Asian Inspired Pork Burgers

By • April 20, 2013 • 15 Comments


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Author Notes: I gave these burgers an Asian flair reminiscent of bahn mi but with my own touch. I make a sauce that is used both in the burgers and as a glaze and top it with a crunchy, tangy slaw made with cucumbers, carrots and scallions and dressed simply with a rice wine vinegar dressing.sdebrango

Serves 4-6 (depends on serving size)

Slaw and dressing

  • 2 kirby cucumbers julienned
  • 1 medium size carrot julienned
  • 2 scallion chopped using the whole scallion
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • zest of half a lime
  • 1/2 teaspoon sugar
  • splash of sriracha
  • pinch of sea salt and pepper to taste

Sauce/Glaze and burgers

  • 2 tablespoons hoisin
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 1 pound ground pork
  • 2 scallions chopped white and light green parts
  • 3 tablespoons the sauce you made
  • black pepper (to taste)
  • soft buns (I used brioche)
  • butter for the buns
  1. Place the prepared vegetables in a bowl, whisk all the ingredients together for the dressing and pour over the vegetables, toss to combine,season with salt and pepper, cover and refrigerate until ready to use.
  2. Whisk all ingredients for the sauce together and set aside.
  3. Mix the pork, scallions, pepper and sauce together. I did not season with salt. the sauce added enough salt for my taste. Shape into patties and refrigerate for 30 minutes. Heat grill pan on stove top or fire up the barbie. Brush one side of the pattie with the sauce and place on hot grill, brush the other side. Grill to desired doneness, I found it took about 3 minutes per side

Comments (15) Questions (0)

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12 months ago TheWimpyVegetarian

This looks fantastic Suzanne!!

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Susan.

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12 months ago healthierkitchen

Sounds delicious! My daughter is a vegetarian so I've gotten away from making dinners like this, but I'm thinking I could glaze her some tofu with same ingredients!

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I think it would be fantastic on tofu, thank you so much.

Photo_squirrel

12 months ago LE BEC FIN

good thinking, hk!

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12 months ago foxeslovelemons

yum yum yum yum yum yum yum yum yum yum yum yum.
I could go on all day. This looks like something I would get from this awesome food truck in my area. And I mean that in the nicest way possible :) Great recipe.

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I am a lover of food trucks and I take that as a GREAT compliment. Thank you again.

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12 months ago LE BEC FIN

p.s. i'm going to put some minced poached dried shiitake mushrooms in that pork mix!

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I love the idea of minced mushrooms thats brilliant, thank you.

Photo_squirrel

12 months ago LE BEC FIN

love the crunch and the acid! Can find both 'pickling cukes' and 'Persian cukes' in our Boston area markets.
p.s. I don't know why but I detest hoisin sauce. What do you think- just leave it out, or sub teriyaki sauce or...?thx and i'm psyched to try this! I also think this has at least CP in its DNA.

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, sub teriyaki for the hoisin it will be just as good. Teriyaki is on the sweet side like hoisin, maybe a teriyaki glaze would work just as well.

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12 months ago boulangere

Cynthia is a trusted source on Bread/Baking.

What, my dear are Kirby cucumbers? I'm a California transplant living in Montana, and I've never heard of them. On another note, you should seriously be suggesting that cooks sip your glamorous glaze from a champagne flute!

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Kirby are the small cucumbers that are typically used for pickling. Maybe they have another name where you are from. Thank you so much, LOL, sip the glaze in a flute!! You are too kind.

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12 months ago boulangere

Cynthia is a trusted source on Bread/Baking.

Note to self. I've got my finger on the Test This Recipe button when these come up.

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

:o)