Shiitake Pork Burger with Banh Mi Slaw

January 25, 2017
Serves 6 burgers

Recipe Courtesy of Chef Billy Parisi
Infuse umami in your grill game with this burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.


  • Glaze
  • 1 Cup
    balsamic vinegar
  • 2/3 Cups
    soy sauce
  • 1 Tablespoon
  • Coleslaw
  • 2 Cups
    shredded green cabbage
  • 1 Cup
    shredded red cabbage
  • 1 Cup
    matchstick carrots
  • 1/2
    red bell pepper, sliced
  • 1/2
    cucumber, sliced
  • 1
    jalapeño, seeds removed, sliced
  • 2-3
    radishes, sliced
  • 1 Cup
    fresh cilantro leaves
  • 2 Tablespoons
    sesame seeds
  • 1/4 Cup
    rice wine vinegar
  • 1 Tablespoon
  • 1/4 Cup
    sesame oil
  • Kosher salt and fresh cracked pepper to taste
  • Burger Patty
  • 2 Cups
    packed shiitake mushrooms
  • 2 Pounds
    ground pork
  • 1/2
    small diced sweet onion
  • 1 Teaspoon
    finely grated ginger
  • Kosher salt and fresh cracked pepper to taste
  • 3
    cloves of finely grated garlic
  • 6
    toasted brioche buns


  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 shiitake mushrooms to food processor and finely chopped. In a large bowl combine mushrooms, pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.

  5. Place burgers on grill on high heat and cook for 5 to 6 minutes per side, or until dark grill marks are formed and they are cooked throughout.

  6. Place burger on toasted brioche bun. Glaze the burger with the soy-balsamic glaze and top with a heaping scoop of banh mi slaw. Top with bun and enjoy.


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