Asian Pork Burger Recipes
ASIAN PORK BURGERS
My home state of Iowa is a leader in pork production. This recipe is a truly delicious and nutritious way to use ground pork.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first nine ingredients. Crumble pork over mixture and mix well. Shape into eight patties. Cover and refrigerate for 1 hour. , Meanwhile, in a saucepan, combine the pineapple, ketchup, vinegar, marmalade and mustard. Cook and stir for 5 minutes or until marmalade is melted. Remove from the heat; set aside., Grill patties, covered, over medium heat for 4-5 minutes on each side until a thermometer reads 160°. Spoon 1 tablespoon of sauce onto each burger during the last 2 minutes of grilling. Serve on buns with remaining sauce.
Nutrition Facts :
ASIAN PORK BURGERS
Asian Pork Burgers - An Asian spin on a classic American meal! Ground pork burger patties topped with a delicious Asian slaw! Asian pork burgers are perfect for summer grilling!
Provided by madi
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine pork, green onions, garlic, ginger, and sesame oil. Mix together until well combined. Divide into four equal portions and shape into patties.
- Mix together ingredients for the slaw and set aside.
- Place burgers either on a grill or a grill pan on the stovetop over medium heat. Cook for 6-7 minutes before flipping and cooking an additional 6-7 minutes. Both sides of the burger should have browned and cooked through.
- To assemble, place each burger in a bun and top with asian slaw. Serve immediately.
Nutrition Facts : Calories 834 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 169 milligrams cholesterol, Fat 52 grams fat, Fiber 3 grams fiber, Protein 49 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 668 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
THAI PORK BURGER
Provided by Food Network Kitchen
Yield 1 burger
Number Of Ingredients 0
Steps:
- Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Lightly mix 6 ounces ground pork with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side, basting with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.
ASIAN PORK BURGERS
Make and share this Asian Pork Burgers recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mince, garlic, onion, pepper, egg, sauce and breadcrumbs in a bowl.
- Chopping the vegetables finely is easier in a food processor if you have one.
- Mix together well (use your hands).
- Divide mixture into 4 patties.
- Cook on a heated, oiled grill plate until browned on both sides and cooked through.
- Serve with cut and toasted buns and your choice of toppings, or just with salad!
Nutrition Facts : Calories 529.8, Fat 30.4, SaturatedFat 10.9, Cholesterol 142.9, Sodium 394.1, Carbohydrate 33.2, Fiber 2.1, Sugar 4.6, Protein 29
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ASIAN PORK BURGERS - THIS IS HOW I COOK
From thisishowicook.com
Reviews 5Servings 4Cuisine Asian AmericanCategory Main Course
- Combine all ingredients (except the soy sauce and oil for frying) together in a large bowl. Mix this well. I use my hands to mush everything together and make a nice soft mixture. You may not want to use your hands and that’s OK. Form into 4 patties if you want burgers, 8 for sliders.
- Heat oil over medium high. When oil is hot, add your patties. This will splatter so if you have a splatter screen you may want to use it. Fry for about 3-4 minutes per side. After you have flipped your burgers, sprinkle with a bit more soy sauce. This not only gives the burgers great color, it also adds more flavor.
- Serve in buns, slider buns or these perfect steamed buns. Top with some cilantro, shredded cabbage, sliced cucumbers, and chopped green onions. If you want a sauce, I love sweet chili sauce on these, or mix some hoisin into mayonnaise and dollop that on.
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- Mix all the ingredients together. I like to do this in a glass measuring cup, because it’s easy to measure the mayo, then just spoon all the other ingredients in and stir. It’s then easy to scoop out what you’ll need for the slaw, leaving enough for your sandwiches.
- If you’re not using pre-packaged “slaw mix”: Use a mandolin, sharp knife, or food processor to thin-slice the cabbage. Place it in a bowl, and add grated carrot, and sliced green onion.
- In a large bowl, place the ground pork. Add the minced garlic, minced fresh ginger, Sriracha sauce, Sesame oil, hoisin sauce, Fish sauce, cilantro leaves and salt. Using your hands (or a wooden spoon if you prefer), gently combine all the ingredients together.
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