Ingredients
Units
Scale
Burgers:
- 1 lb button or crimini mushrooms
- 2 tsp olive oil
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 2 Tbsp chopped cilantro
- 1/3 cup dry bread crumbs
- 1 lb ground pork
- 6 brioche hamburger buns
Slaw:
- 1/2 cup sliced red onion
- 1/2 cup julienned red bell pepper
- 1/2 cup grated carrot
- 1/4 cup cilantro leaves
- 2 Tbsp red wine vinegar
- Salt and pepper
Spicy Mayo:
- 1/2 cup mayo
- 1 Tbsp sambal oelek or sriracha
Instructions
- Finely chop the mushrooms (or blitz them in a blender until the size of peas). Heat oil in a skillet over medium-high heat. Add the mushrooms and cook until their released liquid evaporates, about 5 to 7 minutes. Stir the mixture constantly so it does not get too brown in some areas. Set aside to cool slightly.
- Dump the garlic, ginger, soy sauce, sesame oil, and cilantro in a large bowl. Add the cooked mushrooms, bread crumbs, and ground pork. Mix everything together until combined.
- Using your hands, divide the mixture into 6 equal portions and form 6 burger patties. Place the patties on a sheet of lightly greased aluminum foil.
- Heat the grill to 400 F/204 C. Transfer the foil with the patties onto the grill and close the cover. Allow to cook on each side for 4 to 5 minutes, flipping once. The internal temp should be 160 F/71 C. Remove from the grill and let rest. Toast the buns on the hot grill, if desired.
- Make the slaw while the burgers cook by adding the onion, bell pepper, carrot, cilantro, and vinegar to a bowl. Toss to combine and season with salt and pepper.
- Put the spicy mayo together by stirring the mayo and sambal oelek in a small bowl until incorporated.
- To assemble the burgers, spread the top and bottom buns with spicy mayo. Place a burger on the bottom bun, then add a spoonful of the slaw. Place the top bun on the burger and devour!