email this pageIngredients
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
