Summer is here! If you're planning on grilling out this Memorial Day weekend, spark your menu with Chef Sean's new take on the classic burger:
Grilled Asian Pork  Burgers With Napa Cabbage Slaw & Hoisin Sauce
For the burgers:
1  tablespoon canola oil or peanut oil
1 garlic clove, minced
2  ounces fresh shiitake mushrooms, stemmed, caps chopped
1/2 teaspoon  coarse kosher salt, divided
1 teaspoon soy sauce
½ teaspoon sesame  oil
1 pound ground pork shoulder
Sesame seed hamburger buns,  toasted 
Heat oil in large skillet over medium-high heat. Add  garlic; sauté 1 minute. Add mushrooms. Sprinkle with 1/4 teaspoon coarse  salt; sauté until mushrooms are tender, about 4 minutes. Remove from  heat; cool in skillet. 
Place pork in large bowl. Mix in 1  teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon coarse  salt, and then fold in mushroom mixture. Shape into patties and arrange  on plastic-lined baking sheet. Refrigerate for 30 minutes. 
Meanwhile   light grill to medium high heat, using a small section of the grill as a  cool safety zone for flare ups. 
Grill patties until a nice  crust develops on the outside of the patty and the center registers 170  degrees. 
For the slaw:
1 (3-inch) piece ginger, grated fine
3 tablespoons rice  wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 lime,  juiced
2 tablespoons sesame oil
2 teaspoons hot chili sauce
1  head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1  Serrano chili, minced fine
1 large carrot, grated
3 green onions,  sliced thinly on the bias
2 tablespoons chopped cilantro
1/2  teaspoon ground black pepper
2 tablespoons crushed peanuts  (optional)  
In a small bowl, or food processor combine ginger,  vinegar, honey soy sauce, lime juice, oil, and honey. In a large bowl,  combine all other ingredients and then toss with dressing.  
For the sauce:
3 tbsp black bean sauce
1 tablespoon hot chili sauce
2 1/2 tablespoons honey
2 teaspoons soy sauce
2 teaspoons ketchup
Stir together the ingredients until thoroughly combined. Store it in the refrigerator in a container with a tight fitting lid. This will make 1/3 of a cup. Note: This recipe may be doubled to make extra sauce.
To assemble the burger: 
Place a patty on the bottom of the toasted sesame seed bun, top with slaw and serve with hoisin sauce on the side.
Just in time for summer: Among his vast experience, Chef Sean's expertise is at the grill. To request Chef Sean as your next culinary master, please contact Alter Ego Concierge at info@alteregoconcierge.com or call 312.802.2337.