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Wok Free Oriental Burger

Being able to combine the flavors of some of my favorite foods, has resulted in a burger that is not only loaded with taste appeal but is easy to prepare and enjoyed by children as well as adults. Having taught Food Science at the high school level for several years, affored me the opportunity to challenge students to invent new food products. It was the culminating project for the year and resulted in some great ideas. It also encouraged me to keep the creative juices flowing and push my culinary skills to stretch outside my comfort level. It has been great fun having friends over and experimenting with my burger recipes.


No Wok Teriyaki Mushrooms Ingredients
1/2 cup Colavita extra virgin olive oil
1/4 cup Worcestershire sauce
1/4 cup Teriyaki sauce
2 garlic cloves finely minced
2 pounds fresh sliced mushrooms
Patty Ingredients
1 1/4 pound ground Chuck
1/4 pound spicy bulk sausage
1/2 cup diced scallions
1 8-ounce can diced water chestnuts, drained
1/2 recipe of No Wok Teriyaki Mushrooms (see above)
1 teaspoon sea salt
Other Ingredients
Vegetable Oil for brushing racks
6 slices Baby Swiss Cheese, room temperature
6 Honey Wheat Buns, split
1 Bottle Thousand Island Dressing
3/4 cups finely shredded Nappa Cabbage


Preheat Grill to medium-high heat In a 9x13 square foil pan, mix the olive oil, Worcestershire sauce, Teriyaki sauce and garlic cloves. Add the mushrooms and stir until coated. Place the foil pan with ingredients on the grill. Cook mushrooms until liquid is evaporated, 5-10 minutes, stirring every two minutes with a long handled heat safe spoon. Reduce heat to medium if mushrooms are cooking to rapidly. When no liquid remains, with long handled tongs, and oven mitts, remove pan from heat. Spoon 1/2 of mushrooms onto cutting board and chop finely. Place chopped mushrooms in a bowl and place in freezer to cool. Cover remaining mushrooms and keep warm near the grill. To make the patties, combine the ground chuck, sausage, scallions, water chestnuts, cooled mushrooms and salt. Thoroughly mix with wooden spoon. Wash hands with cold water and dry. Loosely shape meat mixture into 6 burgers to fit the buns. Brush grill racks with vegetable oil and heat grill to medium-high. Place burgers on oiled rack and grill until browned on the bottoms, 3-4 minutes. Turn the patties and continue grilling until burger reaches 150 degress Fahrenheit, about 4 minutes. When finished cooking, remove patties to a warm platter, top with slice of Swiss cheese, cover loosely with foil tent and allow to rest while toasting buns. During the last few minutes of cooking, spread both bun halves with generous amounts of Thousand Island Dressing and place bun, dressing side down, on grill to tast. To assemble burger, place bun bottom on plate, add 2 Tablespoons shredded Nappa Cabbage, and next put burger patty with cheese. Using the mushrooms in the foil pan, divide them equally among the 6 burgers and top the mushrooms with the bun top. Serve Makes 6 burgers


Hopefully, this recipe will be as tasteful to you as it has been to our family and friends. One of the most fun parts of experimenting was taking various recipes to school and having taste test during lunch. It is amazing the differnt likes and dislikes and the ideas of "additions" that some people suggest. My co-horts are disappointed that the time to submit my recipes has come to an end, lunch time was not only more fun but even educational.