Asian-Style Mushroom Burgers

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            FOOD FUNNY
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Thanks to Julie Hartman for sending us this classic food funny:

Two cannibals were eating a clown when one turned to the other and
said, "Does this taste funny to you?"

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            TODAY'S RECIPE
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As I sat trying to decide on a theme for this week's recipes, the
familiar aroma of grilling meat wafted through my window from my
neighbor's outdoor grill and suddenly the choice was clear. Mild
weather has descended upon both hemispheres, and it's time to get out
the grill. Here is the selection of "Better Burgers" I have prepared
for you this week:

Monday's Entree
Asian-Style Mushroom Burgers

Tuesday's Entree
Brie Burgers

Wednesday's Entree
Tex-Mex Burgers

Thursday's Entree
Bacon & Blue Burgers

Friday's Entree
Mediterranean Burgers

Before we get to today's recipe, lets talk a little about cooking
ground (minced) meats. Unlike whole cuts of meats such as steaks,
chops, and roasts where bacterial contamination is confined to the
exposed surfaces of the meat, ground meats have these same bacteria
dispersed throughout. Therefore, extra attention should be paid when
handling ground meats, and all surfaces they come into contact with
(including your hands) should be thoroughly washed before and after
the meat has been handled. This also means that ground meats should
be thoroughly cooked, and for once I agree with the USDA's guidelines
on meat doneness temperatures. All ground meat products should be
cooked to an internal temperature of 160F (70C), or just until there
is no trace of pinkness in the center. If you prefer your burgers
pink in the center, cook them so at your own risk.

My favorite cut of meat for ground beef is chuck because it tends to
contain 20 to 25 percent fat. Use other cuts, such as sirloin or
round, but don't be tempted by any of the meats that are labeled
"lean" - you will be sacrificing flavor along with the fat. I like my
burgers on the large size and usually plan on 1/2 pound (225 g) of
meat per burger, but you can make yours smaller if you like and allow
1/4 to 1/3 pound (110-150 g) per serving. Always form the patties
larger and thinner than you want the final product to be because they
will shrink and plump as you cook them, and don't forget to season the
meat before you make the patties.

These Asian-inspired burgers are great all by themselves, but you can
also serve them on buns along with the traditional garnishes. You may
want to add a bottle of soy sauce and some fresh beans sprouts to your
standard selection of toppings.

Asian-Style Mushroom Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
6-8 dried shiitake or black mushrooms, soaked in hot
water for 30 minutes, stems removed, finely chopped
2-3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) chopped fresh ginger
1 tsp (5 ml) Chinese five-spice powder
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and mix thoroughly with
your hands. Form gently into 4 to 6 patties and grill over hot coals,
pan-fry, or broil until cooked through, turning once halfway through
cooking. Serves 4 to 6.
Received on Mon Apr 4 02:41:21 2005