Shiitake Pork Burger With Banh Mi Slaw On Brioche Bun

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

1. Preheat the grill to high heat.
2. 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.
3. SLAW: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
4. 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.
5. 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.
6. 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.

• Type: Lunch, Dinner
• Categories: Recipes, VOL 5 - ISSUE 2 • SPRING 2017
• Tags: Dinner, Lunch, Pork
• Print

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