Blended Burger Contest: Home Edition Winning Burger Recipe
“This burger is inspired by a traditional Thai meat ‘salad’, lending its bold flavor to a sweet and spicy sauce, savory peanuts, and a generous helping of fresh herbs. The addition of shiitake mushrooms offsets the richness of ground pork in the patty and a bright and crunchy salad ties the whole burger together for a mix of crunchy, salty, savory, and sweet.”
Heat 2 teaspoons canola oil and shiitake mushrooms in a sauté pan over medium heat. Cook, stirring frequently, for 8-10 minutes or until the mushrooms have reduced in size and most of the liquid is evaporated. Allow to cool slightly.
In a small bowl, stir remaining oil, lime juice, sweet chili sauce, soy sauce, sesame oil, ginger, and garlic together until fully incorporated.
In the bowl of a food processor, pulse peanuts into a fine crumb. Add mushrooms, 2 tablespoons sauce, and cilantro and pulse into a loose mixture. Transfer to a large bowl and using your hands, gently mix herb-peanut mixture into the ground pork. Carefully form pork mixture into four patties and chill in the fridge for at least 10 minutes.
Toss all topping ingredients with remaining sauce in a bowl. Keep in fridge until ready to use.
Preheat an indoor grill pan or skillet (or use an outdoor grill if accessible) to medium-high heat and coat with nonstick cooking spray. Season both sides of burger patties with salt and pepper and cook 4- 6 minutes each side, or until internal temperature reaches at least 160°F. Set aside to rest on a plate at least 5 minutes.
Grill/toast buns if desired. Spread spicy mayo onto the bottom bun, top with burger, and add lettuce mixture. Finish with top bun and serve with more spicy mayo on the side.