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.
Labels: beef, burgers, coconut rice cakes, shiitake beef burgers, shiitake mushrooms
