Green Onion/Scallion

Asian Inspired Pork Burgers

by:
April 20, 2013
0 Ratings
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)
Ingredients
  • 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
In This Recipe
Directions
  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

See what other Food52ers are saying.

  • TheWimpyVegetarian
    TheWimpyVegetarian
  • healthierkitchen
    healthierkitchen
  • foxeslovelemons
    foxeslovelemons
  • LeBec Fin
    LeBec Fin
  • boulangere
    boulangere
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

8 Reviews

TheWimpyVegetarian April 22, 2013
This looks fantastic Suzanne!!
 
healthierkitchen April 22, 2013
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!
 
LeBec F. April 22, 2013
good thinking, hk!
 
foxeslovelemons April 21, 2013
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.
 
LeBec F. April 21, 2013
p.s. i'm going to put some minced poached dried shiitake mushrooms in that pork mix!
 
LeBec F. April 21, 2013
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.
 
boulangere April 20, 2013
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!
 
boulangere April 20, 2013
Note to self. I've got my finger on the Test This Recipe button when these come up.