Reserve 1½ cups of broccoli slaw for burgers. Pour remaining slaw into a large bowl; toss with salt.

Heat oil in a skillet over medium heat-high heat. Add mushrooms and cook for 5 to 6 minutes or until mushrooms have released their liquid and are just golden brown. Add mushrooms and scallions to slaw mix in bowl.

In small bowl, whisk soy sauce, lime juice, rice vinegar, honey, fresh ginger and sesame oil until blended. Pour dressing over slaw mixture; toss well.

Sprinkle with sesame seeds and toss again. Set aside while preparing burgers.

In same skillet used to cook mushrooms, heat 1-teaspoon olive oil.

Add reserved 1 ½ cups slaw and cook stirring 5 minutes or until softened.

Add mirin, stirring, just until liquid evaporates. Cool slightly.

In large bowl, combine ground beef, salt, pepper, scallions and cooled slaw mix; blend well. Shape into 4 patties about ¾-inch thick.

Grill, broil or pan-fry burgers 4 to 5 minutes per side or until fully cooked.

Layer bottom half of toasted rolls with hoisin sauce, lettuce and a burger. Top with a generous amount of shitake slaw.

Cover with bun tops and serve.