Oriental Stuffed Burger; where babies come from

Did I mention that I bought big bottles of hoisin sauce?

And (my new fave thing) mushroom soy sauce?

But it’s grilling season now, not stir-fry season, so we do burgers.

I might add that, even though mon mari has faithfully been doing the grilling, he’s move the grills into the barn because the weather has been so miserable the last few days. Remember that perfect day we had last weekend?

Those days are so fleeting this time of year.

Oriental Stuffed Burger

Total time: 30 minutes


  • 12oz (360gr) ground beef (mince)
  • 2oz (60gr) mushrooms, finely chopped
  • 4 green garlic, finely chopped
  • 1 rib celery, finely chopped
  • 2 tsp olive oil
  • 2 tsp mushroom soy sauce
  • 4 tbs hoisin sauce, divided
  • 2 tbs ketchup

Oriental Stuffed Burger


  • Sauté mushrooms, green garlic and celery in oil until tender, 5 – 7 minutes
  • Add mushroom soy sauce, 1 tbs hoisin sauce and stir well.
  • Oil a grill basket or mesh pan.
  • Divide beef in half.  On plates or waxed paper pat each half into a thin patty, 8 inches (20cm) in diameter.
  • Spread mushroom mixture over 1 patty to within 1/2 inch of edge.
  • Flatten the second patty a bit more and carefully put it on top and work the edges together with your fingers to seal. Slide or tip it on to the grill basket and close basket.  If you don’t use a basket you’ll need a plate or baking sheet to help turn it.
  • Cook on barbecue, grill for 5 – 7 minutes over medium-high heat, turn and grill another 5 – 7 or until done.
  • Mix remaining hoisin sauce and ketchup. Spread on top of burger, cut into wedges and serve.

Print Recipe

I know I’ve told this story before….

But I came across it this morning and it brought a smile to my face…..

May it bring a smile to yours….

A few years ago, we were having dinner at a gorgeous country house hotel in the south of France.  It was a beautiful, warm summer evening and dinner was on a stepped terrace on the hillside sloping down from the hotel.  We had views looking into the sunset over acres of vineyards.  The candles were flickering in a light breeze; the women were in flowing sun dresses with the ‘de rigueur’  pashmina draped over the chair arm; the men in subtle silk shirts.  It was picture perfect!

There were only 6 or 7 tables and in the quiet evening there was just a low hum of conversation interspersed with the tinkling of silverware.

At one of the tables was an American couple with two young boys, close in age, between 7 and 10 years old.  They had obviously been given the strictest orders to be on their best behavior.  They carefully watched to see which utensil to use, which hand to hold it in, discussing with each other how to point the fork or knife.  They moved their bread from the tablecloth to their plate, then back to the tablecloth when they noticed the French couple next to them left their bread on the cloth.

Of course, the boys’ bread was full of sauce by this time…

They must have been admonished to stay neat.  They dabbed their lips before drinking water from the goblets and always wiped their fingers (after licking them) before smoothing the linen napkin back on their laps.

They did so well, for so long…. until the cheese was served.

I’m guessing after eating cubes of Swiss and Cheddar with their fingers for their whole young lives, the runny, smelly French cheeses were beyond strange.  Fingers didn’t work (and dad frowned at the attempt) and it was difficult to keep the cheese on the fork.  Finally, the younger one used his knife to scoop the cheese onto his bread.  Very good!

Except that after every bite, remembering the admonition to be neat, he wiped his knife on his napkin.

By the time the cheese was finished, and the dessert served, he was left with a sticky, smelly ball of linen and cheese – and nowhere to put it.  We could tell he was considering tossing it down the hillside when the waiter noticed his dilemma and  rescued him.

Still, we had all gotten through a 5 course dinner without a loud incident; no running, no screaming, no refusal to eat or demand for a peanut butter and jelly sandwich.

But young boys can only be so good.  After some giggling discussion between the two, an agreement seemed to be reached.

In the silence, over coffee, as the now-replete diners were enjoying the quiet of the evening, a young voice rang out clearly:

“Daddy, how do you make babies?”  came from the elder.

All conversation on the terrace ceased.

“You promised to tell!” chimed in the younger.

We all waited, in silence.

Dad looked around.

No help, anywhere.

The French couple gave an expectant “Oui?”

The Spanish couple lifted their glasses in salute.

The entire adult population of the terrace, including staff, looked , expectantly, at Dad.  And waited.

Dad finally spoke: “This isn’t really the place…”

“But you promised!”  “Please!!!”  “We really want to know!?!?”

The diners joined the chorus: “Yes, please.”  “Do tell!”  “Aw, come on, tell”  “We’ll be good.”

Yes, we ALL wanted to hear…

Good behavior is not always destined to last…

4 thoughts on “Oriental Stuffed Burger; where babies come from”

  1. I would have responded by saying ‘very vigorously’ and left it at that 😉

    And we grill a lot of burgers during the summer too though I haven’t done a stuffed burger on the grill yet, but these look great.

  2. Kate, I laugh whenever I think about it.

    Zoomie, I think he told them they could go chase the frogs or something… There was a pond nearby.

    nightsmusic, the mom was laughing too hard to help. Stuffed burgers are a fun change.

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