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The Dojo Burger

  • Author: Luis Brambila, Bar Dojo, Edmonds, Washington


Recipe courtesy of Luis Brambila, Bar Dojo, Edmonds, Washington, 2016 Blended Burger Project™ participant.



Cilantro Aioli:

  • 1 bunch cilantro
  • 1 serrano pepper
  • 1 clove garlic
  • 1⁄4 shallot, chopped
  • 1 egg yolk
  • 2 tbsp lemon juice
  • 1⁄2 tbsp salt
  • 1⁄2 tbsp black pepper
  • 1 c canola oil

Burger Patties:

  • 2 lbs natural ground beef
  • 10 shiitake mushrooms, chopped 5 serrano peppers, unseeded and finely diced
  • 1⁄4 c tamari
  • 3 garlic cloves, diced
  • 1 shallot, diced
  • 1 tbsp sesame oil
  • 1 tbsp salt
  • 1 tbsp ground black pepper

To serve:

  • Iceberg lettuce
  • 1 avocado, sliced
  • 10 slices applewood smoked bacon 5 fried onion rings
  • 5 fried eggs
  • 5 brioche buns


  1. Cilantro Aioli: Add cilantro, serrano pepper, garlic, shallot, egg yolk, lemon juice, salt and pepper to food processor and purée. While mixing, slowly pour canola oil until emulsi ed. Transfer to jar.
  2. Burger Patties: Add ground beef, shiitake mushrooms, serrano peppers, tamari, garlic, shallot, sesame oil, salt and pepper to large bowl. Mix by hand until combined. Form into five 8-ounce patties. Heat a medium skillet over medium-high heat. Sear patties on one side until a crust has formed, about 3-5 minutes. Flip and continue to cook, about 3-5 minutes. Set aside.
  3. Toast brioche buns and spread aioli on both sides. Top with burger patties, lettuce, avocado, bacon, onion rings and fried eggs. Top with bun and serve.

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