1. Mix all ingredients and divide mince mixture into four balls.
2. Grill and press each ball down to make into patties.
3. Spread mayonnaise and sriracha on the burger bun.
4. Top with red pepper strips in olive oil, a chicken patty, sautéed butter soy shimeiji mushrooms, chargrilled bak choy, and melted provolone cheese.
5. Serve hot and enjoy.
You can experiment with different toppings and condiments for your burger, or follow what we did!
Recipe by Chef Autumn.