These pork burgers are inspired by bahn mi, with similar flavors. I topped the burgers with a crisp cucumber, scallion and carrot slaw. The sauce is a little sweet and salty and is used both in the burgers and as a glaze. The slaw goes perfectly with the burger, it’s dressed with rice vinegar, sesame oil, lime zest and some sriracha to give it a kick.
Makes 4-6 depending on size
2 kirby cucumbers julienned
1 medium carrot julienned
2 scallion chopped the light and dark parts
3 tbs rice wine vinegar
1 tbs sesame oil
zest of half a lime
1/2 tsp sugar
splash of sriracha or your favorite hot sauce
Place the prepared vegetables in a bowl, whisk all the ingredients together for the dressing and pour over the vegetables, toss to combine, cover and refrigerate until ready to use.
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
2 tablespoons mirin
2 tablespoons sesame oil
Whisk all ingredients together and set aside.
1 lb ground pork
2 scallions chopped white and dark green parts
3 tbs of the sauce
Several turns of the pepper mill (you judge how much pepper you like)
soft buns ( I used brioche)
melted butter for the buns
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 3-4 minutes per side.
Brush the buns with the melted butter and grill, place pork burger on bun and top with the slaw. Enjoy!