DMK Burger Bar’s Better Burger

Recipe and photo courtesy of Chef Michael Kornick from DMK Burger Bar, Chicago, Illinois


Serves 4


1lb ground grass-fed bison
12 oz shiitake mushrooms
4 heads baby bok choy
1/2 cup curry sauce (recipe below)
3/4 cup wasabi cole slaw (recipe below)
4 hamburger buns
3 Tbs butter

Curry Sauce:
4oz Seeds of Change Certified Organic Simmer Sauce Jalfrezi (This is available in stores)
2oz Sriracha
1 oz soy sauce
1 Tbs minced garlic
1/8 tsp cumin

Wasabi cole slaw:
2 cups shredded cabbage
1/3 cup mayonnaise
2 Tbs prepared wasabi
1 Tbs soy sauce
1/8 cup sour cream
6 tbl white vinegar


Stem the mushrooms and dice into 1/2 inch squares. Then sauté in 1 Tbs butter. When they are cool combine with the bison and form into four patties with diameter slightly bigger than the bun.
Butter the buns and reserve. Halve the bok choy and sauté or grill until tender, reserve.

Curry Sauce:
Combine all ingredients.

Wasabi cole slaw:
Soak the cabbage in the vinegar for 15 minutes.
Meanwhile combine all other ingredients to make the dressing.
Drain half the vinegar and mix the dressing in with the cabbage and reserved vinegar.
Season and add more wasabi if you like it spicier.

To assemble:
Toast the bun until lightly browned on the grill or in a pan.
Season the patty with salt and pepper, then cook the burgers over high heat to the desired temperature.
Place the sauce on each bun.
Place the bok choy on the bottom bun, top with the burger and the slaw, then top with the bun and serve!


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