Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

Yield: 6 burgers
INGREDIENTS:
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

DIRECTIONS:
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.

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