Pork and Shiitake Mushroom Burgers
Hot Korean pickled cabbage (kimchee) is our favourite topping for this fabulous burger. You can make the Quick Kimchee, buy it at a Korean grocery store or even replace its crunch (but not its heat) with shredded iceberg lettuce and tomato.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 261 |
| pro | 24 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 119 mg |
| sodium | 600 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 17% |
| vit A | 4% |
| vit C | 12% |
| folate | 18% |
-
1 pkg (0.5 oz/14 g) dried shiitake mushrooms
1 egg
2 tbsp (25 mL) soy sauce
1/3 cup (75 mL) canned whole water chestnuts, diced
2 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot (or 1/2 tsp/2 mL ground ginger)
2 green onions, thinly sliced
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) pepper
1 lb (500 g) lean ground pork
Preparation:
In small bowl, soak mushrooms in boiling water until softened, about 20 minutes. Reserving 2 tbsp (25 mL) of the soaking liquid, drain mushrooms; squeeze dry. Chop mushrooms; set aside.
In large bowl, beat together egg, soy sauce and reserved mushroom soaking liquid; stir in chopped mushrooms, water chestnuts, garlic, ginger, green onions, cornstarch and pepper. Add pork; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Additional Information
Source
Canadian Living Magazine: July 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »