5-Spice Burgers with Warm Mu Shu Slaw
- Yield 4 servings
Doctor up a plain-old burger with Asian seasoning and crunchy slaw for a delightful new twist
- 1 1/2 pounds ground pork or chicken
- 1 teaspoon Chinese 5-Spice powder
- 2 cloves garlic, grated or pasted
- 1 (1-inch) piece fresh ginger, peeled and grated or minced
- 2 scallions, whites and greens, finely chopped
- 3 tablespoons tamari or soy sauce
- Vegetable oil, for drizzling
- Mu Shu Slaw:
- 2 tablespoons vegetable oil
- 12 fresh shiitake mushrooms, stems discarded, caps thinly sliced
- 1/3 to 1/2 pound cabbage, such as napa or Savoy, shredded
- 2 or 3 scallions, whites and greens, thinly sliced on an angle
- 3 tablespoons hoisin sauce
- 4 cornmeal-dusted or sesame kaiser rolls, split and lightly toasted
- Make the burgers: In a large bowl, combine the pork or chicken, 5-spice powder, garlic, ginger, scallions, tamari, and a drizzle of oil; mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a ␣at surface (burgers plump as they cook). Drizzle the patties with oil.
- Heat a large nonstick skillet or grill pan over medium- high heat. Cook the burgers, flipping once, 10 to 12 minutes, or until the juices run clear.
- While the burgers are cooking, make the slaw: Heat the oil, 2 turns of the pan, in a nonstick skillet over high heat. Cook the shiitakes 2 minutes. Add the cabbage and stir-fry 3 minutes. Add the scallions and hoisin sauce, toss to combine, and remove from the heat.
- Place the burgers on the roll bottoms and pile high with slaw. Set the roll tops in place.
Copyright © 2012 by Rachael Ray from THE BOOK OF BURGER published by Atria Books, a division of Simon & Schuster, Inc.