9.08.2018

Shi-Shi {Shiitake} Burgers

Burger play is fun.

Instead of beef, how about pork? Lamb? Turkey? Chicken?

Why not go really wild and try tuna, swordfish, or salmon burgers?

Wait... what? A totally novel approach to the burger bun?

Today’s burger was made with beef I got from Double Check Ranch at our farmers market. But it could easily be made with pork, turkey, or chicken.

I have been in a coconut mood lately, and was trying to figure out how to add it to this meal. So, in a wanton act of cultural appropriation and transformation, these burgers went faux Asian.

In lieu of ordinary buns, I made coconut-ginger rice cakes crusted in panko. I added shiitake mushrooms to the meat, and topped the finished burger with a sesame-ginger mayonnaise I love to make. A few sesame seeds on top, and it was ready to serve.

I had to make it twice to make sure it was as good as I thought. Oh, yeah... it was.

You should make it, too.

~ David

Shiitake-Beef Burgers with Coconut Rice Cakes 

For the rice cakes

1 cup long-grain rice
salt
water
1/2 cup unsweetened shredded coconut
a 2-inch piece of fresh ginger, coarsely grated
finely grated zest of a lime
2 eggs
panko bread crumbs
butter


For the burgers

1 pound lean ground beef
8 ounces shiitake mushrooms
4 tablespoons chopped fresh chives
2 teaspoons kecap manis (sweet soy sauce)



For finishing
sesame-ginger mayonnaise (click for recipe)
4 large shiitake mushrooms
canola oil
soy sauce
1/2 teaspoon sesame seeds, roasted
1 teaspoon chopped fresh chives

Cook the rice as you would normally in salted water, and allow it to cool.

Transfer the rice to a medium bowl and add the shredded coconut, grated ginger, and lime. Mix well to distribute the ingredients equally.

Add the eggs and mix in well.

Butter four 4-inch ring molds and place them on a cutting board. Sprinkle panko crumbs evenly in the bottom of the molds, directly onto the cutting board. Divide the rice mixture between the four molds, and compress the mixture to form the four cakes. Top the rice with panko crumbs, pressing them in.

In a nonstick skillet over medium heat, melt some butter. Place filled molds onto the butter in the pan, and let cook for 3-5 minutes until golden brown. Using an oven glove and thin spatula, flip the molds with rice cakes to cook the other side, again for 3-5 minutes. Remove from the pan and place the molds on 4 serving plates. Carefully remove the ring mold to leave the rice cake o the plate. I used a pair of needle-nose pliers to lift the mold, and a tiny silicone spatula to hold down the cakes. Set the plates aside.

Heat a grill - charcoal or gas - to high heat.

Remove the stems from the shiitakes and discard them. Chop the caps into 1/4-inch dice or smaller. 


Place the ground beef, mushrooms, chives, and kecap manis in a medium bowl and mix well to distribute the ingredients evenly. Form into 4 patties, about 4 inches in diameter and 1 inch thick.

Stem the remaining 4 shiitake mushrooms and drizzle caps lightly with the canola oil and a little soy sauce; stir to coat.

Place the burgers on the grill and cook for 3 minutes on the first side, and 2 on the second. While the burgers are cooking, grill the 4 mushroom caps for about 1 minute each side,

When burgers are done, top each of the four rice cakes with a patty, then dollop each burger with a tablespoon of mayonnaise and a grilled shiitake mushroom cap. Sprinkle with toasted sesame seeds and chopped chives.

Serves 4.

Notes on advance prep:
The rice mixture can be made a day and advance and kept refrigerated.
The burger patties can also be made 4 hours in advance and kept refrigerated.
The mayonnaise should be made a day in advance to let the flavors meld.

Notes on serving:
I served this with an arugula salad, dressed lightly with soy sauce, lime, and canola oil.




28 comments:

  1. Well this certainly take a "burger" to the next level. Gorgeous plating too! Alas, I did have to follow your mayo link back and see another beautiful dish that I CAN NOW HAVE since I am done eating all locally and can have shrimp again!

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    1. Congratulations! You made it through the year if locavore life!

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  2. this looks absolutely amazing!! thanks for sharing!<3

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  3. Oh my, David! Have read the utter simplicity but unutterable flavour for 3-4 times; the meat has my beloved kecap, the rice the coconut, ginger and lime . . . as shitakes and I are never far apart, simply cannot wait to make this . . .

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    1. Eha - the mushroooms Add such a great flavor to the burgers! You will love them!

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  4. So beautiful creation, so interesting ....love it ! Thank you David !

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    1. thank you so much! Every once in while, it’s fun to play with one’s food!

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  5. Looks delicious, David. We are trying to avoid beef for health reasons, but will give it a try with chicken. Thanks!

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    1. This would be fantastic with chicken or turkey, Kirsten.

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  6. Forget the burger, I want that rice cake! OMG, that looks amazing! I would and could make a meal out of those alone! Love how creative you were with this! Looks lovely, David!

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    1. Seriously, Christina, I came up with the bun idea because we had no bread in the house! But I plan to use it again and again!

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  7. This the most delicious sounding recipe I've laid my eyes on lately. The combination of the coconut, ginger, shiitake, etc. sounds like an explosion of flavor. Do I sound excited? I am! And the presentation is so pretty. :-D

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    1. You are so sweet, Valentina! Now, just wait a couple of weeks for my next version!

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  8. David, this recipe is full of all things I enjoy. The rice cake bun is brilliant. I'm wanting to try your it with salmon poke on top. Great instructional post.

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    1. Wow, Ron, this would be amazing with the salmon poke on top! Let me know if you try it… I’m very curious!

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  9. David, what a wonderful presentation. My kind of burger and bun.

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    1. Thanks Gerlinde, I don’t make a lot of sushi… But these plates have come in handy for some good presentations!

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  10. Now that's what I call CREATIVITY! Imagine making a bun with panko crumbs!Rollover MacDonalds!

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    1. Fran - it reminds me of the song, “Roll Over Beethoven.” Made my day!

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  11. D, you need your own restaurant.
    Now, to find a wealthy benefactor....

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    1. Ah, Colette, but would I still love to cook of I had a restaurant? You are, as always, so sweet!

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  12. Terrific burger -- very creative. Particularly like those buns. I've been playing around with pot sticker burgers, but the buns have been a sticking point. You may have solved my problem! Really nice -- thanks.

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    1. Pot sticker burgers? I am - as you can imagine - very intrigued, John. I hope this shows up soon at Kitchen Riffs!

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  13. These look amazing! I love shitake mushrooms and I would love these.

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    1. It is definitely a great way to enhance a good burger, Caroline!

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  14. Wow, this burger sounds amazing, David! But, I agree with a previous comment and I could eat those luscious looking coconut rice cakes alone as a meal...and I'm sure I will. Soon!

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    1. Thanks, Marcelle! They are pretty tasty and I love all they ways my readers plan to use them!

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