Pork and Shiitake Mushroom Burgers

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2005

Ingredients

  • 1 pkg (05 oz/14 g) dried shiitake mushroom
  • 1 egg
  • 2 tablespoons soy sauce
  • 1/3 cup canned whole water chestnuts diced
  • 2 cloves garlic minced
  • 1 tablespoon grated gingerroot
  • 2 green onions thinly sliced
  • 1 tablespoon cornstarch
  • 1/2 teaspoon pepper
  • 1 lb lean ground pork

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 600 mg
  • Protein 24 g
  • Calories 261.0
  • Total fat 13 g
  • Cholesterol 119 mg
  • Saturated fat 5 g
  • Total carbohydrate 13 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork and Shiitake Mushroom Burgers

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