Oriental Shitake Mushroom Burger with Spicy Orange Teriyaki Mayo

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

My family loves oriental food so I developed this recipe for them to enjoy. I choose the ingredients they love to eat.


Marinade, Mushrooms, and Patties

3/4 cup Sutter Home Zinfandel

1/4 cup Colavita Extra Virgin Olive oil, plus some for preparing the grill grates

4 cloves garlic, minced

1/4 cup ginger, grated

1/4 cup fresh Basil, chopped

1 package Ramon Maruchan Oriental Noodle Soup, get the flavor packet and reserve the noodles

3 large Shitake mushrooms, stemmed and cleaned

1 1/2 pounds fresh 82/20 ground Chuck

6 slices California white cheddar cheese

Reynolds Parchment Paper

Oriental Salad

1/4 cup sesame seeds

1/4 cup sliced almonds

3 tablespoons vinegar

3 tablespoons soy sauce

1 tablespoon sesame oil

1 1/2 cups baby Bok Choy, washed and dried

6 NatureSweet Cherub tomatoes, diced

1/2 small red onion, diced

2 carrots, peeled and grated

1 large ripe California Avocado, seeded, skin removed, and diced

Spicy Orange Teriyaki Mayo and Burger Finishers

6 King’s Hawaiian Original Sweet Sandwich rolls

3/4 cup butter, at room temperature

1/2 cup mayo

1/4 cup fresh orange juice

1/4 cup Teriyaki sauce

1 tablespoon powdered mustard


Set the ground Chuck out to reach room temperature. In a large bowl whisk together the Sutter Home Zinfandel, Colivita Extra Virgin Olive oil, garlic, ginger, Basil, Ramon flavor packet ingredients for the marinade. Pour 1/4 cup of the marinade n a large zip lock bags with the mushrooms. Place the ground Chuck in another large bowl, using a large spoon break up the meat, and add 1/2 cup of the marinade, reserving the remaining marinade. Using the large spoon gently blend together.

Prepare the grill grates wit the Colavita Extra Virgin Olive oil and pre heat half to high and half to medium.

Using the Reynolds Parchment Paper and a plate to flatten gentle form 6 patties slightly larger than the King’s Hawaiian rolls. Get the marinated mushrooms and drain on paper towels. Place the patties on high heat and the mushrooms (reserve the marinade) between the medium and high heat and grill for 5-7 minutes. Crush the Ramen noodles and add to an ovenproof skillet with the sesame seeds and sliced almonds and place on medium. Toast and flip and for 3-4 minutes until everything is toasted and remove. Set aside until needed. Pour 1/ 4 cup of the marinade in a medium bowl and add the vinegar, soy sauce, sesame oil. Toasted noodles, sesame seeds, and almonds. Toss with the Bok Chow, NatureSweet diced tomatoes, onions, carrots, dice California Avocados. Turn the patties and mushrooms and grill another 3-5 minutes. Add a slice of California white Cheddar cheese to each patty, sesame seeds, and almonds. In a medium bowl blend together the 1/8 cup of the remaining marinade and the butter. And spread on the insides of the King’s Hawaiian rolls and place on the grill to toast a light golden brown for 2-3 minutes. In another medium size bowl blend the mayo, and the orange juice. Blend the Teriyaki sauce, mustard, and blend into the orange mayo. Remove all from the grill and spread the Spicy Orange Teriyaki mayo on the toasted roll insides. Slice the mushrooms and add to the salad. Add a patty to the roll bottoms, toss the salad again, and place equal portions on the patties. Crown with the roll top, serve, and enjoy this Oriental burger.

Prep Time: 45 minutes. Grill Time: 10-15 minutes.