Asian Inspired Pork Burgers

by sdebrango

Sdebrango brings Asian flavors together simply and deliciously with this banh mi-inspired pork burger. The soy-based sauce is mixed into the meat and used as a glaze during cooking to double down on flavor. Mirin, a Japanese cooking wine, adds a sweet softness to the glaze. The cucumber-carrot slaw is crunchy, light, and slightly spicy thanks to the zing of Sriracha. A buttery bun caps off the preparation.

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

The sauce/glaze and burgers:

2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
2 tablespoons mirin
2 tablespoons sesame oil
Making the burgers
1 pound ground pork
2 scallions chopped white and dark green parts
3 tablespoons sauce
several good turns of pepper mill
melted butter for buns
soft buns

Make the sauce whisk all the ingredients together and set aside.

Mix pork, scallions, pepper and sauce together. I did not add additional salt because the sauce is salty from the soy sauce. Heat grill or grill pan on stovetop. Shape patties and refrigerate for 30 minutes. Grill the meat placing the patty on grill, brush with sauce and grill to desired doneness. I found it took about 3-4 minutes per side

Slaw:

2 Kirby cucumbers julienned
1 medium size carrot julienned
2 scallion chopped light and dark part
Dressing
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
zest of half a lime
1/2 teaspoon sugar
1 splash sriracha

Julienne the cucumber and carrots, place in bowl and add the chopped scallion. Make the dressing, whisk to combine and pour on the vegetables. Toss to combine.

Heat grill pan, brush buns with melted butter and grill until lightly browned. Put the burger on the warm bun, top with slaw and enjoy.