Five-Spice Burgers with Warm Mu Shu Slaw Topping, Pineapple, and Exotic Chips Recipe

Name: Five-Spice Burgers with Warm Mu Shu Slaw Topping, Pineapple, and Exotic Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground chicken or pork; 2 teaspoons Chinese five-spice powder (2/3 palmful); 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning (a palmful); 2 garlic cloves, minced 1-inch piece of fresh ginger, peeled and minced; 5 scallions, 2 finely chopped, 3 cut into thirds then thinly sliced lengthwise; 3 tablespoons tamari (dark aged soy sauce) (3 times around the bowl); 2 tablespoons vegetable oil (twice around the pan), plus more for drizzling; 12 shiitake mushrooms, stems removed and thinly sliced; 1/2 pound shredded cabbage (or buy a bag of cole slaw mix in the produce department); 3 tablespoons hoisin sauce (Chinese barbecue sauce, available on the international foods aisle); 4 cornmeal-dusted or sesame kaiser rolls, split and toasted; 1 fresh pineapple, cored (available in the produce department), cut into chunks; 1 package exotic vegetable chips, such as Terra brand

Servings: persons

1 1/2 pounds ground chicken or pork
2 teaspoons Chinese five-spice powder (2/3 palmful)
1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning (a palmful)
2 garlic cloves, minced 1-inch piece of fresh ginger, peeled and minced
5 scallions, 2 finely chopped, 3 cut into thirds then thinly sliced lengthwise
3 tablespoons tamari (dark aged soy sauce) (3 times around the bowl)
2 tablespoons vegetable oil (twice around the pan), plus more for drizzling
12 shiitake mushrooms, stems removed and thinly sliced
1/2 pound shredded cabbage (or buy a bag of cole slaw mix in the produce department)
3 tablespoons hoisin sauce (Chinese barbecue sauce, available on the international foods aisle)
4 cornmeal-dusted or sesame kaiser rolls, split and toasted
1 fresh pineapple, cored (available in the produce department), cut into chunks
1 package exotic vegetable chips, such as Terra brand

1
Heat a nonstick skillet or grill pan over medium-high heat.
2
In a medium bowl, combine the meat with the five-spice powder, grill seasoning, garlic, ginger, finely chopped scallions, tamari, and a drizzle of vegetable oil.
3
Mix and score the meat into quarters, then form 4 patties, 1 inch thick.
4
Cook the burgers for 6 minutes on each side.
5
Heat a nonstick skillet over high heat.
6
Add the 2 tablespoons of vegetable oil.
7
Cook the shiitakes for 2 minutes, add the cabbage, and stir-fry for 3 minutes more.
8
Add the sliced scallions and hoisin sauce, toss to combine, and remove from the heat.
9
Serve the burgers on the buns piled high with mu shu slaw on top.
10
Serve with chunks of fresh pineapple and exotic chips alongside the burgers.

1049

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds ground chicken or pork, 2 teaspoons Chinese five-spice powder (2/3 palmful), 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning (a palmful), 2 garlic cloves, minced 1-inch piece of fresh ginger, peeled and minced, and more.

Yes, Five-Spice Burgers with Warm Mu Shu Slaw Topping, Pineapple, and Exotic Chips falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Five-Spice Burgers with Warm Mu Shu Slaw Topping, Pineapple, and Exotic Chips

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