Recipe information
Yield
4 servings
Ingredients
1 1/2 pounds ground chicken or pork
2 teaspoons Chinese five-spice powder (2/3 palmful)
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)
2 garlic cloves, minced 1-inch piece of fresh ginger, peeled and minced
5 scallions, 2 finely chopped, 3 cut into thirds then thinly sliced lengthwise
3 tablespoons tamari (dark aged soy sauce) (3 times around the bowl)
2 tablespoons vegetable oil (twice around the pan), plus more for drizzling
12 shiitake mushrooms, stems removed and thinly sliced
1/2 pound shredded cabbage (or buy a bag of cole slaw mix in the produce department)
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
1 package exotic vegetable chips, such as Terra brand
Preparation
Step 1
Heat a nonstick skillet or grill pan over medium-high heat. 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.
Step 2
Heat a nonstick skillet over high heat. 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.
Step 3
Serve the burgers on the buns piled high with mu shu slaw on top. Serve with chunks of fresh pineapple and exotic chips alongside the burgers.
