
BETTER BURGERS. An Asian-flavored beef burger with chopped mushrooms is
seen in New Milford, Connecticut. The recipe includes ponzu, a citrus-based
sauce used often in Japanese cooking. (Katie Workman via AP)
From The Asian Reporter, V26, #14 (July 18, 2016), page 13.
Cooking on deadline: Asian beef-and-mushroom burgers
By Katie Workman
The Associated Press
In grilling season, there’s probably no food more popular than burgers.
And while many kinds of burgers have become mainstream, from turkey to tuna
to vegetarian, beef remains king.
But how can you have the taste and juiciness of beef while cutting back
on a bit of the fat?
The answer: Add in some mushrooms.
When chopped, mushrooms (either cooked or raw) have a similar texture to
ground meat, and blend right in. It’s a nice way to lighten up a summertime
staple.
And then there’s ponzu sauce, with which I’ve recently become a little
besotted. Ponzu is a citrus-based sauce used often in Japanese cooking. It
is salty and tangy, made from vinegar, mirin (a low-alcohol rice
wine), seaweed, and fish flakes (please, don’t be turned off), and it has
just a wonderful flavor. The citrus most commonly added is either juice or
zest from yuzu or sudachi, two fruits from East Asia.
Ponzu sauce is often drizzled over foods for a finishing touch, or used
as a dip, but here it’s blended into the meat and mush- rooms for yet
another layer of umami (Japanese for "savory").
Both ponzu sauce and wasabi paste (or wasabi powder, which can be blended
with water to make a paste) are available at Asian markets and in the Asian
aisle of well-stocked supermarkets.
For these burgers, the wasabi mayo is optional. They also would be great
with ketchup or mustard, and of course lettuce, onion, and tomato.
A last cooking tip: Chilling the burgers before grilling them helps them
hold their shape. They also are great seared up in a pan — and hold together
even better.
Katie Workman has written two cookbooks focused on easy, family-friendly
cooking, Dinner Solved! and The Mom 100 Cookbook.
* * *
Asian Beef-and-Mushroom Burgers
Start to finish: 2 hours
Servings: 6 burgers
Asian Burgers:
1 tablespoon olive oil
1 pound shiitake or baby Portobello mushrooms
Sliced Kosher or coarse salt and freshly ground pepper to
taste
3 tablespoons ponzu sauce, plus more for brushing
2 large eggs
2 teaspoons minced garlic
4 teaspoons grated ginger
2 pounds ground beef
Wasabi Mayonnaise (optional):
1/4 cup mayonnaise
1 teaspoon wasabi paste, or to taste
6 hamburger buns
Lettuce
Sliced tomatoes
Sliced onions
1. In a large skillet, heat the olive oil. When the oil is hot, add the
mushrooms to the skillet. Season with salt and pepper. Sauté until the
mushrooms release any liquid and it evaporates, and the mushrooms begin to
turn nicely browned, about eight to 10 minutes in all. Transfer the
mushrooms to a plate and cool to room temperature.
2. In a large bowl, combine the eggs, three tablespoons of ponzu sauce,
garlic, and ginger. Finely chop the cooled mushrooms using a knife or by
pulsing in a food processor, then add them along with the beef to the bowl.
Use your hands to gently mix until well combined.
3. Form the mixture into six patties; use your thumbs to make slight
indentations in the center of each burger. (That will cause them to end up
flat when they cook.) Refrigerate the burgers for at least an hour,
preferably two or three, to let them firm up. Meanwhile, in a small bowl,
combine the mayonnaise with the wasabi paste. Adjust the level of heat to
your taste, adding more mayo or wasabi paste as needed. Refrigerate until
ready to serve.
4. Preheat the grill to medium-high heat. Grill the burgers for four to
five minutes on each side, turning them carefully with a large spatula,
until they are done to your liking. Alternatively, heat a large, nonstick
pan over medium-high heat and sear the burgers four to five minutes on each
side. Brush the tops lightly with the additional ponzu sauce. Serve on the
buns (toasted if you wish) with the wasabi cream, lettuce, tomatoes, onions,
or anything you like!
Nutrition information per serving: 548 calories (313 calories from fat);
35 g fat (11 g saturated, 1 g trans fats); 147 mg cholesterol; 907 mg
sodium; 29 g carbohydrate; 3 g fiber; 6 g sugar; 28 g protein.
* * *
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