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Sesame Slaw Burgers with Carmelized Mushrooms

Hello, Thank you the opportunity to enter the Build a Better Burger contest. This recipe was inspired by my sesame slaw. Everyone loves it so I thought I would incorporate it in my burger recipe. Researching and working on my recipe over the past few months has been exciting and something to look forward to. My neighbors think I am crazy grilling in 100+ degree weather! When you love burgers, you do what you have to do! Connie, Phoenix, AZ

Ingredients 

Patties
2 pounds ground beef
3 tablespoons Worcestershire sauce
6 cloves of fresh garlic, minced
1/2 teaspoon freshly ground black pepper
Sesame Slaw
1/4 cup sesame seeds, toasted
1/3 head of purple cabbage (approximately 3 cups), shredded
1/2 cup mayonaise
3 tablespoons rice wine vinegar
2 tablespoons honey
1/8 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
Carmelized Mushrooms
1 pound fresh white button mushrooms, stems discarded, sliced
4 tablespoons real salted butter
olive oil, for brushing on the grill rack
6 whole wheat hamburger buns, split
6 slices pepper jack cheese, to fit buns
Dijon mustard, for spreading on the bottom half of each bun

Instructions 

Prepare a medium-hot fire in a charcol grill with a cover, or preheat a gas grill to medium-high. To prepare patties, combine hamburger meat, garlic, worcestershire sauce, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. To make the sesame slaw, using a 10-inch nonstick fire-proof skillet, toast the sesame seeds over medium heat for 7-10 minutes until golden brown, stiring constantly to avoid burning. Remove from the skillet and place in a small bowl to cool. Shred cabbage and place in a medium bowl. Combine mayonaise, rice wine vinegar, honey, salt and pepper in a small bowl, add to cabbage and toss. Add sesame seeds to cabbage, toss and set aside. To make carmelized mushrooms, wipe each mushroom with a paper towel to remove any dirt. Discard stems and slice to a medium thickness. Preheat a 13-inch nonstick fire-proof skillet to medium-high heat. Once the skillet is hot, add the butter to melt, then add the mushrooms. Cook 15 to 20 minutes, stiring occasionally, until the mushrooms are carmelized and most of the liquid has evaporated, set aside. Brush the grill rack with olive oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the skillet with the mushrooms on the outer edge of the rack to warm. During the final minutes of grilling the patties, place 1 cheese slice on each patty. Place the buns cut side down on the outer edges of the grill rack to toast. To assemble the burgers, spread a small amount of Dijon mustard each bun bottom. On each bun bottom, place a generous amount of mushrooms, a patty and an equal amount of sesame slaw. Add bun tops and serve. Makes 6 burgers

Comments 

Enjoy!