WATCH: Get Your Grill on with Billy Parisi’s Shiitake Pork Burger

Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

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“I know you won’t believe me after saying this, but this Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun may be the best burger I’ve ever tasted, and I’m not even kidding.  I always say that simplicity is elegant and the subtle flavors in the banh mi slaw compliment the shiitake pork burger with soy-balsamic glaze so perfectly.  The burger is refreshingly light and so loaded with delicious umami flavor that I literally did not put it down one time while eating it.

So how did I make this tasty burger you ask?  It all starts with the amazing umami flavor in the shiitake mushrooms and then blending them in a food processor until it’s the consistency of a duxelle, or finely chopped.  Yes, the stems are just fine to process as well.  From there add it to a bowl with the ground pork, onion, ginger, garlic and salt and pepper and you’ve got one tasty burger.  To add on to that umami flavor from the shiitake mushrooms, pork also inherently has it, and the soy and balsamic glaze is a double punch of umami to finish off this burger.

The banh mi coleslaw is a recipe that originates from the original banh mi sandwich from Vietnam, which seriously has like 9,000 ingredients in it.  While this slaw does have a few things going on, it’s absolutely delicious on top of this burger, or eaten by itself.  It has a perfect blend of sweetness from the honey, saltiness, tart and spice making for the perfect marriage between it and the umami burger.

This burger is a winner, and I will DEFINITELY be making it again sometime in the near future.  Please find me on social and let me know if you make it, I’d love to know what you think!”

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Yields 6 burgers

For the Glaze:

  • 1 cup of balsamic vinegar
  • 2/3 cup of soy sauce
  • 1 tablespoon of sugar

For the Coleslaw:

  • 2 cups of shredded green cabbage
  • 1 cup of shredded red cabbage
  • 1 cup of matchstick carrots
  • ½ sliced red bell pepper
  • ½ sliced cucumber
  • 1 sliced jalapeño, seeds removed
  • 2 to 3 sliced radishes
  • 1 cup of fresh cilantro leaves
  • 2 tablespoons of sesame seeds
  • ¼ cup of rice wine vinegar
  • 1 tablespoon of honey
  • ¼ cup of sesame oil
  • Kosher salt and fresh cracked pepper to taste

For the Burger:

  • 2 cups of packed shiitake mushrooms
  • 2 pounds of ground pork
  • ½ small diced sweet onion
  • 1 teaspoon of finely grated ginger
  • 3 cloves of finely grated garlic
  • Kosher salt and fresh cracked pepper to taste
  • 6 toasted brioche buns

Directions

  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 the shiitake mushrooms to a food processor and process on high speed until they are finely chopped.
  5. Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
  6. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
  7. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.

 

Get Out the Grill!

Get out the grill: mushrooms are bringing the heat!

Get out the grill & top with mushrooms!

July is National Grilling Month, and what better way to celebrate than by putting our favorite fungi over the flame? Lighten up the quintessential summertime burger by blending in mushrooms, or add some pizazz to the party with a mushroom-grilled pizza. Whatever you do, bring the sizzle to your backyard barbeque with mushrooms!

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Chef Dan Long’s Blended Burger
This healthful take on the classic summer burger will be a hit at any grill out.

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Grilled Rosemary Mushroom Skewers
Substitute a rosemary sprig for a traditional skewer as a fun twist during summer parties.

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Easy Mushroom Kefta Kebobs
Tender, juicy and bursting with flavor, blended beef-mushroom kefta kebobs are perfectly char-grilled on an open fire.

Mushroom Caramelized Onion Flatbread Waiting on Martha (1)
Mushroom, Caramelized Onion & Blue Cheese Flatbreads
Pile your pizza high with crimini mushrooms and fresh arugula – then grill to perfection!

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Mushroom Spinach Sausage Patties
Simple, healthy and delicious mushroom sausage patties are Paleo- and Whole30-friendly!

Marinated Mushrooms
Marinated Grilled Mushrooms
Served simple or gourmet, grilled mushrooms are a simple (and yummy) addition to summer dishes.

Savor Summertime with a Marinated Mushroom and Chickpea Salad

Savor the flavors of summer with a savory marinated mushroom and chickpea salad, courtesy of Aggie’s Kitchen

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“Summer is in full swing and I am enjoying everything that comes along with the season like beach days, fresh produce and of course, plenty of cookouts and picnics with family and friends. This refreshing and light Marinated Mushroom and Chickpea Salad is a great side dish for your next cookout or picnic, it can easily be made ahead with a few simple ingredients. It’s a tasty vegetarian or vegan option, if you are looking for something meatless to add to the menu.

Did you know that mushrooms stand out as a quality source of Vitamin D? Get that extra punch of vitamin D this summer with this flavorful mushroom salad.”

Marinated Mushroom and Chickpea Salad

Yield: 4-6 servings

Ingredients:

8 oz baby portabella mushrooms*, cleaned and cut into quarters

2 roasted red peppers, cut into small pieces

1 – 15 ounce can chickpeas, drained and rinsed

1/3 cup red wine or sherry vinegar

4 tablespoons olive oil

2 garlic cloves, pressed or minced

small pinch red pepper flakes, to taste

2 tablespoons chopped fresh Italian parsley and/or fresh oregano

salt and pepper to taste

Directions:

Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.

In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.

Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

*UV exposed baby portabella mushrooms

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Mushrooms: A Vitamin D Powerhouse in the Produce Aisle

 

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With vitamin D containing so many health benefits, it’s no surprise that we’re always on the hunt for easy ways to increase our intake without basking in the sun. Fortunately, there’s an easy (and delicious!) way to get the recommended daily amount.

While few foods naturally contain vitamin D, mushrooms are unique for being one of the only sources in the produce aisle.1 All mushrooms contain vitamin D, but did you know that growers can increase the amount by exposing them to ultraviolet light? Thanks to ergosterol – a sterol found in cell membranes of fungi, mushrooms are able to convert ultraviolet light into vitamin D.2

Retailers are now offering a variety of light-exposed mushrooms, making it easier than ever to get your hands on a delicious source of vitamin D. Just one serving of vitamin D-enhanced mushrooms (about five white button mushrooms or one portabella) provides more than half of the recommended daily amount!3

For an easy and delicious summertime meal, try out our Mushroom and Pea Gazpacho Soup or Surf & Turf Shrimp Portabella Fajitas.

Mushroom Gazpacho

 

Surf & Turf Shrimp Portabella Fajitas

 

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Win BIG with The Mushroom Council & Veal Made Easy

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Who wants to win big? Enter to win $500 in free groceries for the grand prize or two $50 Williams-Sonoma® gift card first prizes with Veal Made Easy’s summer sweepstakes.

Celebrate summer grilling with the new Veal and Portobello Mushroom Blend Burger! A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.

Give the recipe a try tonight! And don’t forget to enter the sweepstakes!

Veal-Burger

Veal and Portobello Mushroom Blend Burger

Ingredients
16 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 Tbsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
6 slices Swiss Cheese

Portobello Mushroom Caps
12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend

Method
1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.

2. Form the meat mixture in 4-6 burgers that consist of or 6 oz. per patties.

3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.

4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.

5. Add one slice of Swiss cheese to the burgers.

6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.