Start building your burger patties by adding chuck and sirloin to a large mixing bowl, along with the soy sauce and pepper. Incorporate the ingredients by mixing, but be careful not to overwork it. Divide mixture into six equal size patties. Meanwhile, preheat your outdoor grill on high and lightly oil the grate. Cook the burgers for 7-8 minutes until brown. Lightly brush the burgers with the hoisin sauce.
Add all of the listed ingredients to a pan and cook down until jammy.
Saute onions in pan with oil and add sugar after the onions begin to look translucent. Add salt and pepper to taste.
Slice the shiitake mushrooms, add to a frying pan on medium high heat and saute. Add the oyster sauce once they’re soft.
Preheat oven to 400. Line a baking sheet with parchment paper. Spoon cheese by tablespoonfuls 2 inches apart on prepared baking sheet. The diameter of the cheese crisp should be 3-4 inches. Spread each mound to a 2-inch diameter. Bake for 6-7 minutes and let cool. Remove with spatula.