1/4 cup chunky peanut butter
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon ground star anise (2 star anise ground in a mortar and pestle)
6 French rolls, split and toasted
6 interior butter lettuce leaves
1. To make dressing, combine mayonnaise, basil, cilantro, green onions and lime juice in a bowl. Cover and refrigerate.
2. To make patties, combine fish sauce, sugar and chile sauce. Add pork, peanut butter, ginger, garlic and star anise; blend with a fork. Form into 6 patties.
3. Brush grill rack with oil. Place burgers on rack and grill with top closed 4 minutes on each side or until desired degree of doneness.
4. Spread roll bottoms with thin layer of dressing, followed by a lettuce leaf. Add patties and top each with a generous dollop of dressing. Add roll tops. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Nutritional Information
2. To make patties, combine fish sauce, sugar and chile sauce. Add pork, peanut butter, ginger, garlic and star anise; blend with a fork. Form into 6 patties.
3. Brush grill rack with oil. Place burgers on rack and grill with top closed 4 minutes on each side or until desired degree of doneness.
4. Spread roll bottoms with thin layer of dressing, followed by a lettuce leaf. Add patties and top each with a generous dollop of dressing. Add roll tops. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Per serving: 620 calories, 39g fat, 41g prot., 25g carbs., 2g fiber, 1390mg sodium.
Soy-Glazed Salmon Burger
Mark Boughton
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If you want fish, yet are craving a burger too, try this hearty salmon burger from Kristine Snyder of Kihei, Hawaii. It was the 2001 Grand Prize winner in Sutter Home's Build a Better Burger Contest. If you don’t have rice vinegar, try lemon or lime juice instead.
Ingredients
Ingredients
Ginger-Lime Aioli:
1/2 cup light mayonnaise
2 tablespoons light sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
3 teaspoons cornstarch
1 tablespoon water or white wine
Patties:
1 egg
2 tablespoons light sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chile sauce or hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup fresh bread crumbs
1/2 teaspoon salt
Fresh mint leaves
4 sesame buns, split and toasted
1/2 cucumber, peeled, seeded and julienned
Instructions
1/2 cup light mayonnaise
2 tablespoons light sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
3 teaspoons cornstarch
1 tablespoon water or white wine
Patties:
1 egg
2 tablespoons light sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chile sauce or hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup fresh bread crumbs
1/2 teaspoon salt
Fresh mint leaves
4 sesame buns, split and toasted
1/2 cucumber, peeled, seeded and julienned
1. Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.
2. To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.
3. Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.
4. Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze
5. Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve. Serves 4.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Nutritional Information
2. To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.
3. Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.
4. Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze
5. Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve. Serves 4.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
Per serving: 670 calories, 31g fat, 39g prot., 59g carbs, 3g fiber, 1897mg sodium.
Chicken Oriental Burgers
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Porter Lansing, of Englewood, Colo., won the Grand Prize in 1995 in Sutter Home's Build a Better Burger Contest with this recipe.
Ingredients
Ingredients
Black-Bean Mustard Basting Sauce:
1/2 cup Asian black bean sauce
1/4 cup White Zinfandel
2 tablespoons stone ground mustard
2 teaspoons tamari
1 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne
Patties:
2 tablespoons sesame seeds
2 pounds ground chicken
2 tablespoons hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped green onion
1 teaspoon ginger juice
1 teaspoon tamari
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon hot chile oil
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 shiitake mushrooms, stems discarded
1 tablespoon Asian sesame oil
6 onion rolls, split
Melted butter, for brushing on the rolls
Instructions
1/2 cup Asian black bean sauce
1/4 cup White Zinfandel
2 tablespoons stone ground mustard
2 teaspoons tamari
1 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne
Patties:
2 tablespoons sesame seeds
2 pounds ground chicken
2 tablespoons hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped green onion
1 teaspoon ginger juice
1 teaspoon tamari
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon hot chile oil
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 shiitake mushrooms, stems discarded
1 tablespoon Asian sesame oil
6 onion rolls, split
Melted butter, for brushing on the rolls
1. To make the basting sauce, combine all of the ingredients in a small fire-proof saucepan and mix well. Set aside.
2. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
3. To make the patties, toast the sesame seeds in a dry pan on the grill. Let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting frequently with the sauce, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side. Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, until tender, about 10 minutes. During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly. Place the saucepan on the grill and bring the remaining basting sauce to a boil.
5. To assemble the burgers, cut each mushroom into 4 wedges. Brush the basting sauce on the cut sides of the rolls. On each roll bottom, place a patty and 4 mushroom wedges. Add the roll tops and serve. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
2. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
3. To make the patties, toast the sesame seeds in a dry pan on the grill. Let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting frequently with the sauce, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side. Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, until tender, about 10 minutes. During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly. Place the saucepan on the grill and bring the remaining basting sauce to a boil.
5. To assemble the burgers, cut each mushroom into 4 wedges. Brush the basting sauce on the cut sides of the rolls. On each roll bottom, place a patty and 4 mushroom wedges. Add the roll tops and serve. Serves 6.
"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com
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