**Black Thai Burgers with Gingery Shiitake Mushroom Recipe: A Culinary Journey to Thailand**
Embark on a tantalizing culinary adventure with our delectable Black Thai Burgers featuring an exotic blend of Thai flavors. These burgers are crafted using a combination of ground beef and pork, seasoned with a symphony of aromatic spices, fresh herbs, and the alluring funk of fermented black beans. Pan-fried to perfection, these patties exude an irresistible crust, while the interior remains moist and juicy. To complement the burgers, we have curated a medley of mouthwatering recipes: a zesty Vietnamese pickled carrot and daikon slaw, a refreshing Thai basil and mint salad, a creamy and slightly spicy Sriracha mayonnaise, and a savory gingery shiitake mushroom sauce. Assemble these components to create an extraordinary burger experience that will transport your taste buds to the vibrant streets of Thailand.
TUNA BURGERS WITH GINGER AND SOY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a nonstick griddle or a grill pan to high heat.
- Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
- Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
- In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
- Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.
BLACK THAI BURGERS WITH GINGERED SHIITAKES
Make and share this Black Thai Burgers With Gingered Shiitakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the burgers: in a big bowl, gently mix all the burger ingredients together; shape the meat into 4 patties of equal size and thickness (about ¾ inch thick).
- Make the mushrooms: in a medium saute pan over med-high heat; melt the butter with the peanut oil; add in the ginger.
- Add in the mushrooms and cook/stir 4-6 minutes, until tender; season with salt and pepper; set aside and keep warm.
- Brush both sides of the patties with oil and grill over direct medium heat until internal temperature is 160° for medium, 8-10 minutes, turning once halfway through grilling time.
- During the last 30 seconds , grill the buns over direct medium heat until lightly toasted.
- Serve burgers hot on toasted buns, topped with mushrooms.
Nutrition Facts : Calories 566.1, Fat 31.9, SaturatedFat 12.6, Cholesterol 133.5, Sodium 682.5, Carbohydrate 31.1, Fiber 2.5, Sugar 5.3, Protein 38.2
SHIITAKE-CHICKEN SLIDERS
My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. -Julie Hession, Las Vegas, Nevada
Provided by Taste of Home
Time 45m
Yield 18 sliders.
Number Of Ingredients 23
Steps:
- In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside., In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat., In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties., Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side., For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes., Serve burgers on rolls with sauce and sliced cucumber.
Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 504mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein
BLACK THAI BURGERS WITH GINGERED SHIITAKES
Number Of Ingredients 20
Steps:
- 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 oil and grill over Direct Medium heat until the internal temperature reaches 160°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.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and ensure that you don't forget anything.
- Use Fresh Ingredients: The fresher your ingredients, the better your burgers will taste. If possible, buy your ingredients from a local market or farm.
- Season Your Burgers Generously: Don't be afraid to season your burgers well. A good rule of thumb is to use 1 teaspoon of salt and 1/2 teaspoon of pepper per pound of ground beef.
- Don't Overwork the Meat: When you're mixing the ground beef, be gentle. Overworking the meat will make it tough.
- Cook the Burgers Over Medium Heat: Cooking the burgers over medium heat will help them cook evenly and prevent them from drying out.
- Use a Meat Thermometer: The best way to ensure that your burgers are cooked to your desired doneness is to use a meat thermometer. Cook the burgers until they reach an internal temperature of 160 degrees Fahrenheit for medium-rare, 165 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the Burgers Rest: After you cook the burgers, let them rest for a few minutes before serving. This will help the juices redistribute throughout the burgers, making them more juicy and flavorful.
Conclusion:
These black Thai burgers with gingered shiitakes are a delicious and unique twist on the classic burger. The combination of flavors and textures is sure to please everyone at your table. So next time you're looking for a new burger recipe to try, give these black Thai burgers a try.
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