WOOFTANG PUFF

Fired-up 4th of July: Burgers get a spark from Asian-inspired flavors (Wolfgang Puck, July 2, 2003, Chicago Tribune)

Like only a naturalized U.S. citizen could be, I'm devoted to grilling. I get a lot of chances to do it, living in Southern California's endless summer. But even if I lived somewhere that had a real winter, I swear I'd be out there in the snow, building a fire and throwing burgers on the grill.

Hamburgers are one of my favorite things to cook outdoors, and the reason is no surprise. Hamburgers let me get creative. I can season the beef as inspiration strikes me. So can you. And the great thing is that ground meat gives you the perfect opportunity to mix the seasonings right in, so that every bite comes out well-seasoned.

Spicy Asian beef burgers, which include fresh garlic, chili peppers and curry powder, will show you how easy it is to create excitingly seasoned burgers. [...]

Spicy Asian beef burgers with shiitake mushrooms

Preparation time: 15 minutes

Cooking time: 10 minutes

Yield: 4 servings

2 pounds ground beef
2 small hot chili peppers, stemmed, seeded, minced
2 to 4 tablespoons minced garlic
2 1/2 tablespoons chopped fresh cilantro leaves
4 teaspoons thinly sliced green onions
1 teaspoon each: curry powder, ground cumin, sugar
1/2 teaspoon salt
Freshly ground black pepper
2 bunches green onions, cut into 3-inch pieces
8 fresh shiitake mushrooms, stemmed
3 tablespoons olive or vegetable oil
1/4 cup bottled teriyaki sauce, plus more if desired
4 hamburger buns

1. Lightly combine beef, chilies, garlic, cilantro, onions, curry powder, cumin, sugar, salt and pepper to taste in a mixing bowl. Form mixture into 4 equal patties slightly wider in diameter than the buns. Cover with plastic wrap; refrigerate until ready to cook.

2. Prepare a charcoal or gas grill for direct cooking. Combine onions and mushrooms in a bowl; drizzle with 2 tablespoons of the olive oil. Toss. Brush grill's grate with the remaining tablespoon oil to prevent sticking.

3. Place burgers on the grill. Cook 4-5 minutes on one side; turn. Add the onions and mushrooms to the grill, using a grill basket if needed. Brush the burgers and the vegetables with teriyaki sauce. Cook burgers 4 minutes on second side for medium. Brush buns with oil; place cut side down on the grill to toast. Remove buns to a platter; place burgers on buns. Top with green onions and mushrooms.

You couldn't pay us to eurofile ("to defile by making something European") a burger like this, but Mr. Puck's aside about naturally coming to love grilling reminds us of one of the running jokes in Whit Stillman's Barcelona, in which the Spaniards are so
contemptuous of the European version of the hamburger that one young woman even fears marrying an American because her children will grow up eating them. Posted by Orrin Judd at July 3, 2003 6:29 PM