Pork Hash Cheeseburger with Hot Basil Aioli

By
Taylor Pelton
Yield
6 servings
Time
30 minutes
We took all of the sweet umami goodness of Hawaiian pork hash (steamed oyster sauce-spiked pork and shrimp dumplings) and created a drool worthy cheeseburger complete with a hot basil aioli, juicy beefsteak tomatoes, and our tender butter leaf lettuce.
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.