Shiitake Stuffed Burger with Asian Slaw

• 4 shiitake mushrooms, stem removed
• ¼ c vegetable oil, divided
• Kosher salt and freshly ground pepper
• 1 ½ lb ground beef
• ¼ c green onions
• 2 tbsp fresh ginger, minced
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ c teriyaki sauce
• ⅓ c mayonnaise
• 1 tbsp seasoned rice wine vinegar
• 2 c coleslaw mix
• 2 tbsp sesame seeds, toasted
• 4 brioche buns, toasted

Preheat oven to 400˚F.

Place the shiitake mushrooms on a parchment line sheet pan. Brush each cap with oil, season with salt and pepper and bake for 10-12 minutes. Remove from oven and let cool completely.

While the mushrooms cook, prepare the burgers. Combine beef, green onions, ginger, ½ tsp salt, garlic powder and onion powder. Divide into 8 equal portions. Working with one portion at a time, shape each portion thin patties, about 3-4 inches wide, making 8 patties total.

Place 1 shiitake mushroom into the center of each of 4 of the patties. Top each with remaining 4 patties and press down along the edges to seal and encase the mushroom. You should have 4 total burgers.

To make coleslaw: In a large bowl combine, mayonnaise, vinegar, coleslaw mix and sesame seeds.

Prepare the grill for direct cooking over medium high heat. Lightly brush grill grates with vegetable oil.

Grill burgers about 7 minutes on each side or until desired level of doneness. About 2 minutes before removing from the grill, brush each burger with 2 tbsp of teriyaki sauce.

To serve, place 1 burger on bun and top with coleslaw.