The Umami Express with Jewelled Seaweed Salad

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


For Jewelled Seaweed Salad
1/3 cup Slaw-cut Fresh seaweed (such as Ocean Approved, available in many healthfood stores or asian grocers)
1/3 cup red bell pepper, slivered to matchsticks
1/3 cup snow pea pods, slivered to matchsticks
1 tbsp toasted sesame seeds
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
For Umami Mayonnoise
½ cup good quality low-fat mayonnaise
1 teaspoon lemon zest
1 1/2 tablespoons Sriracha Chili Sauce
2 tablespoons tomato ketchup
For Burgers:
1 1/2 lbs Ground chuck
2 tablespoons sesame oil
2 teaspoons finely minced garlic
½ cup finely chopped Shitaake mushrooms
½ cup sliced green onions
½ cup finely grated sweet potato
1 teaspoon ginger, grated with a microplane
2 teaspoons soy sauce
1 ½ teaspoons fish sauce
¼ cup Parmesan
¼ cup panko
2 tablespoons ketchup
6 burger buns with sesame seed tops, buttered lightly


Make Jewelled Seaweed Salad by tossing together seaweed, pepper, peapods,sesame seeds, vinegar, soy and sesame oil. Cover and set aside to sit at room temperature.
Make Umami mayo by combining mayo, zest, sriracha and ketchup in a small bowl. Cover and refrigerate until ready to use.
In a heat proof skillet over medium high heat, bring two tablespoons of sesame oil to shimmering. Add garlic and stir fry briefly, then add mushrooms, green onion, sweet potato and ginger. Stir fry for 3-5 minutes. Add soy, fish sauce, sauté for a few minutes more, until mixture begins to turn a darker shade and mushrooms and onions appear to be lightly cooked. Stir in ketchup.
Cool umami mixture. When no longer hot, mix umami mixture gently with ground chuck and panko crumbs. Form into 6 patties, handling meat gently, and chill at least 20 minutes or until ready to cook.
When grill is ready, brush the grill rack with vegetable oil, or spray patties lightly with canola oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble, spread a generous amount of the umami mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, topped with jeweled seaweed slaw (drained). Add top bun and serve.