Best 7 Black Thai Burgers With Gingered Shiitakes Recipes

THAI TUNA BURGERS

Steps:

• In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
• Preheat oven broiler.
• Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

SOUTHEAST ASIAN STYLE TURKEY BURGERS

Steps:

• Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chile sauce, lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1/2-inch thick.
• Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired.

TUNA BURGERS WITH GINGER AND SOY

Steps:

• Preheat a nonstick griddle or a grill pan to high heat.
• Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
• Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
• In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
• Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

THAI BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
• Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

CHICKEN ORIENTAL BURGERS WITH GRILLED SHIITAKE

Steps:

• To make the basting sauce: combine all the basting sauce ingredients in a small fire-proof saucepan; mix well and set aside.
• Preprare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
• To make the patties: toast the sesame seeds in a dry pan on the grill; let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large mixing bowl.
• Handle the meat as little as possible to prevent compacting it; but mix ingredients well.
• Divide meat mixture into 6 equal portions and form portions into patties to fit the rolls.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook about 4 minutes on each side (or until the juices run clear), basting frequently with the sauce.
• Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, about 10 minutes or until tender.
• During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly.
• Place the saucepan on the grill and bring the remaining basting sauce to a boil.
• To assemble: cut each mushroom into 4 wedges.
• Brush the basting sauce on the cut sides of the rolls.
• On each roll bottom, place a patty and 4 mushroom wedges.
• Add the roll tops and serve.

BLACK THAI BURGERS WITH GINGERED SHIITAKES

Steps:

• TO PREPARE THE BURGERS: In a large bowl gently mix together the burger ingredients with your hands. Shape the meat into four patties of equal size and thickness (about 3/4 inch thick).TO PREPARE THE MUSHROOMS: In a medium sauté pan over medium high heat, melt the butter with the peanut oil and add the ginger. Add the mushrooms and cook, stirring occasionally until tender, 4 to 6 minutes. Season with the salt and pepper. Set aside and keep warm.Brush both sides of the patties with oil and grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.Serve the burgers hot on the toasted buns, topped with the mushrooms.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

BLACK THAI BURGERS WITH GINGERED SHIITAKES

Steps:

• Make the burgers: in a big bowl, gently mix all the burger ingredients together; shape the meat into 4 patties of equal size and thickness (about ¾ inch thick).
• Make the mushrooms: in a medium saute pan over med-high heat; melt the butter with the peanut oil; add in the ginger.
• Add in the mushrooms and cook/stir 4-6 minutes, until tender; season with salt and pepper; set aside and keep warm.
• Brush both sides of the patties with oil and grill over direct medium heat until internal temperature is 160° for medium, 8-10 minutes, turning once halfway through grilling time.
• During the last 30 seconds , grill the buns over direct medium heat until lightly toasted.
• Serve burgers hot on toasted buns, topped with mushrooms.