Chicken Oriental Burgers with Grilled Shiitake

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

 

Directions

To make the basting sauce, combine all of the ingredients in a small fire-proof saucepan and mix well. Set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

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.

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.

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.

Makes 6 burgers

Bobby Flay's Chicken Cobb Burger

I've never been much of a chicken burger kind of gal but after watching Bobby Flay make this Chicken Cobb Burger I changed my mind!

Ingredients

For the burgers:

• 8 (1/2- thick) strips bacon
• 1 1/2 pounds ground chicken, 90 percent lean
• 2 tablespoons canola oil
• Salt
• Freshly ground black pepper
• 1/2 cup crumbled blue cheese
• 4 burger buns, split
• 1 large ripe beefsteak tomato, cut into 4 slices
• 1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, finely chopped
• 1/4 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 cup finely shredded romaine lettuce

For the burgers:

Directions

Heat the grill to medium.

Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette