Asian Pork Burger Recipes

THAI PORK BURGER

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

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.

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

ASIAN PORK BURGERS

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!

ASIAN PORK BURGERS

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.

ASIAN PINEAPPLE PORK BURGERS

Steps:

• In a large bowl, combine the first six ingredients. Crumble pork over mixture and mix well. Shape into eight patties. Top each with a pineapple slice; wrap with a bacon strip. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns.