Recipe: Chicken Oriental Burgers with Grilled Shiitake Mushrooms

CHICKEN ORIENTAL BURGERS
WITH GRILLED SHIITAKE MUSHROOMS

FOR THE BLACK BEAN-MUSTARD BASTING SAUCE:
1/2 cup black bean sauce
1/4 cup White Zinfandel
2 tablespoons stone ground mustard
2 teaspoons tamari sauce
1 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
FOR THE PATTIES:
2 tablespoons sesame seeds
2 pounds ground chicken
2 tablespoons hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon finely-chopped scallions
1 teaspoon ginger juice
1 teaspoon tamari sauce
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon hot chili oil
1/4 teaspoon freshly ground black pepper
FOR GRILLING:
vegetable oil (for brushing the grill rack)
6 shiitake mushrooms, stems discarded
1 tablespoon sesame oil
6 onion rolls, split
1 tablespoon melted butter (for brushing rolls)

TO MAKE THE BASTING SAUCE:
Combine the ingredients for the black bean mustard basting sauce and reserve.

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 them 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 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
Porter Lansing, $10,000 Grand Prize Winner, 1995
Source: Build a Better Burger: Celebrating Sutter Home's Annual Search for America's Best Burgers by James K. McNair, Noel Barnhurst