Bang Bang Sauce

Add all ingredients to medium bowl. Mix well. Set aside.

Agrodolce

Place onion in heat safe bowl. Bring vinegar, salt and sugar to a boil. Pour hot liquid over onion. Cover and refrigerate.

Sous Vide Vanilla Maple Pepper Glaze Pork Belly

Combine salt, sugar and water. Place pork in a plastic bag and pour solution over. Refrigerate 24 hours. Remove pork belly; discard brine. Transfer to a vacuum bag and sous vide at 165°F for 12 hours. Chill and cut into 1/4-inch slices. Preheat oven to 450°F. Place slices on parchment-lined sheet pan. Baste pork slices until golden and crisp, about 15 minutes.

Soy Soft-Boiled Eggs

Bring large pot of water to boil. Add vinegar and then add eggs. Cook for 6 minutes; remove eggs from boiling water and submerge in ice bath to stop cooking. Peel eggs and place zip top bag. To the bag, add remaining ingredients. Squeeze out air and ensure eggs are completely submerged in the marinade. Marinate in refrigerator for up to 3 days.

Battered Crimini Mushroom

Fill heavy saucepan with oil. Heat oil to 350°F. Mix vinegar and buttermilk. Place flour in another bowl. Toss mushrooms in flour. Dip mushrooms in buttermilk and back in flour. Fry until golden and crisp, 2-3 minutes. Remove from oil and drain on paper towels. Immediately season with salt.

To prepare patties

1. Add butter to skillet and heat over medium-high heat. Add mushrooms and saute mushrooms until cooked through. Set aside and cool completely.
2. Combine ground chuck and cooled mushrooms; form into 8-ounce burgers. Season with salt and pepper.
3. Heat grill 425°F and cook over direct heat 3-4 minutes per side, until 145°F internal.
4. Top each burger with 2 ounces of smoked gouda, transfer to platter and rest.

To assemble burger

1. Spread Bang Bang Sauce over bottom buns. Place cooked blended burger.
2. Top with agrodolce, pork belly and soy egg.
3. Cover with top bun and skewer battered mushroom garnish.