Asian Pork Burger

4
Servings
10-15m
Prep Time
8-10m
Cook Time
18m
Ready In


"Definitely a favorite of mine. And, after a few trial runs, I finally came up with this version, which I really enjoy. For me, it is the perfect blend of flavors and toppings. And, the toppings to me - make the burger; but, you can always customize it to your liking. Time to let the burger mix marinate is not in the prep time."

Original recipe yields 4 servings
OK
  • FOR BURGER
  • FOR DRESSING
  • FOR TOPPINGS

Nutritional

  • Serving Size: 1 (272.3 g)
  • Calories 688.4
  • Total Fat - 37.5 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 146.4 mg
  • Sodium - 1304.5 mg
  • Total Carbohydrate - 39.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 6.1 g
  • Protein - 45.4 g
  • Calcium - 146.7 mg
  • Iron - 5.2 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 1.4 mg

Step 1

Burger ... This is really best made at least 4 hours or more, ahead of time. The flavors really need to develop or 'mary.' Add all the ingredients except the pork to a bowl; and mix to combine. Then, add the pork; and, mix by hand ... trying not to over mix. Now, I like cilantro; so, I use all 3 tablespoons; but, use less if you are not a fan. Make 4 patties; and, place on a plate or small tray lined with foil or parchment paper. Make sure to cover well with saran wrap - refrigerate at least 4 hours, up to over night. I usually make mine the morning before the night I plan to grill.

Step 2

Sauce ... Same thing. Make ahead. Simply mix the mayonnaise, sriracha, lime juice and zest; taste, season lightly with salt and pepper - then, cover and refrigerate. Don't use Miracle Whip in this dressing.

Step 3

Toppings ... I prefer the cucumbers and radishes thin sliced; and, the carrots and onions shredded. Now, in my main picture, I used a pre-shredded carrot; just because I had it on hand. But, shredding the carrots and onion really work best when you can.

Step 4

Simply add the cucumbers and radish slices to a small bowl with half of the vinegar; and, toss to combine. Add the carrots and onions to another bowl along with the remaining vinegar to another bowl, and toss. Lightly season both with salt and pepper. These can be done right when you start to grill the burgers. Note: When adding the vegetables to your burgers, make sure to use a slotted spoon. You want the flavor of the vinegar; but, not all the liquid.

Step 5

Grill ... You can use your outdoor grill, cast iron pan, or grill pan, etc. Whatever method works best. Simply season your grill or pan with any neutral oil; then, grill on medium high heat. For me; I prefer my pork burger medium well to well done. Mine took about 3-4 minutes per side. Obviously, the size and thickness can vary cooking time. Also, when grilling ... make sure you get a good crust on the first side before flipping. Burgers should NOT BE flipped back and forth. Once you get a good crust on the first side, flip. Then, cook the second side.

Step 6

Finish ... I do like to lightly grill the rolls; but, that is up to you. Add some sauce to the bottom roll, lettuce, the burger, cucumber/radish slices, carrots/onions, lettuce, more sauce; and the top roll. It's messy, I warn you! But worth it.

Step 7

Serve and ENJOY! ... Serve with sweet potato fries, potato wedges or potato salad; and, enjoy!

Tips & Variations


No special items needed.

Related

Bergy

I love the fresh veggies on the burger and the dressing adds just the right amount of zip. I used 2 teaspoons of chili flakes.

review by:
(28 Aug 2016)