Mushroom Filled Teriyaki Burger

Mushroom Filled Teriyaki Burger
Makes 4 servings.

1 pound ground chuck
3 tablespoons minced scallion, white and green part
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
1/2 teaspoon freshly ground black pepper
Mushroom filling (recipe follows)

Combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.

Form meat into 8 thin patties, 3/8 -inch thick. Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.

Cover the stuffing with the remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate.

Preheat grill to medium-high. Grill the patties uncovered for 21/2 to 31/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered for 31/2 to 41/2
minutes per side.)

Serve on small, sesame seed hamburger buns.

Mushroom filling:

Heat 2 tablespoons vegetable oil in a skillet. Sauté 1/2 cup chopped onion with 1 tablespoon garlic in the skillet over medium-high heat for 1 minute. Add 3/4 pound chopped mushrooms, and cook until the
mushrooms have released their juices and the juices have evaporated (about 7 minutes). Add 4 tablespoons minced scallion, 3 tablespoons oyster sauce and 1 tablespoon rice vinegar and continue cooking for another 2 minutes. Cool completely before stuffing and cooking the burgers.