Shanghai Burgers

Shanghai Burgers
Yield:
24 servings, one burger each

Ingredients

Ingredients Weights Measures
Dijon Mustard Glaze
Dijon mustard 6 oz. [175 g] 3/4 cup [175 mL]
honey 6 oz. [175 g] 6 Tbsp. [90 mL]
green onions, chopped - 1-1/2 Tbsp. [22 mL]
soy sauce - 1-1/2 tsp. [7 mL]
sesame oil - 3/4 tsp. [3 mL]
Burgers
lean ground beef 7 lb. [3.2 kg] -
green onions, thinly sliced 2 lb. [1 kg] 3 qt. [3 L]
canned sliced water chestnuts, drained, finely chopped 4 lb. [2.1 kg] 2 qt. [2 L]
panko bread crumbs 12 oz. [375 g] 1-1/2 qt. [1.5 L]
soy sauce 1 lb. [560 g] 2-1/4 cups [550 mL]
gingerroot, peeled, grated 8 oz. [250 g] 1-1/2 cups [375 mL]
garlic, grated 3 oz. [90 g] 3/4 cup [175 mL]
sesame oil 5 oz. [150 g] 1/2 cup [125 mL]
Sriracha sauce (hot chili sauce) 5 oz. [150 g] 1/2 cup [125 mL]
onion rolls, split, toasted - 24 each
Oriental Sesame Slaw - 24 each
Dijon Mustard Glaze
Dijon mustard 2 oz. [60 g] 1/4 cup [50 mL]
honey 2 oz. [60 g] 2 Tbsp. [30 mL]
green onions, chopped - 1-1/2 tsp. [7 mL]
soy sauce - 1/2 tsp. [2 mL]
sesame oil - 1/4 tsp. [1 mL]
Burgers
lean ground beef 2 lb. [1.1 kg] -
green onions, thinly sliced 12 oz. [375 g] 1 qt. [1 L]
canned sliced water chestnuts, drained, finely chopped 1 lb. [750 g] 2-2/3 cups [650 mL]
panko bread crumbs 4 oz. [125 g] 2 cups [500 mL]
soy sauce 6 oz. [175 g] 3/4 cup [175 mL]
gingerroot, peeled, grated 2-1/2 oz. [75 g] 1/2 cup [125 mL]
garlic, grated 1 oz. [30 g] 1/4 cup [50 mL]
sesame oil 1-1/2 oz. [45 g] 2-1/2 Tbsp. [37 mL]
Sriracha sauce (hot chili sauce) 1-1/2 oz. [45 g] 2-1/2 Tbsp. [37 mL]
onion rolls, split, toasted - 8 each
Oriental Sesame Slaw - 8 each

Directions

Dijon Mustard Glaze: Mix ingredients; set aside until ready to use.

Burgers: Combine all ingredients except rolls and Oriental Sesame Slaw. Shape into 24 (8-oz. [250-g]) patties (or into eight patties for trial recipe), each about 4 inches (10 cm) in diameter. Cook patties in saute pan (or on flat-top grill) 1 to 2 min. on each side or until browned on both sides. Transfer to full-sheet pan (or half-sheet pan for trial recipe).

Bake in 350ºF-convection oven 8 to 10 min. or until burgers reach an internal temperature of 150ºF. Remove from oven. Pat burgers dry with paper towels. Spread 1 tsp. (5 mL) Dijon Mustard Glaze over each burger. Let stand 10 min. or until internal temperature of each burger rises to 160ºF.

For each serving: Place burger on bottom half of roll; cover with 1/4 cup (50 mL) Oriental Sesame Slaw and top of roll.

Kraft Kitchens Tips

Special Extra
Serve with sweet potato, beet or taro chips.

558048 : 106703