Karate Burger with a Shitake Mushroom Sauce, Cool and Crunchy Vegetables and a Kick of Spicy Asian Mustard

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Shitake Mushroom Sauce
3 Tbsp. olive oil
2 green onions finely chopped
1 Tbsp. minced fresh ginger
3 garlic cloves minced
4 oz fresh shitake mushrooms, stems removed and finely chopped
1/4 cup rice wine vinegar
1 cup soy sauce
1/4 cup white wine (Sauvignon Blanc or your favorite white wine)
1/4 cup brown sugar
1/2 tsp. sesame oil
1 tsp. fish sauce
Juice of 1/2 lime
1/4 cup water plus 2 Tbsp. water
1/2 Tbsp. corn starch

2 lbs. ground chuck
2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. granulated onion

6 sesame seed buns, split
6 tsp. spicy Asian mustard
1/2 cucumber, sliced thin
1/4 cup grated carrot
1/4 cup grated jicama
1/4 cup chopped cilantro
6 pieces red lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

To make the sauce, heat the olive oil in a fire proof sauce pan on the grill over medium heat. Saute the onions, ginger and garlic for 5 minutes. Add the mushrooms and cook until they begin to release their moisture, approximately 5 minutes. Add the rice wine vinegar, soy sauce, white wine, brown sugar, sesame oil, fish sauce, lime juice and the ¼ cup of water. Bring to a boil, move the pan away from the direct flame and simmer for 10 minutes. In a small bowl, combine the corn starch and the 2 Tbsp. water and mix thoroughly. Pour that slurry into the mushroom sauce, move the pan back over the direct flame and bring the mixture back to a boil for 3-5 minutes to thicken. Once the sauce has thickened, remove from the grill, cover and set aside.

To make the patties, place the ground chuck in a large mixing bowl and add the salt, pepper and the granulated onion. Combine well, handling the meat as little as possible. Over handling the meat will cause the burgers to be tough. Form 6 patties, cover and refrigerate.

Brush the grill rack with the oil. Place the patties on the rack, cover and cook for 4-5 minutes per side, turning the burgers once. During the last 2 minutes of grilling, place the buns, cut side down around the outer edges of the grill to toast.

To assemble the burgers, spread equal portions of Asian mustard on each bun bottom. Place a patty on top of the mustard on each bun bottom followed by equal portions of the mushroom sauce. Then place one piece of lettuce per Burger over the sauce followed by equal portions of the cucumber, carrot, jicima and cilantro. Add the bun tops and prepare yourself for a burst of flavor.

Serves 6