Total Time
Prep 25 mins
Cook 5 mins

This is a nice juicy burger recipe. The waterchestnuts and onions give it a suprising texture. Might wat to take your first bite before pouring on the bottle of ketchup.

Ingredients Nutrition


  1. Soak mushrooms in warm water to cover until softened, about 20 minutes. Drain, discard stems and finely chop caps.
  2. Crumble meat into a large bowl. Add mushrooms, onion, water chestnuts, green onions, garlic, soy sauce, oyster-flavored sauce, and sesame oil. Mix well. Sprinkle cornstarch over meat mixture & mix well. Divide mixture into 4 equal portions into a patty about 1" thick.
  3. Place patties on a oiled grill 3-4" above a solid bed of low-glowing coals or on a medium-high gas grill. Cook, turning once, until done to your liking, 3-4 minutes per side for medium-rare.
  4. Serve in buns with your favorite condiments.


Most Helpful

Made for "My 3 Chefs 2007" This was the third burger I made for the game, and it was DH's favorite of all three! I liked them all equally, but he really loved this one in particular. I kept saying that I thought it should have some sort of asian topping (merely because that's how I prefer my burgers), but he insisted repeatedly that it was perfect AS IS and not to change a thing in the future! It really has a lot of flavor and comes together easily. I didn't have shitake mushrooms, so I used some dried porcini; we also used ground turkey instead of beef. Oh!....I just this second realized I forgot the cornstarch!! Well, I guess we liked them anyway! We served these with recipe#72774. Thanks, NavyDoc, for a great recipe that I'm sure we'll make a lot this summer!

hepcat1 June 26, 2007

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