5-Spice Burgers with Warm Mu Shu Slaw

  • Yield: 4 servings


1 1/2pounds ground pork or chicken
1teaspoon Chinese 5-Spice powder
2cloves garlic, grated or pasted
1-inch-- piece fresh ginger, peeled and grated or minced
2-- scallions, whites and greens, finely chopped
3tablespoons tamari or soy sauce
-- Vegetable oil, for drizzling
Mu Shu Slaw:
2tablespoons vegetable oil
12-- fresh shiitake mushrooms, stems discarded, caps thinly sliced
1/3 to 1/2pounds cabbage, such as napa or Savoy, shredded
2 or 3-- scallions, whites and greens, thinly sliced on an angle
3tablespoons hoisin sauce
4-- cornmeal-dusted or sesame kaiser rolls, split and lightly toasted


  1. 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.
  2. 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.
  3. 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.
  4. 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.