Summer is grilling season, and burgers are an absolute must!!! Taking it up a notch with a Blended Burger consisting of 25% shiitake mushrooms and 75% grass fed beef. Packed with earthy sweetness from the mushrooms and a bite of heat from bits of jalapenos. I like my burgers medium rare and this one was dipped in a Korean inspired glaze locking in a powerful shield of flavor as a finish. With a perfect char from the grill, chili mayo made with Gochujang and a crisp rice vinegar based slaw made with napa cabbage … what’s not to love about summer burger season?!?
Napa Cabbage Slaw
For the best results in making this slaw place it in the fridge for 30 minutes to help it crisp up and flavors come together before serving. The rice vinegar helps give it a zing with a hint of weight added to it with the help of mayonnaise! Pile it up high on top of that beautiful glazed jalapeno burger and take a bite out of summer grilling!!
Glazed Jalapeno Blended Burger with Napa Cabbage Slaw
Ingredients
Blended Jalapeno Burger
- 6 oz Shiitake Mushroom
- 1 tbsp Sesame Oil
- 1 lb Ground Beef 80/20, Grass Fed
- 1 Jalapeno seeds removed, minced
Burger Glaze
- 2 tbsp Sesame Oil
- 2 cloves Garlic minced
- 1 tbsp Fresh Ginger grated
- 1/4 cup Liquid Aminos or Soy Sauce
- 3 tbsp Rice Vinegar
- 2 tsp Cornstarch
- 1/4 cup Honey
- 1 tbsp Gochujang or Sriracha Sauce
Napa Cabbage Slaw
- 1 tbsp Avocado Oil
- 1 tbsp Sesame Oil
- 1 Lime juiced
- 3 tbsp Rice Vinegar
- 1 tbsp Liquid Aminos soy sauce
- 2 tbsp Mayonnaise
- 1/2 Red Onion thinly sliced
- 6 cups Napa Cabbage shredded
- 2 Carrots julienne
- 1 Red Bell Pepper thinly sliced
- 2 tbsp Sesame Seeds
Chili Mayo
- 3/4 cup Mayonnaise
- 1 tsp Gochujang or Sriracha Sauce
Fixings
- 3 Brioche Buns toasted
Instructions
Jalapeno Burger Patty
- Clean mushrooms. Place in food processor and pulse until finely chopped. Transfer to skillet with sesame oil and cook over medium high heat until lightly browned. Transfer to bowl to cool.
- Once cooled mix together with ground beef and minced jalapenos. Form 3 patties approximately ½” larger than your bun.
Burger Glaze
- In a small sauce pan simmer together all ingredients for the glaze whisking continuously for about 2 minutes.
- Place the patties on hot grill grate, and cook to taste.
- Remove off grill and dip burger into the sauce pan with glaze while warm. Coat the burger completely with the glaze.
Napa Cabbage Slaw
- In a large bowl whisk together the avocado oil, sesame oils, lime juice, rice vinegar, liquid amino, and mayo. Thinly slice your red pepper and onion. Shred the Napa Cabbage and julienne the carrots. Add vegetables to the large bowl and toss with prepared dressing. Sprinkle in sesame seeds on top!
- Cut brioche bun in half and toast on grill. Add mayo spread to both sides of the bun. Place burger on one bun and top with big scoop of slaw!!
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