In a large bowl, combine ground chuck, cilantro, mint, lime juice, fish sauce, jalapeno peppers, garlic, lime zest, ginger, and black pepper.

Gently mix the ingredients until just combined; do not overmix.

Shape the mixture into 4 patties of equal size and thickness (about 3/4 inch thick).

In a medium sauté pan over medium-high heat, melt butter with peanut oil.

Add ginger to the pan and cook briefly until fragrant.

Add shiitake mushrooms to the pan and cook, stirring occasionally, for 4-6 minutes, until tender.

Season the mushrooms with kosher salt and black pepper.

Set aside the cooked mushrooms and keep warm.

Brush both sides of the burger patties with peanut oil.

Grill the patties over direct medium heat until the internal temperature reaches 160°F for medium, about 8-10 minutes, turning once halfway through grilling time.

During the last 30 seconds of grilling, grill the hamburger buns over direct medium heat until lightly toasted.

Serve the burgers hot on the toasted buns, topped with the gingered shiitake mushrooms.