Chicken Oriental Burgers With Grilled Shiitake

Course : Grilling
Serves: 6
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2 tablespoons sesame seeds
2 pounds ground chicken
2 tablespoons hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon finely-chopped scallions
1 teaspoon ginger juice
1 teaspoon tamari
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon hot chili oil
1/4 teaspoon freshly-cracked black pepper
---black bean mustard basting sauce---
1/2 cup Asian black bean sauce
1/4 cup white zinfandel
2 tablespoons stone-ground mustard
2 teaspoons tamari
1 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
---for grilling---
2 teaspoons vegetable oil -- for brushing grill
6 medium shiitake mushrooms -- stems removed
1 tablespoon sesame oil
6 medium Onion rolls
1 tablespoon melted butter -- for brushing rolls

Preparation / Directions:

Prepare a medium-hot fire for direct heat cooking. When ready, toast the sesame seeds in a dry pan. Cool and reserve. Combine the toasted sesame seeds with the ground chicken and the next 10 ingredients. Shape into 6 patties and reserve. Combine the ingredients for the black bean mustard basting sauce and reserve. Brush the grill rack with vegetable oil and place over the hot coals. Brush the mushrooms with the sesame oil and grill along with the burgers, basting frequently with the black bean mustard sauce. After about 5 minutes turn all the items and place the buttered rolls on the outer edge of the grill. Cook another 5 minutes. Remove the burgers, mushrooms, and rolls and rest for 3 minutes. Cut the shiitake into wedges. Brush a bit of sauce on the cut side of each roll and top with a burger and 4 grilled shiitake wedges. Recipe Source: SUTTER HOME WINERY 1995 BUILD A BETTER BURGER RECIPE CONTEST - Porter Lansing, $10,000 Grand Prize Winner

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