Ingredients
- FOR BURGER
- 1 pound ground pork (divided into four patties)
- Salt
- Ground black pepper
- 1 teaspoon olive oil
- 4 crusty rolls (8 ounces) bread rolls
- FOR CHAR SIU GLAZE
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons ketchup
- 1 1/2 tablespoons brown sugar
- 1 tablespoon Chinese rice wine
- 1/2 tablespoon hoisin sauce
- 1/4 teaspoon Chines five-spice powder
- FOR CILANTRO ASIAN SLAW
- 1 tablespoon hoisin sauce
- 1 1/2 tablespoons fresh lime juice
- Salt
- Ground black pepper
- 1/4 cup green cabbage, grated
- 1/4 cup carrot, grated
- 1/4 cup cilantro sprigs
How to Make
-
TO MAKE THE CHAR SIU GLAZE
-
Step 1: In a small saucepan, heat all of the ingredients over medium-low. Cook and stir until just combined and slightly warm, about 2 to 3 minutes; set aside.
-
TO MAKE THE CILANTRO ASIAN SLAW
-
Step 2: Mix the hoisin sauce, lime juice, salt, and pepper in a medium bowl. Add cabbage, carrot, and cilantro; toss to coat.
-
Step 3: Season the pork patties with a pinch each salt and pepper. Brush a grill grate with the olive oil and heat to medium-high. Grill patties for 4 to 6 minutes; flip and cook for another 5 to 6 minutes.
-
TO BUILD THE BURGER
-
Step 4: Place each patty on a roll bottom. (I like to toast my top and bottom on the grill). Add a drizzle of the char siu glaze, the cilantro Asian slaw, and a roll top.
We hope you enjoy this recipe!
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