RECIPES: Recipe Details

Rate This Burger 
No votes yet

Wok Free Oriental Burger

Being able to combine the flavors of some of my favorite foods, has resulted in a burger that is not only loaded with taste appeal but is easy to prepare and is enjoyed by children as well as adults. Having taught Food Science at the high school level for several years, afforded me the opportunity to challenge students to invent new food products. It was the culminating project for the year and resulted in some great ideas. It also encouraged me to keep the creative juices flowing and push my culinary skills to stretch outside my comfort level. It has been great fun having friends over and experimenting with my burger recipes.


No Wok Teriyaki Mushrooms Ingredients
1/2 cup Colavita extra virgin olive oil
1/4 cup Worcestershire sauce
1/4 cup Teriyaki sauce
2 garlic cloves finely diced
1 pounds fresh sliced mushrooms
Patty Ingredients
1 and 1/4 pound ground Chuck
1/4 pound spicy bulk sausage
1/2 cup diced scallions
1 8-ounce can diced water chestnuts, drained
1 teaspoon sea salt
Other Burger ingredients
Vegetable Oil for brushing racks
6 slices Baby Swiss Cheese, room temperature
1 Bottle Thousand Island Salad Dressing
3/4 cups finely shredded Chinese Cabbage
6 Honey Wheat yeast buns, split


To Make No Wok Teriyaki Mushrooms In a 9x13 rectangle foil pan,mix the olive oil, Worcestershire sauce, Teriyaki sauce and garlic cloves. Add mushrooms and stir until coated. Place foil pan with ingredients on the grill. Cook mushrooms until liquid is evaporated, 5-10 minues, stirring every two minutes with a long-handled heat safe spoon. Reduce heat to medium if mushrooms begin to boil heavily. With long handled tongs, remove pan from heat. Spoon 1/2 of mushrooms onto cutting board and chop finely. Place chopped mushrooms into a bowl and place in freezer to cool. cover remaing mushrooms with foil and keep warm near the grill. To make the patties, combine the ground chuck, sausage, scallions, water chestnuts, cooled mushrooms and salt. Thoroughly mix with wooden spoon. Wash hands with cold water, dry. Loosely shape meat into 6 burgers to fit the buns. Brush grill racks with vegetable oil and heat grill to medium-high. Place burgers on oiled rack and grill until browned on the bottoms, 3-4 minutes. Turn the patties and continue grilling until burger reaches 150 degrees Fahrenheit, about 4-5 minutes. When finished cooking, remove patties to a warm platter, top with slice of Swiss cheese, cover loosely with foil tent and allow to rest while toasting buns. During the last few minutes of cooking, spread both bun halves, cut side, with generous amounts of thousand island dressing and place bun, dressing side down, on the grill to toast. To assemble burger, place bun bottom on plate, next place 2 Tablespoons shredded Chinese Cabbage, then the patty with cheese, and an equal amount of remaining mushrooms. Place bun top on mushrooms and serve. Makes 6 burgers


Hopefully,this recipe will be as tasteful to you as it has been to our family and friends. One of the most fun parts of experimenting was taking various recipes to school and having taste test during lunch. It is amazing the different likes and dislikes and the ideas of "additions" that some people suggest. My co-horts are disappointed that the time to submit my recipes has come to end, lunch time was lots more fun and even educational!