Chef Ming Tsai's take on a summertime must.

By Jonna Gallo Weppler

Shiitake and Parmesan Hamburger

Serves 4


3 tablespoons canola oil

2 large shallots, minced

1 pound shiitake mushrooms, stemmed and roughly chopped

Kosher salt and freshly ground black pepper

2 pounds ground beef

1 cup shredded Parmesan

4 tablespoons Dijon mustard

3 tablespoons mayonnaise

4 dashes sriracha or other hot sauce like Frank's or Tabasco

4 best-quality hamburger rolls

1 head iceberg lettuce, shredded

1 large tomato, cut into 1/4" slices


1. Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the pan. When the oil is hot, add the shallots, sweat them for 30 seconds to 1 minute, then add the shiitakes. Season with salt and pepper and sauté, stirring, until the shiitakes are soft, about 4 minutes. Set aside to cool. Reserve the pan.

2. Meanwhile, in a medium bowl, combine the meat with the Parmesan. When the mushroom mixture is cool, add the meat and mix lightly. Gently form 4 burgers and season with salt and pepper. Heat the pan over medium heat. Add the remaining 2 tablespoons oil and swirl to coat the pan. When the oil is hot, add the burgers and cook for about 4 minutes. Turn the burgers. Lower the heat to medium-low, and continue to cook for 5 to 6 minutes for medium-rare.

3. Meanwhile, in a small bowl, combine the mustard, mayo and sriracha. Toast the buns and spread the mustard mixture on both crumb sides. Top the bottom halves with the lettuce and add the burgers. Season the tomato slices with salt and pepper and place on top of the burgers. Top with the remaining bun halves and serve.

Ming's Tip: Remember to form the burgers lightly, compressing them only until the meat coheres. And don't press them with a spatula as they cook, which can force juices into the pan.

Get Ming's gorgonzola and gingered pear quesadillas recipe here

Originally published in the June 2013 issue of Family Circle magazine.

Recipe from: Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy by Ming Tsai with Arthur Boehm, Kyle Books, 2012. Photographs by Bill Bettencourt.