Ingredients

4 servings

　　1 1/2 pounds ground chicken or pork

　　2 teaspoons Chinese five-spice powder (2/3 palmful)

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)

　　2 garlic cloves, minced 1-inch piece of fresh ginger, peeled and minced

　　5 scallions, 2 finely chopped, 3 cut into thirds then thinly sliced lengthwise

　　3 tablespoons tamari (dark aged soy sauce) (3 times around the bowl)

　　2 tablespoons vegetable oil (twice around the pan), plus more for drizzling

　　12 shiitake mushrooms, stems removed and thinly sliced

　　1/2 pound shredded cabbage (or buy a bag of cole slaw mix in the produce department)

　　3 tablespoons hoisin sauce (Chinese barbecue sauce, available on the international foods aisle)

　　4 cornmeal-dusted or sesame kaiser rolls, split and toasted

　　1 fresh pineapple, cored (available in the produce department), cut into chunks

　　1 package exotic vegetable chips, such as Terra brand

　　

Step 1

Heat a nonstick skillet or grill pan over medium-high heat. In a medium bowl, combine the meat with the five-spice powder, grill seasoning, garlic, ginger, finely chopped scallions, tamari, and a drizzle of vegetable oil. Mix and score the meat into quarters, then form 4 patties, 1 inch thick. Cook the burgers for 6 minutes on each side.

　　

Step 2

Heat a nonstick skillet over high heat. Add the 2 tablespoons of vegetable oil. Cook the shiitakes for 2 minutes, add the cabbage, and stir-fry for 3 minutes more. Add the sliced scallions and hoisin sauce, toss to combine, and remove from the heat.

　　

Step 3

Serve the burgers on the buns piled high with mu shu slaw on top. Serve with chunks of fresh pineapple and exotic chips alongside the burgers.

　　Rachael Ray 365: No Repeats