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Chinese 5-Spice Burgers

Updated on September 10, 2016

Several years ago I entered a cooking contest for "Best Burger". The only requirement was that one of the ingredients be one of several local wines. Alas, I did not win the Grand Prize, but my name was placed beside the words "Honorable Mention."

Not too bad for someone who typically doesn't eat beef and doesn't own a grill.

I could elaborate with a long story. But today this recipe will be short, sweet, and to the point.

Equipment Needed

  • 8 or 10-inch nonstick frying pan
  • medium-size bowl
  • charcoal or gas grill
  • instant read thermometer

Cook Time

Prep time: 5 min
Cook time: 12 min
Ready in: 17 min
Yields: 4 burgers


  • 1 cup button mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 2 green onions (including tops), finely chopped
  • 6 tablespoons Chinese plum sauce
  • 1 pound lean ground beef
  • 2 tablespoons Merlot wine
  • 1 clove garlic, finely minced
  • 1/2 tsp. Chinese 5-spice powder
  • 1 tsp. dark sesame oil
  • 2 tablespoons soy sauce
  • 1 tsp. salt
  • vegetable oil for brushing on grill rack
  • 4 large sesame seed buns, split
  • red lettuce leaves
  1. Pour oil into an 8- to 10-inch nonstick frying pan over high heat; when hot, add mushrooms and stir until lightly browned, about 4 minutes. Stir in the green onions and plum sauce and remove from heat.
  2. In a bowl, gently mix ground beef with soy sauce, sesame oil, garlic, Chinese five spice, and ginger. Shape beef mixture into four equal patties, each about 1/2 inch thick.
  3. Lay patties on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook patties until no longer pink in the center (cut to test) or a thermometer inserted in center reaches 160°, 6 to 8 minutes total, turning once to brown evenly. After 5 minutes, lay bun halves, cut side down, on grill and toast lightly, 1 to 2 minutes.

To assemble

  1. On the bottom half of each roll, layer the lettuce, burger, and sautéed mushroom mixture. Cover with the roll tops.


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    • Carb Diva profile image

      Linda Lum 3 years ago from Washington State, USA

      Thanks vespawoolf. Would love to hear back from you after you've tried it.

    • vespawoolf profile image

      vespawoolf 3 years ago from Peru, South America

      This sounds delicious and unique, like something you would find on the menu of an edgy bistro. Thanks for sharing!

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