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Hoisin-Glazed Five Spice Burgers with Sweet-Heat Shiitakes & Pea Shoots

My love of Chinese and Asian foods and ingredients inspired this recipe.


Hoisin Glaze:
1/2 cup Hoisin sauce
3 tablespoons Sutter Home Gewurztraminer
2 teaspoons sherry vinegar
Sweet-Heat Shiitakes:
1/4 cup peanut oil
6 cups sliced fresh shiitake mushrooms
1/4 cup minced shallot
s 1/4 cup Cream Sherry
1/4 cup plum sauce
2 1/2 teaspoons hot chili sauce
2 pounds ground chuck
1/4 cup plum sauce
1/4 cup halved and sliced green onion, including white and green portions
2 tablespoons Sutter Home Gewürztraminer
1 tablespoon + 1 teaspoon minced fresh garlic
1 tablespoon Chinese five-spice
2 teaspoons sea salt
Vegetable oil, for brushing the grill rack
6 sesame seed buns, split
4 ounce weight fresh pea shoots, laid lengthwise and cut in fourths


• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. • To make the glaze, whisk Hoisin sauce, wine and sherry vinegar together in a small bowl. Set aside. • To make the shiitakes, when the grill is ready, heat the peanut oil in a 12-inch nonstick, fire proof skillet on top of the grill rack. Add the mushrooms and cook for 10 to 12 minutes, stirring occasionally, until lightly browned. Add shallots and cook, stirring frequently for 2 to 3 minutes. Add sherry and stir continuously until sherry is completely reduced. Stir in plum sauce and chili sauce, remove from the pan from the grill and keep warm until serving. • To make the patties, spread the chuck out in a large shallow pan. Distribute plum sauce evenly over meat and sprinkle evenly with green onion, wine, garlic, five-spice and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. • To cook the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack and baste each patty with glaze. Cover and cook until browned on the bottom, about 3 to 4 minutes, basting each patty again with the glaze. Turn the patties and brush the cooked side with the glaze. Cook, brushing frequently with the glaze, until done to preference, 3 to 4 minutes longer for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. • To assemble the burgers, on each bun bottom place an equal portion of pea shoots, a patty, and an equal portion of mushrooms. Add the bun tops and serve. Makes 6 burgers.


I like to pair this burger with a glass of Sutter Home Gewurztraminer.