5-Spice Burgers With Warm Mu Shu Slaw
|Cookbook Title: The Book of Burger|
Burgers are iconic. They symbolize what amounts to a mantra:informality, hearty appetite, good times,
and the inclusion of all (that’s what the buns are for).
1 1⁄2 pounds ground pork or chicken
1 teaspoon Chinese 5-spice powder
2 cloves garlic, grated or
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
Photographs by Romulo Yanes
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