Shanghai Burgers

chinese burgers recipe bean sprouts shiitake mushrooms teriyaki sauce

Sometimes there just are no words.

Like this time.


Aw, I can do better than that.  Let’s try this again…

Scrumptiously, delectably, exquisitely, deliciously, lusciously, scandalously, daringly, tantalizingly …YUM!

There, that’s better.

We all have our favorite burgers.  My husband’s favorite is Red Robin’s Banzai Burger (if you’re a fan, too, you MUST check out my Banzai Burger Copycat Recipe!)  And though we typically like to stick with the ones we know and like best, being adventurous has its merits – you may just discover another favorite to add to your repertoire!

I call these “Shanghai Burgers.”  I suppose I could have picked another well-known Chinese city…Hong Kong, Beijing…but “Shanghai” just sounds better, don’t you think?  Juicy beef rubbed down with a homemade Chinese five spice powder, grilled to perfection, then topped with sauteed shiitake mushrooms, green onions, and crispy bean sprouts tossed in a drippingly luscious Asian sauce.  Convinced yet?

Let’s get to the recipe so you can let your teeth sink into this all-original Daring Gourmet Shanghai Burger!

The beef used in this recipe was kindly provided by Organic Prairie, a great source for all your organic meats (beef, chicken, pork, turkey, ham, bacon, sausages, brats…the works!)

Rub the patties down with some salt and homemade Daring Gourmet Chinese Five Spice Powder (or you can purchase it at the store).

Chinese Five Spice Powder sm_editedShanghai Burgers prep 8

Fire up your grill and cook the patties according to your preferred doneness.

Shanghai Burgers prep 9

In the meantime, already have the mushrooms cut up and the other ingredients laid out.

Shanghai Burgers prep 1

Stir the sauce ingredients together.

Shanghai Burgers prep 2

Saute the shiitake mushrooms in the oil over medium-high heat until tender, about 4-5 minutes.

Shanghai Burgers prep 3

Pour in the sauce.

Shanghai Burgers prep 4

Simmer for about 4 minutes.

Shanghai Burgers prep 5

Add the bean sprouts and green onions.

Shanghai Burgers prep 6

Toss to coat and remove from heat (otherwise the bean sprouts won’t be crispy).

Shanghai Burgers prep 7

Place the patties on the hamburger buns and top with the mushroom-bean sprout mixture.


Shanghai Burgers 3 sm_edited

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce! 

Shanghai Burgers (and introducing The Burger Project!)
Serves: 2
  • 2 beef hamburger patties
  • 2 teaspoons Daring Gourmet Chinese Five Spice Powder (or store bought)
  • 1 tablespoon extra virgin olive oil
  • 6 large shiitake mushrooms
  • 2 green onions, chopped
  • 1 cup fresh bean sprouts
  • ⅓ cup hoisin sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • ¼ teaspoon pepper
  • 2 teaspoons rice vinegar
  • 2 whole wheat hamburger buns
  1. Rub down the hamburger patties with some salt and about a teaspoon of Chinese five spice powder per patty. Grill the patties according to desired doneness.
  2. In the meantime, combine the sauce ingredients in a small bowl.
  3. Heat the oil in a skillet over medium high heat and saute the mushrooms until tender, about 4-5 minutes.
  4. Add the sauce, stir to combine, and simmer for 4 minutes. Remove from heat and add green onions and bean sprouts and toss to coat. Don't continue to simmer after adding the green onions or bean sprouts otherwise they won't be crispy.


Shanghai Burgers 1 sm

11 Responses

  1. wrote on

    Bizarrely enough, I just had a dream about Chinese five spice. I think it’s a sign that I must make these – they look delicious!

    • The Daring Gourmet

      wrote on

      Haha, love it, Ariella! Yes, most definitely a sign! :)

  2. mushroomscanada

    wrote on

    A very creative recipe with such wonderful flavour! You have me on board, can’t wait to try them!!


    • The Daring Gourmet

      wrote on

      Thank you so much for the compliment, Shannon! So nice to have you visit again!

  3. wrote on

    Making these tonight, but as with all recipes – they are usually just a starting inspiration and I usually add my own alterations. I’m using pork mince, and I’ve added a 1/2 cup of cooked quinoa and finely chopped silverbeet to my burgers. I’ll serve with the beansprouts and mushrooms but will also add sliced courgette to the asian mix. Hope they are yum. Will try with Beef sometime too, but pork is what I had on hand.

    • The Daring Gourmet

      wrote on

      That sounds good, jo! Thanks for giving them a try – alterations and all!

      • wrote on

        Yup! Yum. My toddler spat out the burger until there was no more courgette to eat. Then he broke down and ate lots of burger too. silly kid. Thanks for the fab recipe idea. So different!

        • The Daring Gourmet

          wrote on

          Haha! It’s always amazing to me how completely unpredictable toddlers can be. You offer them something you’re sure they will like and they end up neglecting it in favor of something you never thought they’d be willing to eat! At least that’s the case with mine :) Thanks for your feedback, jo!

  4. Amy

    wrote on

    This looks soo delicious! I have a question though: whats in the burger patties? are they just ground beef formed into patties?

    • The Daring Gourmet

      wrote on

      Hi Amy, yes it’s just ground beef that’s been formed into patties and rubbed down with rub :)

Leave a Comment