Japanese style Chicken and mushroom burger: I love burger!

 Because I love to eat soft food, burger is one of my favorite dish ^^. Actually there are a long list of different kinds of burger that I want to make, haha.

 Tofu burger, burger gratin, pork burger, cheese burger, etc, anyway I can only cook one thing at a time, hehe. Making burger is quite fun, sometime I make a lot of them and freeze so I can have them whenever I want. The key is resting it, at least 1 hour will make a taste and texture better (or it will be great to let it rest overnight in the fridge before forming into a pattie). The breadcrumbs will be moister and the flavor will be well blended. 
This time the flavor of the burger is different from the original, because we use Japanese seasoning (Dashi, mirin, sake and Shoyu), they go well with the mushrooms. You can serve them with cooked rice or as a main dish, they're delicious both ways. If you serve it without rice, you may want it to be less salty. I cooked about 1/2tsp of the burger in the microwave to taste it before adding more salt, you can use this trick too, put 1/2tsp of the burger mixture into a small bowl and heat for 10-20 seconds. 
I think you don't have to ask me do I like it or not, because I love it!! haha.

 Japanese style Chicken and mushroom burger

Serve 4 with cooked rice or 2 as main dish

 350g .......................... Minced chicken meat
1/2 .............................. Onion, finely chopped
2 ................................. Fresh shiitake, finely diced
1 ................................. Eringi mushroom (エリンギ), finely diced
30g ............................. Dried breadcrumbs
3/4tsp ........................ Dashi stock powder
1 1/2tbsp .................... Mirin
1 ................................. Egg
1/3 -1/2tsp ................. Salt*
.................................... Freshly grounded black pepper
.................................... Oil for frying
Sauce
1 1/2tbsp ..................... Mirin
2tbsp .......................... Sake
2tbsp .......................... Water
1/2tbsp ....................... Shoyu (Japanese soy sauce)
1/2tsp ......................... Corn starch

For serving
.................................... Finely chopped spring onion
.................................... Mayonnaise
* If serve as main dish you may need to reduce salt to 1/3 tsp

  Heat the pan over low heat, put 1 tbsp of oil into the frying pan, pour the onion into the pan, cook until the onion soft and golden, add the chopped mushroom, and cook until soften.
Turn off the heat and put the onion and mushroom into a bowl, refrigerate (so it will be cool quickly).
Mix together minced chicken, egg, dry breadcrumbs, Dashi stock powder, Mirin, salt, pepper together.
Put the into onion and mushroom into the bowl and mix until combine.
Refrigerate for at least 30 minutes. This also allows the flavors to blend and develop. 

Shape each portion with your hands into 4 pieces. Place the patties onto a tray lined with- greaseproof paper, cover with plastic warp. Refrigerate for at least 30 minutes. Chilling the patties will help them hold together when cooked. 
 Heat the oil in a large, non-stick frying pan over medium-low heat and cook the patties for about 3 minutes on each side or until browned and cooked through, then cover the pan for 3-4 minutes. Transfer the patties to a plate, set aside and keep warm. 
Pour the sauce ingredients except the corn starch into the frying pan (that you used for cooking the burger), boil until reduce by half. Mix the corn starch with 1tbsp of water and pour into the pan stir then strain the sauce through a sieve. 
Serve with cooked rice or as a main dish with salad.

Japanese style Chicken and mushroom burger: I love burger!