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Shiitake Pork Burger with Banh Mi Slow on Brioche Bun

  • Author: Chef Billy Parisi
  • 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

  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.
  5. Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
  6. 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.
  7. 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.