|
|
 |
| General Category : Sandwiches-Burgers-Wraps |
|
| Food Group : Meat-Beef, Eggs, Vegetables |
|
| Preparation Method : Skillet |
|
|
|
|
| Serve these delectable mushroom burgers with hot mustard on toasted buns. |
|
|
Ingredients
|
|
• |
12 dried shiitake mushrooms |
|
|
• |
1 tbsp (15 mL) vegetable oil |
|
|
• |
2 tbsp (30 mL) Chinese rice wine or dry sherry |
|
|
• |
2 tsp (10 mL) grated gingerroot |
|
|
• |
1/4 tsp (1 mL) salt |
|
|
• |
Pinch granulated sugar |
|
|
• |
1 egg |
|
|
• |
2 tbsp (30 mL) soy sauce |
|
|
• |
2 tsp (10 mL) sesame oil |
|
|
• |
1/2 tsp (2 mL) black pepper |
|
|
• |
1 lb (500 g) ground beef |
|
|
• |
4 green onions, thinly sliced |
|
|
• |
Hoisin Garlic Sauce: |
|
|
• |
2 tsp (10 mL) sesame oil |
|
|
• |
3 cloves garlic, minced |
|
|
• |
2 tbsp (30 mL) hoisin sauce |
|
|
• |
1/4 tsp (1 mL) granulated sugar |
|
|
|
|
|
|
Preparation
|
|
Hoisin Garlic Sauce: In small nonstick saucepan, heat oil over medium-low heat; fry garlic until soft and fragrant, 2 to 3 minutes. Stir in hoisin sauce, sugar and 1 tbsp/15 mL water; cook, stirring, for 30 seconds. Scrape into bowl; let cool.
Soak dried shiitake mushrooms in 1-1/2 cups/375 mL warm water until soft, about 30 minutes. Drain, reserving soaking liquid. Remove stems (save for stock pot); dice caps. In small nonstick skillet over medium-high heat, heat vegetable oil; fry mushrooms until golden, about 4 minutes. Add wine, ginger, salt and sugar; sauté for 30 seconds. Add mushroom liquid; cook until liquid is reduced to about 2 tbsp/30 mL. Scrape into bowl; let cool. Whisk in egg, soy sauce, sesame oil and pepper; mix in beef and green onions. Shape into 4 patties.
Pan-fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F/71°C, about 15 minutes. Serve with Hoisin Garlic Sauce.
Makes 4 servings.
|
|
|
Nutritional information
|
|
Per serving: about 334 cal, 25 g pro, 20 g total fat (6 g sat. fat), 14 g carb, 2 g fibre, 107 mg chol, 868 mg sodium. % RDI: 4% calcium, 21% iron, 3% vit A, 5% vit C, 15% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: Summer 2006
|
|
|
