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!