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Glazed Jalapeno Blended Burger with Napa Cabbage Slaw

Glazed Jalapeno Blended Burger with Napa Cabbage Slaw
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: dinner, lunch
Cuisine: American, asian
Keyword: blendedburger, burger
Servings: 3
Author: Sarah Ricci


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


  • 3 Brioche Buns toasted


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!!


Toss Napa Cabbage slaw in the fridge for 30 minutes to help it crisp up and flavors blend before serving. Also, you can adjust Gochujang sauce to taste.