Pork Mushroom Smash Burger
Serves
4
Prep Time
20 min
Cook Time
15 min
Print Recipe
Ingredients
Burgers
- 1 lb (0.5 kg) lean ground pork
- 4 tbsp (60 mL) chopped fresh parsley, divided
- 1 clove garlic, minced
- ¼ tsp (1.25 mL) salt and pepper
- 4 tsp (20 mL) oil, divided
- 8 oz (230 g) shiitake mushrooms, stemmed and halved (quartered, if large)
- 1 shallot, thinly sliced
- ½ cup (125 mL) thinly sliced roasted red peppers
- ⅓ cup (75 mL) shredded cheddar cheese (optional)
- 4 eggs
- 4 brioche burger buns, toasted if desired
- Lettuce and sliced tomato as garnishes
Sriracha Mayo
- ½ cup (125 mL) plain 0% M.F. Greek yogurt
- 2 tbsp (30 mL) light mayonnaise
- 1 tbsp (15 mL) sriracha
Instructions
- Step 1
Sriracha Mayo: In a bowl, whisk together yogurt, mayonnaise, and sriracha; refrigerate until ready to use.
- Step 2
In a bowl, mix pork, 3 tbsp (45 mL) of the parsley, garlic, salt, and pepper, until combined. Divide into 8 equal balls and refrigerate.
- Step 3
In a large cast iron or non-stick skillet or griddle, heat 1 tsp (5 mL) of the oil over medium- high heat. Cook mushrooms and shallot for about 5 minutes or until starting to become golden. Stir in roasted peppers, remaining parsley, and pinch of salt to heat through; remove to a bowl.
- Step 4
Return skillet to medium-high heat and add 1 tsp (5 mL) of the oil. Place 2 or 3 of the pork balls into skillet and using a flat spatula, smash down to thin patties. Cook, turning once, for about 4 minutes or until golden and no longer pink inside. Remove to a small baking sheet and repeat with remaining pork. Sprinkle patties with cheese, if using.
- Step 5
Return skillet to medium heat and add remaining oil. Crack eggs into skillet; for sunny side up, cook for 2 to 3 minutes, until whites are set. Season, if desired.
- Step 6
Spread some of the Sriracha Mayo on bottom bun and stack 2 of the patties onto each. Top with mushroom mixture and egg. Spread top bun with Sriracha Mayo. Add lettuce and tomato before topping burger.
Tips
- You will need about 2 cups (500 mL) stemmed and quartered shiitake mushrooms for the recipe.
- Lightly oil the spatula before using to smash the burgers to help prevent sticking.
- Double up the sriracha in the mayo for a spicier version.
- Sunny side up egg alternative? Cook it over easy or to your desired doneness.
- Smaller appetites? Use only 1 pork patty to build your burgers, saving the extras for another burger meal later in the week.
Nutrition Facts
| Per 1 burger with toppings and mayo serving | |
|---|---|
| Calories | 670 |
| Fat | 34 g |
| Saturated Fat | 10 g |
| Trans Fat | 0.3 g |
| Carbohydrate | 49 g |
| Fibre | 5 g |
| Sugars | 12 g |
| Protein | 42 g |
| Sodium | 890 mg |