Asian Style Pork Burgers w/ Slaw

I really like to experiment with different flavors and put a spin on traditional fare.  In this case, burgers.  I gotta be honest when I say, I’m a burger freak.  Like, it’s my go to.  I LOVE a good burger.  I’m really lucky to have a few local burger joints around me that aren’t chains.  If you are in Delco, you know what I’m talking about – Charlie’s in Folsom.  Seriously, GO THERE.  Best burgers, the old fashioned way.  Cheap and delicious.

Okay, I’m getting off base.  Anyway, I had ground pork defrosted and literally had no idea what I wanted to do with it.  I looked in my pantry and saw the Hoison sauce (which is kind of like Asian bbq sauce).  Then it came to me.  These awesome burgers.  So quick to throw together and SO easy!  You will love them!

ASIAN STYLE PORK BURGERS w/ SLAW

Prep Time:  15 minutes
Cook Time:  10 minutes
Serves:  4

Ingredients:

FOR SLAW:
½ large savoy cabbage, sliced thin
1 carrot, grated
4 scallions, chopped
Pinch powdered ginger
1 TBSP mayonnaise
1 TBSP soy sauce
2 TBSP rice vinegar


FOR BURGER:
2 TBSP vegetable oil
1 ½ lb ground pork
½ tsp hot pepper seeds
1 TBSP soy sauce
½ cup Hoison sauce – put half in pork mix
4 scallions, chopped
4 onion rolls, toasted

Method:

Preheat onion to 400 degrees.  Slice onion rolls open and place on a baking sheet to toast lightly, about 4-5 minutes.  Set aside.

In a medium bowl, combine the ingredients for the slaw.  Toss gently until even coated.  Cover with plastic wrap and set in the refrigerator to marinate. 

In a medium mixing bowl, combine the pork, hot pepper seeds, ¼ cup of hoison sauce, soy sauce and scallions.  Do not overmix.  Just work through until combined.  Form four equal size patties.

In a large non-stick skillet over medium heat, put in your vegetable oil and tilt pan to cover the entire surface with oil.  When pan is nice and hot, place your pork patties into the pan and cook for about 6 minutes, depending on the thickness of your burger.  *Remember we want to cook the pork through – no medium rare unless you want tapeworms or some other belly parasite*

Flip patties over and baste with the remaining hoison sauce.  Pop a lid on or cover with foil and cook for another 6 minutes. 

Place the patties on the toasted onion rolls and top generously with the slaw. 


As always, get your asses in the kitchen!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest 

Comments

Popular Posts