Friday, July 3, 2009

Black Thai Burgers with Gingered Shiitakes

These here burgers are not for everyone. They are not for the weak at heart, they are not for the Plain-Jane eaters at your table, and they are not for the Big Mac lovers of this world.

These burgers are for the adventurous soul, the live-like-there's-no-tomorrow explorer, and that specially spirited person who says "Yes" to trying anything at least once.

Who are you?

Black Thai Burgers with Gingered Shiitakes

For the Burgers:
1-1/2 Pounds Ground Chuck
2 Tablespoons Finely Chopped Fresh Cilantro
2 Tablespoons Finely Chopped Fresh Mint
One Tablespoon Fresh Lime Juice
2 Teaspoons Minced Jalapeno Peppers, with seeds
2 Teaspoons Minced Garlic
One Teaspoon Grated Lime Zest, opt.
One Teaspoon Grated Fresh Ginger
1/2 Teaspoon Freshly Ground Black Pepper

For the Mushrooms:
3 Tablespoons Unsalted Butter
2 Tablespoons 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

To Prepare 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 saute pan over medium-high heat, melt the butter with the oil and add the ginger. Add the mushrooms and cook, Stirring occasionally, until tender, 4-6 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 for medium, 8-10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns until lightly toasted.

Serve the burgers hot on the toasted buns, topped with gingered mushrooms.

Happy Fourth of July!!!


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