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Shiitake Pork Burger With Banh Mi Slaw On Brioche Bun

Shiitake Pork Burger With Banh Mi Slaw On Brioche Bun

Recipe provided by: The Mushroom Council


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


  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.

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