Prep time: 20 minutes
Cook time: 12 minutes for burgers, 6 minutes for the slaw
Recipe by Rachael Ray from "The Book of Burger" (Atria Books).
For the burgers:
1 1/2 pounds ground pork or chicken
1 teaspoon Chinese five-spice powder
2 cloves garlic, grated or pasted
One 1-inch piece fresh ginger, peeled, and grated or minced
2 scallions, whites and greens, finely chopped
3 tablespoons tamari or soy sauce
Vegetable oil, for drizzling
For the mu shu slaw:
2 tablespoons vegetable oil
12 fresh shiitake mushrooms, stems discarded, caps thinly sliced
1/3 to 1/2 pound cabbage, such as napa or Savoy, shredded
2 or 3 scallions, whites and greens, thinly sliced on an angle
3 tablespoons hoisin sauce
4 cornmeal-dusted or sesame kaiser rolls, split and lightly toasted
Make the burgers: In a large bowl, combine pork or chicken, five-spice powder, garlic, ginger, scallions, tamari, and a drizzle of oil; mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking (burgers plump as they cook).
Drizzle the patties with oil.
Heat a large, nonstick skillet or grill pan over medium-high. Cook the burgers, flipping once, 10 to 12 minutes, or until the juices run clear.
Make the slaw: Heat the oil in a nonstick skillet over high heat. Cook the shiitakes 2 minutes. Add the cabbage and stir-fry 3 minutes. Add the scallions and hoisin sauce, toss to combine, and remove from the heat.
Place the burgers on the roll bottoms and pile high with slaw. Set the roll tops in place.