Black Thai Burgers
with Gingered Shiitakes

Makes 4 servings


Black Thai BurgersYou owe it to yourself to try this one. Exotically seasoned burgers mounded with shiitake mushrooms sautéed in ginger butter—yowza!


For the burgers:
1-1/2 pounds ground chuck (80% lean)
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
1 tablespoon fresh lime juice
2 teaspoons fish sauce
2 teaspoons minced jalapeño pepper, with seeds
2 teaspoons minced garlic
1 teaspoon grated lime zest
1 teaspoon grated fresh ginger
1/2 teaspoon freshly ground black pepper

For the mushrooms:
3 tablespoons unsalted butter
2 tablespoons peanut oil
2 teaspoons grated fresh ginger
8 ounces fresh shiitake mushrooms,
   stems removed and cut into 1/4-inch slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Peanut oil
4 hamburger buns


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 the oil and grill over Direct Medium heat until the internal temperature reaches 160 degrees 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.

Buy the Book!


Weber's Big Book of Grilling
By Jamie Purviance and Sandra McRae
Chronicle Books, May 2001
Paperback, $22.95
416 pages, 133 color photographs throughout
ISBN: 0-8118-3197-3
Recipe reprinted by permission.


Weber's Big Book of Grilling



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This page created May 2001

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