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.
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
- 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
Preheat grill or steamer.
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.
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.
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.