Chicken Oriental Burgers

  • Yield: 6 servings
  • Prep: 30 mins
  • Cook: 20 mins

Porter Lansing, of Englewood, Colo., won the Grand Prize in 1995 in Sutter Home's Build a Better Burger Contest with this recipe.


Black-Bean Mustard Basting Sauce:
1/2cup Asian black bean sauce
1/4cup White Zinfandel
2tablespoons stone ground mustard
2teaspoons tamari
1teaspoon prepared horseradish
1teaspoon onion powder
1/2teaspoon garlic powder
1/4teaspoon ground cayenne
2tablespoons sesame seeds
2pounds ground chicken
2tablespoons hoisin sauce
1tablespoon chopped cilantro
1tablespoon finely chopped green onion
1teaspoon ginger juice
1teaspoon tamari
1teaspoon cornstarch
1/2teaspoon garlic powder
1/4teaspoon sesame oil
1/4teaspoon hot chile oil
1/4teaspoon freshly ground black pepper
-- Vegetable oil, for brushing on the grill rack
6-- shiitake mushrooms, stems discarded
1tablespoon Asian sesame oil
6-- Onion rolls, split
-- Melted butter, for brushing on the rolls


  1. To make the basting sauce, combine all of the ingredients in a small fire-proof saucepan and mix well. Set aside.
  2. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  3. To make the patties, toast the sesame seeds in a dry pan on the grill. Let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
  4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting frequently with the sauce, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side. Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, until tender, about 10 minutes. During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly. Place the saucepan on the grill and bring the remaining basting sauce to a boil.
  5. To assemble the burgers, cut each mushroom into 4 wedges. Brush the basting sauce on the cut sides of the rolls. On each roll bottom, place a patty and 4 mushroom wedges. Add the roll tops and serve.

 Recipe courtesy of Sutter Home's Build a Better Burger Contest,

Nutritional Info *per serving

  • Calories 530
  • Glycemic Load 0
  • Fat 25g
  • Saturated Fat 6g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 10g
  • Cholesterol 165mg
  • Sodium 800mg
  • Potassium 1290mg
  • Carbohydrate 34g
  • Fiber 3g
  • Sugars 5g
  • Protein 43g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 25%