Summer Asian Burger

For the burger: 

• 2 tbsp Extra Virgin Sesame Oil 
• 4 burger buns 
• 1 packet Miso Beef and Black Rice Burgers 
• 4 Portobello Mushrooms 
• 2 tbsp Oyster Sauce 
• ½ Cucumber – thinly sliced
• Mayo & Sriracha for spreading on buns 

For the slaw: 

• ½ mini sweet cabbage – thinly sliced 
• 1 Carrot – grated 
• 1 Red Onion  – thinly sliced 
• A handful of Coriander
• 2 tbsp Mayonnaise
• 1 tsp Sriracha  
• 1 tsp Honey
• 1 tbsp Soy Sauce 
• 1 tbsp Extra Virgin Sesame Oil 
• 1 tbsp Toasted Sesame Seeds 

1. In a large bowl, mix together the shredded mini sweet cabbage, carrot, red onion and a handful of coriander – set aside. Reserve some red onion slices and coriander. 
2. In a small bowl mix together the mayo, Sriracha, honey, soy sauce, sesame oil and  toasted sesame seeds -set aside. 
3. In a griddle pan over a high heat or on the BBQ – drizzle a little sesame oil over the mushrooms and grill bottom side down. Once browned, flip them and spread a teaspoon of oyster sauce on each mushroom. Continue grilling until the mushrooms are juicy and cooked through. 
4. While the mushrooms are cooking on a high heat, fry off the burger patties on a high heat for 3-4 minutes on each side with a drizzle of sesame oil.
5. Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes. 
6. Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred. 
7. Fold the dressing through the slaw. 
8. To assemble the burger, spread a layer of sriracha on the bottom bun.Top with slaw, burger patty, cucumber, mushroom, red onion slices and coriander then top with the top bun. Insert a skewer to keep the burger in place. 
9. Devour