Stuffed Shiso Leaves

Labor Day is this weekend.  I can't help but feel wistful that the summer has flown by!  Anyone going to a fun barbecue?  Well, I got your grilled burger variation right here! 

This recipe was inspired by a Vietnamese dish called Bo la lot, grilled beef and lemongrass wrapped in betel leaf.  I used what I had on hand, but I think other green herbs would work beautifully in this.  Next time, I plan to add chopped mint.

Stuffed Shiso Leaves

1 lb. ground chuck beef
1 T finely minced Chinese chives or scallion
1 T finely minced lemon balm leaves or lemongrass (white part)
1 T Original Weeger Spice
1 t tamari soy sauce
1 t umeboshi plum vinegar
20 shiso (perilla) leaves

Whisk soy sauce and vinegar together in a small bowl or measuring cup.

In a large bowl, combine all ingredients until incorporated  (mix with your hands, gloves help).  Let stand for 15 minutes to marinate.

Lay shiso leaf flat, with stem facing you.  Scoop a tablespoon of ground beef mixture, roll into a log and place at the stem end of the leaf.  Roll up toward the point of the leaf.

On a pre-heated medium heat grill or grill pan, place the stuffed leaves seam-side down.  You could also broil in the oven as an alternative.

Grill for about 8 minutes, turning each side, until done.

Happy Labor Day!