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Asian Pork Burger

Here's how you make Asian Pork Burger
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  • Servings: 4
  • Prep: 10-15m
  • Cook: 8-10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 sesame seed (8 ounces) bread buns (or rolls, but use your favorite)
  • Lettuce leaves (8 soft leaves)
  • FOR BURGER
  • 1 1/4 pounds ground pork
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons green onion, minced (white and green parts)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 to 3 tablespoons cilantro, minced (I like cilantro, so I use 3)
  • 1/2 teaspoon red pepper flakes (use less if you don't want too much heat)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • FOR DRESSING
  • 6 tablespoons mayonnaise
  • 1 to 3 teaspoons hot sauce (sriracha, to taste, I like it spicy, so I use 3)
  • 1 teaspoon lime juice
  • 1/2 teaspoon lime zest
  • Kosher salt
  • Pepper
  • FOR TOPPINGS
  • 1/3 to 1/2 cup cucumber, thin sliced (about 20 slices)
  • 1/4 cup radish, thin sliced
  • 1/3 cup carrots, shredded
  • 1/4 cup red onion, shredded
  • 2 1/2 to 3 tablespoons rice wine vinegar
  • Kosher salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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