John and I love this recipe despite it's non-traditional burger flavor. It tastes great and the spices really make this burger unique. You will need no ketchup here, this little guy is great on his own!
Ps: My good friend Marie so kindly gave us this recipe. It is a family favorite at her house and we are so glad she shared it with us! I believe it comes from/is inspired by Rachel Ray.
Five Spice Burger with Warm Mu Shu Slaw
1 1/2 pounds ground turkey
2 tsp Chinese five-spice powder
1 tbsp Grill seasoning
2 Garlic cloves, minced
1 Inch piece fresh ginger, peeled and grated
5 Scallions, 2 finely chopped, 3 cut into thirds lengthwise
3 tbsp Tamari (or soy sauce)
1 tbsp Vegetable oi
12 Shitake mushrooms, thinly sliced
1/2 pound Shredded cabbage (I use purple but any kind will do)
3 tbsp Hoisin sauce
4 rolls of your choosing. We usually use some sort of wheat.
Heat a nonstick skillet over high heat. Add the 1 tablespoons of vegetable oil. Cook the shiitakes for 2 minutes, add the cabbage, and stir-fry for 3 minutes more. Add the sliced scallions and hoisin sauce, toss to combine, and remove from the heat.
Serve the burgers on the buns piled high with mu shu slaw on top. Serve with chunks of fresh pineapple an exotic chips alongside the burgers.
1 patty: 270, 11.5g, 11g, 25g