Pork Hash Cheeseburger with Hot Basil Aioli

Ingredients

For the pork hash burger:

• 1 pound ground pork
• 1/2 pound raw shrimp, peeled and deveined
• 5 cloves garlic, chopped (about 2 tablespoons)
• 1/4 cup sliced scallions
• 1/2 cup chopped water chestnuts
• 2 tablespoons oyster sauce
• 2 teaspoons sugar
• 2 teaspoons shoyu
• 2 teaspoons sesame oil
• 2 teaspoons mirin
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon kosher salt

For the hot basil aioli:

• 1/2 cup mayo  
• 8 to 12 basil leaves
• 1 Hawaiian chili, minced
• Kosher salt, to taste

To serve:

• 6 slices of American or cheddar cheese
• 6 burger buns
• 2 beefsteak tomatoes, sliced (about 12 slices)
• 4 ounces butter leaf lettuce
• 1 white onion, thinly sliced and rinsed in cold water until crisp

Preparation

Step 1

Preheat grill or steamer.

Step 2

Combine all of the pork hash burger ingredients in the bowl of a food processor and pulse until well blended and emulsified. Form into 6 even balls and flatten into patties. Grill or steam until internal temperature reaches 160°F. Add cheese to melt. Grill or steam burger buns if desired.

Step 3

Meanwhile, combine all of the ingredients for the hot basil aioli in a bowl or food processor and mix until blended. Taste and adjust seasoning as needed.

Step 4

To serve, smear a tablespoon of hot basil aioli on the bottom and top bun, then top with the pork hash cheeseburger, butter lettuce, tomato, and shaved white onion. Serve immediately.