FIVE-SPICE BURGERS WITH WARM MU SHU SLAW TOPPING, PINEAPPLE, AND EXOTIC CHIPS

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 1 1/2 pounds ground chicken or pork [I went for the chicken, but look forward to trying the pork.]
  • 2 teaspoons Chinese five-spice powder
  • 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning (a palmful)
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 5 scallions, 2 finely chopped, 3 cut into thirds and thinly sliced lengthwise [One of these days I am going to lose a fingertip slicing scallions lengthwise. Maybe I could use my kitchen shears to do it?]
  • 3 tablespoons tamari (dark aged soy sauce) (3 times around the bowl) [I think 2 was enough. I just added it till it looked like it was enough to be incorporated.]
  • 2 tablespoons vegetable oil (twice around the pan), plus more for drizzling
  • 12 shiitake mushrooms, stems removed and thinly sliced [No shiitake in my store the day I went, so I used criminis]
  • 1/2 pound shredded cabbage (or buy a bag of cole slaw mix in the produce department) [I went for the bag of cole slaw mix - one less thing to chop.]
  • 3 tablespoons hoisin sauce (Chinese barbecue sauce, available on the international foods aisle)
  • 4 cornmeal-dusted or sesame kaiser rolls, split and toasted
  • 1 fresh pineapple, cored (available in the produce department), cut into chunks [I buy the whole darn pineapple, since it's usually cheaper to core and peel it myself.]
  • 1 package exotic vegetable chips, such as Terra brand

Directions

  • This recipe originally appeared on my blog - Everything Rachael Ray.
  • I know Rachael gets made fun of for being the self-proclaimed Queen of Burgers (among other things), but I say if the shoe fits, wear it! Rachael's Five-Spice Burgers with Warm Mu Shu Slaw Topping, Pineapple, and Exotic Chips are just another example that her self-title is absolutely correct. You can check out this recipe in 365: No Repeats.
  • I look back at those sad, thin little meat patties we used to consider good burgers and just shake my head. We now do at least a burger a week during the summer and each one is a little adventure. Last week's was a trip to Mexico. This week's is a trip to China.
  • You take the Mu Shu from your average Chinese restaurant and throw it on top of a burger instead of inside a little pancake. You end up getting a flavorful burger and a healthy serving of vegetables as a bonus.
  • Here's the recipe with my comments in brackets:
  • 1 1/2 pounds ground chicken or pork [I went for the chicken, but look forward to trying the pork.]
  • 2 teaspoons Chinese five-spice powder
  • 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning (a palmful)
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 5 scallions, 2 finely chopped, 3 cut into thirds and thinly sliced lengthwise [One of these days I am going to lose a fingertip slicing scallions lengthwise. Maybe I could use my kitchen shears to do it?]
  • 3 tablespoons tamari (dark aged soy sauce) (3 times around the bowl) [I think 2 was enough. I just added it till it looked like it was enough to be incorporated.]
  • 2 tablespoons vegetable oil (twice around the pan), plus more for drizzling
  • 12 shiitake mushrooms, stems removed and thinly sliced [No shiitake in my store the day I went, so I used criminis]
  • 1/2 pound shredded cabbage (or buy a bag of cole slaw mix in the produce department) [I went for the bag of cole slaw mix - one less thing to chop.]
  • 3 tablespoons hoisin sauce (Chinese barbecue sauce, available on the international foods aisle)
  • 4 cornmeal-dusted or sesame kaiser rolls, split and toasted
  • 1 fresh pineapple, cored (available in the produce department), cut into chunks [I buy the whole darn pineapple, since it's usually cheaper to core and peel it myself.]
  • 1 package exotic vegetable chips, such as Terra brand
  • Heat a non-stick skillet or grill pan over medium-high heat [we used our outdoor grill.] In a medium bowl, combine the meat with the five-spice powder, grill seasoning, garlic, ginger, finely chopped scallions, tamari, and a drizzle of vegetable oil. Mix and score the meat into quarters, then form 4 patties, 1 inch thick. Cook the burgers for 6 minutes on each side.
  • Heat a nonstick skillet over high heat. [Our grill has a little sideburner that we took advantage of for this part - no heat in the house!] Add the 2 tablespoons of vegetable oil. Cook the shiitakes for 2 minutes, add the cabbage, and stir-fry for 3 minutes more. Add the sliced scallions and hoisin sauce, toss to combine, and remove from the heat.
  • Serve the burgers on the buns piled high with mu shu slaw on top. Serve with chunks of fresh pineapple an exotic chips alongside the burgers.
  • 4 Servings.

Notes

This recipe originally appeared on my blog - Everything Rachael Ray.

I know Rachael gets made fun of for being the self-proclaimed Queen of Burgers (among other things), but I say if the shoe fits, wear it! Rachael's Five-Spice Burgers with Warm Mu Shu Slaw Topping, Pineapple, and Exotic Chips are just another example that her self-title is absolutely correct. You can check out this recipe in 365: No Repeats.

I look back at those sad, thin little meat patties we used to consider good burgers and just shake my head. We now do at least a burger a week during the summer and each one is a little adventure. Last week's was a trip to Mexico. This week's is a trip to China.

You take the Mu Shu from your average Chinese restaurant and throw it on top of a burger instead of inside a little pancake. You end up getting a flavorful burger and a healthy serving of vegetables as a bonus.

Here's the recipe with my comments in brackets:

Categories: Asian  Dinner  Pork  Poultry 

Website Credit: http://rachaelrayblog.blogspot.com/

© 2006-2014 BakeSpace, Inc. All Rights Reserved