Blended Pork-Maitake Burger

Kurobuta Pork, Maitake Mushrooms, Yuzu Kosho Aïoli, and Sesame Potato Bun

Chef John Sundstrom of Lark | Seattle

Yield: 4 servings

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Adapted by StarChefs | october 2019

INGREDIENTS:

Patty:
1 pound ground Kurobuta pork
8 ounces maitake mushrooms
4 serrano peppers, seeded, finely diced
¼ cup tamari soy sauce
½ cup grilled and finely chopped green onions
1 tablespoon sesame oil
1 tablespoon salt
1 tablespoon black pepper

Aïoli:
4 yolks
2 teaspoons green yuzu kosho paste
¾ cup canola oil
½ teaspoon lemon juice
Salt
Black pepper

To Assemble and Serve:
4 sesame potato buns, lightly toasted
Mizuna greens

METHOD:

For the Patty:
In a large mixing bowl, combine all ingredients. Using hands, divide into 6-ounce portions and form into patties. Place on sheet tray. Cover and refrigerate.

For the Aïoli:
In a mixing bowl, whisk yolks until pale yellow and thick. Stir in yuzu kosho. Stream in oil, whisking to emulsify. Add lemon and season with salt and pepper; chill. 

To Assemble and Serve:
Prepare and heat a KOPA charcoal oven. Grill Patties to desired temperature (medium) and both sides have browned, about 6 to 8 minutes. Rest patties 5 minutes. Spread a generous dollop of Aïoli on cut sides of buns. Place Patties on bottoms, top with mizuna and bun top.

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