Black Thai Burgers With Gingered Shiitakes Recipes

TUNA BURGERS WITH GINGER AND SOY

Steps:

• Preheat a nonstick griddle or a grill pan to high heat.
• Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
• Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
• In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
• Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

BLACK THAI BURGERS WITH GINGERED SHIITAKES

Steps:

• Make the burgers: in a big bowl, gently mix all the burger ingredients together; shape the meat into 4 patties of equal size and thickness (about ¾ inch thick).
• Make the mushrooms: in a medium saute pan over med-high heat; melt the butter with the peanut oil; add in the ginger.
• Add in the mushrooms and cook/stir 4-6 minutes, until tender; season with salt and pepper; set aside and keep warm.
• Brush both sides of the patties with oil and grill over direct medium heat until internal temperature is 160° for medium, 8-10 minutes, turning once halfway through grilling time.
• During the last 30 seconds , grill the buns over direct medium heat until lightly toasted.
• Serve burgers hot on toasted buns, topped with mushrooms.

BLACK THAI BURGERS WITH GINGERED SHIITAKES

Steps:

• TO PREPARE THE BURGERS: In a large bowl gently mix together the burger ingredients with your hands. Shape the meat into four patties of equal size and thickness (about 3/4 inch thick).TO PREPARE THE MUSHROOMS: In a medium sauté pan over medium high heat, melt the butter with the peanut oil and add the ginger. Add the mushrooms and cook, stirring occasionally until tender, 4 to 6 minutes. Season with the salt and pepper. Set aside and keep warm.Brush both sides of the patties with oil and grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.Serve the burgers hot on the toasted buns, topped with the mushrooms.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SKINNY THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
• Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
• Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
• When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.