Asian pork burgers with slaw

Asian pork burgers with slaw

This recipe can also be made into smaller patties and served without a roll, with the slaw and carrot ketchup on the side. Try it in lettuce wraps, as well.

  • Slaw

  • 6 tablespoons apple cider vinegar, or to taste

  • 1 tablespoon sesame oil, or to taste

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 7 ounces prepared coleslaw mix

  • 2 scallions (white and light green parts), thinly sliced

  • 1 tablespoon finely grated fresh ginger

  • 1 large clove garlic, minced

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon sesame oil

  • Juice from 1/2 lime

  • 2 pounds ground pork

  • 2 tablespoons vegetable (or canola) oil

  • 4 hamburger rolls, split

  • English cucumber, thinly sliced

  • Lime wedges, for serving

  • Carrot ketchup, for serving (recipes follows)

  1. Make slaw. In a medium bowl, combine vinegar and sesame oil and season with salt and pepper. Add coleslaw mix and toss to combine. Taste and adjust as desired. Set aside.

  2. In a large bowl, add scallions, ginger, garlic, soy sauce, sesame oil, and lime juice and season with salt and pepper. Add pork and gently combine. Loosely form into 4 burgers, taking care not to overwork meat. Using your thumb, create a small indentation in middle of each burger (this allows them to cook evenly and helps them keep their shape). Season indented side of each burger with salt and pepper.

  3. Preheat a cast iron skillet to medium-high heat. Add 2 tablespoons oil.

  4. Place burgers in skillet, indented sides down, and allow them to cook, without touching or flattening them, for 5-7 minutes on one side. When burgers release easily from grill, flip and cook for another 5-7 minutes, until done (you want an internal temperature of 155-160°F). Remove burgers and loosely tent with aluminum foil.

  5. Place rolls cut side down in skillet and cook slightly, 1-2 minutes. Remove rolls and place on individual serving plates, or a large serving platter.

  6. Place burgers on bottom of each roll and top each with a dollop of carrot ketchup, some cucumber slices, and some coleslaw.

Serves 4.



carrot ketchup

carrot ketchup

This seasonal condiment is a nice switch from regular ketchup, and it is easier to make than you might think. We prefer it thicker than a regular ketchup (more of a spread-like consistency), but if you’d like it thinner, stir in an additional 1-2 tablespoons water or wine to taste.

  • 2 tablespoons vegetable (or canola) oil

  • 1/2 small onion, chopped

  • 4 medium carrots, peeled and sliced

  • 4 dried apricots, chopped

  • 1 clove garlic, minced

  • 3-4 tablespoons white wine

  • 1 cup water

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon low-sodium soy sauce

  • Juice from 1/2-1 lime

  1. In a large saucepan, heat oil over medium heat. Add onion, carrots, and apricots and cook for about 10 minutes, until softened. Season with salt and pepper.

  2. Add garlic and cook for another minute. Add wine to deglaze pan, scraping up bits from bottom. Reduce heat to low. Add water and continue to simmer until carrots are fork tender, 15-20 minutes. Remove from heat and stir in vinegar, soy sauce, and juice from 1/2 lime.

  3. Use an immersion blender to purée until smooth. Or, cool mixture slightly, transfer to a food processor, and process until smooth. Taste for flavor and adjust as desired, adding additional lime juice if needed. Refrigerate in a covered container for up to 3 days.

Makes approximately 1 cup.

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Find more carrot recipes in our fall ’19 issue.

 
 

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