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Pork and Shiitake Mushroom Burgers

By The Canadian Living Test Kitchen

Tested till perfect

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Pork and Shiitake Mushroom Burgers

This recipe makes 4 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 1 pkg (0.5 oz/14 g) dried shiitake mushrooms
  • 1 egg
  • 2 tbsp soy sauce
  • 1/3 cup canned whole water chestnuts, diced
  • 2 cloves garlic, minced
  • 1 tbsp grated gingerroot
  • 2 green onions, thinly sliced
  • 1 tbsp cornstarch
  • 1/2 tsp pepper
  • 1 lb 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.

Source : Canadian Living Magazine: July 2005

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