Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sesame seeds
   2      pounds        ground chicken
   2      tablespoons   hoisin sauce
   1      tablespoon    chopped cilantro
   1      tablespoon    finely-chopped scallions
   1      teaspoon      ginger juice
   1      teaspoon      tamari
   1      teaspoon      cornstarch
     1/2  teaspoon      garlic powder
     1/4  teaspoon      sesame oil
     1/4  teaspoon      hot chili oil
     1/4  teaspoon      freshly-cracked black pepper
                        ***black bean mustard basting sauce***
     1/2  cup           Asian black bean sauce
     1/4  cup           white zinfandel
   2      tablespoons   stone-ground mustard
   2      teaspoons     tamari
   1      teaspoon      prepared horseradish
   1      teaspoon      onion powder
     1/2  teaspoon      garlic powder
     1/4  teaspoon      ground red pepper
                        ***for grilling***
   2      teaspoons     vegetable oil -- for brushing grill
   6      medium        shiitake mushrooms -- stems removed
   1      tablespoon    sesame oil
   6                    onion rolls
   1      tablespoon    melted butter -- for brushing rolls

Preparation:

Prepare a medium-hot fire for direct heat cooking. When ready, toast the sesame seeds in a dry pan. Cool and reserve. Combine the toasted sesame seeds with the ground chicken and the next 10 ingredients. Shape into 6 patties and reserve. Combine the ingredients for the black bean mustard basting sauce and reserve. Brush the grill rack with vegetable oil and place over the hot coals. Brush the mushrooms with the sesame oil and grill along with the burgers, basting frequently with the black bean mustard sauce. After about 5 minutes turn all the items and place the buttered rolls on the outer edge of the grill. Cook another 5 minutes. Remove the burgers, mushrooms, and rolls and rest for 3 minutes. Cut the shiitake into wedges. Brush a bit of sauce on the cut side of each roll and top with a burger and 4 grilled shiitake wedges. Recipe Source: SUTTER HOME WINERY 1995 BUILD A BETTER BURGER RECIPE CONTEST - Porter Lansing, $10,000 Grand Prize Winner