Best Asian Style Veggie Burger With Portobello Bacon And Napa Slaw Recipes

ASIAN BURGERS

Asian Burgers image

"The East-meets-West flavor of these Asian-style burgers have made them a family favorite for over 20 years. They're equally delicious cooked on the grill." -Charlotte Giltner, Mesa, Arizona

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons soy sauce
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup bean sprouts
1/2 cup finely chopped fresh mushrooms
1 celery rib, finely chopped
4 green onions, finely chopped
1 teaspoon pepper
1/2 teaspoon salt
2 pounds ground beef
4 teaspoons canola oil
1/2 cup mayonnaise
1 tablespoon prepared wasabi
8 sesame seed hamburger buns, split
3 cups shredded Chinese or napa cabbage

Steps:

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties., In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 160°., Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.

Nutrition Facts : Calories 508 calories, Fat 31g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 787mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.

TERIYAKI PORTOBELLO "BURGERS" WITH NAPA CABBAGE SLAW

Teriyaki Portobello

Categories Mushroom Broil Marinate Vegetarian Quick & Easy Low Cal Cabbage Gourmet

Yield Serves 4

Number Of Ingredients 18

Ingredients

For teriyaki marinade
1/3 cup soy sauce
2 tablespoons mirin* (sweet Japanese rice wine) or medium-dry Sherry
3 tablespoons rice vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
2 tablespoons sugar
4 fresh Portobello mushrooms (about 1/4 pound each), stems trimmed flush with caps and reserved for another use
For slaw
2 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoons Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, chopped fine
vegetable oil for brushing mushroom caps
4 sesame-seed hamburger buns, split and toasted lightly
*available at most Asian markets, specialty foods shops, and some supermarkets

Steps:

Make teriyaki marinade:
In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
Make slaw:
In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
Preheat broiler.
Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.