Shiitake Pork Burger with Banh Mi Slow on Brioche Bun
- Yield: 6 burgers 1x
Description
Infuse umami in your grill game and make this Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.
Ingredients
Scale
For the Glaze:
- 1 cup of balsamic vinegar
- 2/3 cup of soy sauce
- 1 tablespoon of sugar
For the Coleslaw:
- 2 cups of shredded green cabbage
- 1 cup of shredded red cabbage
- 1 cup of matchstick carrots
- ½ sliced red bell pepper
- ½ sliced cucumber
- 1 sliced jalapeño, seeds removed
- 2 to 3 sliced radishes
- 1 cup of fresh cilantro leaves
- 2 tablespoons of sesame seeds
- ¼ cup of rice wine vinegar
- 1 tablespoon of honey
- ¼ cup of sesame oil
- Kosher salt and fresh cracked pepper to taste
For the Burger:
- 2 cups of packed shiitake mushrooms
- 2 pounds of ground pork
- ½ small diced sweet onion
- 1 teaspoon of finely grated ginger
- 3 cloves of finely grated garlic
- Kosher salt and fresh cracked pepper to taste
- 6 toasted brioche buns
Instructions
- Preheat the grill to high heat.
- Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
- Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
- Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped.
- Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
- Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
- To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.
If you like this, try these:
Beef and Maitake Mushroom Meatball Burgers with Tomato Butter Sauce
Recipe Courtesy of Chef Jenn Louis of Lincoln Restaurant
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Catalonia Burger
Ground chuck blended with shiitake mushrooms, romesco, grilled spring onions, salsa verde aioli, butter lettuce on a toasted brioche bun.
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Huit-a-Burger
Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.
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