Cooking Contest Central

[recipe title=”Stir-Fry Shitake & Broccoli Slaw Burgers” servings=”4″]

For the slaw

1 (12 oz.) bag Mann’s Broccoli Cole Slaw, divided

½ teaspoon kosher salt

1-tablespoon olive oil

1 (4 oz) package stemmed and sliced fresh shitake mushrooms

¼ cup sliced scallions

2 tablespoons low-sodium soy sauce

1 tablespoon fresh lime juice

1 tablespoon unseasoned rice vinegar

2 teaspoons honey

1 teaspoon grated fresh ginger

½ teaspoon toasted sesame oil

1 tablespoon toasted sesame seeds

For the burger

1 teaspoon olive oil

1 ½ cups Mann’s Broccoli Cole Slaw (reserved from slaw recipe)

1 tablespoon mirin

1 pound (80% lean 20% fat) ground beef

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ cup sliced scallions

4 brioche buns, toasted

4 tablespoons hoisin sauce

4 crisp lettuce leaves

Reserve 1½ cups of broccoli slaw for burgers. Pour remaining slaw into a large bowl; toss with salt. Heat oil in a skillet over medium heat-high heat. Add mushrooms and cook for 5 to 6 minutes or until mushrooms have released their liquid and are just golden brown. Add mushrooms and scallions to slaw mix in bowl. In small bowl, whisk soy sauce, lime juice, rice vinegar, honey, fresh ginger and sesame oil until blended. Pour dressing over slaw mixture; toss well. Sprinkle with sesame seeds and toss again. Set aside while preparing burgers. In same skillet used to cook mushrooms, heat 1-teaspoon olive oil. Add reserved 1 ½ cups slaw and cook stirring 5 minutes or until softened. Add mirin, stirring, just until liquid evaporates. Cool slightly. In large bowl, combine ground beef, salt, pepper, scallions and cooled slaw mix; blend well. Shape into 4 patties about ¾-inch thick. Grill, broil or pan-fry burgers 4 to 5 minutes per side or until fully cooked. Layer bottom half of toasted rolls with hoisin sauce, lettuce and a burger. Top with a generous amount of shitake slaw. Cover with bun tops and serve.[/recipe]

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