Shiitake Pork Burger With Banh Mi Slaw On Brioche Bun
Recipe provided by: The Mushroom Council
Ingredients
For the Glaze:
- 1 C Balsamic Vinegar
- 2/3 C Soy Sauce
- 1 Tbsp Sugar
For the Coleslaw:
- 2 C Shredded Green Cabbage
- 1 C Shredded Red Cabbage
- 1 C Matchstick Carrots
- ½ Ea Red Bell Pepper, Sliced
- ½ Ea Cucumber, Sliced
- 1 Ea Jalapeño, Seeds Removed, Sliced
- 2-3 Radishes, Sliced
- 1 C Fresh Cilantro Leaves
- 2 Tbsp Sesame Seeds
- ¼ C Rice Wine Vinegar
- 1 Tbsp Honey
- ¼ C Sesame Oil
- TT Kosher Salt and Fresh Cracked Pepper
For The Burgers:
- 2 C Packed Shiitake Mushrooms
- 2 lb Ground Pork
- ½ Ea Small Diced Sweet Onion
- 1 tsp Finely Grated Ginger
- 3 Cloves Finely Grated Garlic
- TT Kosher Salt and Fresh Cracked Pepper
- 6 Ea Toasted Brioche Buns
Preparation
- 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.
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