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1
To make the basting sauce: combine all the basting sauce ingredients in a small fire-proof saucepan; mix well and set aside.
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2
Preprare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
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3
To make the patties: toast the sesame seeds in a dry pan on the grill; let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large mixing bowl.
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4
Handle the meat as little as possible to prevent compacting it; but mix ingredients well.
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5
Divide meat mixture into 6 equal portions and form portions into patties to fit the rolls.
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6
When the grill is ready, brush the grill rack with vegetable oil.
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7
Place the patties on the rack, cover, and cook about 4 minutes on each side (or until the juices run clear), basting frequently with the sauce.
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8
Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, about 10 minutes or until tender.
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9
During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly.
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10
Place the saucepan on the grill and bring the remaining basting sauce to a boil.
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11
To assemble: cut each mushroom into 4 wedges.
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12
Brush the basting sauce on the cut sides of the rolls.
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13
On each roll bottom, place a patty and 4 mushroom wedges.
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14
Add the roll tops and serve.
