Ginger Sesame Pork Burgers with Crunchy Slaw and Special Sauce

Fresh ginger, sesame oil, garlic and scallions are added to ground pork and make for and incredibly juicy burger. Smothered in a sweet and tangy special sauce and topped with a crunchy slaw, these are sure to be the hit of your next backyard barbecue.

 

Cut: Ground Pork
Prep Time: 40 minutes

Cook Time: 10 minutes
Number of Servings: 6

 

Ingredient:

Burger:

  • 2 lbs (1 kg) ground pork

  • 1 1/2 Tbsp (20 mL) grated fresh ginger

  • 2 green onions, thinly sliced

  • 3 garlic cloves, minced

  • 2 tsp (10 mL) sesame oil

  • 1 tsp (5 mL) salt

  • 1/2 tsp (2 mL) pepper

  • 1-2 Tbsp (15-30 mL) canola oil

  • 6 hamburger buns, sliced and toasted

Crunchy Slaw:

  • 1 Tbsp (15 mL) canola oil

  • 1 Tbsp (15 mL) fresh lime juice

  • 1 tsp (5 mL) soy sauce

  • 1 tsp (5 mL) sesame oil

  • 1/4 tsp (1 mL) salt

  • 1/4 tsp (1 mL) granulated sugar

  • 1/4 tsp (1 mL) pepper

  • 4 cups (1 L) shredded cabbage/carrot coleslaw mix

  • 1 green onion, thinly sliced

Special Sauce:

  • 3/4 cup (175 mL) mayonnaise

  • 2 Tbsp (30 mL) tomato paste

  • 1 Tbsp (15 mL) fresh lime juice

  • 1 tsp (5 mL) Sriracha

  • 1 tsp (5 mL) granulated sugar

  • 1/2 tsp (2 mL) smoked paprika

  • 1/2 tsp (2 mL) garlic powder

  • 1/4 tsp (1 mL) pepper

Directions:

  1. To make the burgers: In a large bowl, combine the pork, ginger, green onions, garlic, sesame oil, salt and pepper. Mix well. Divide the mixture into 6 equal portions and shape into patties about 1-inch thick. Place on a plate, cover with plastic and refrigerate for 30 minutes.

  2. To make the slaw: In a medium bowl, whisk together the canola oil, lime juice, soy sauce, sesame oil, salt, sugar, and pepper. Toss in the slaw mix and green onion. Mix well. Adjust seasonings as necessary.

  3. To make the special sauce: Combine all of the ingredients in a small bowl. Adjust seasonings as necessary.

  4. To cook the burgers: Preheat the grill. Lightly grease the grill with canola oil. Cook on both sides for approximately 5 minutes each, until they reach an internal temperature of 160ºF (71ºC). To cook on the stovetop: Heat a large skillet over medium-high heat. Add the canola oil. When it’s hot, add the pork patties. Cook on each side for approximately 5 minutes, or until they reach an internal temperature of 160ºF (71ºC). Remove from the grill (or pan) and transfer to a clean plate. Tent with foil and let them rest for 5 minutes.

  5. To build the burgers: Spread the bottom half of the bun with special sauce, top with the pork burger, and some slaw, and top with the other half of the bun. Devour immediately.

Nutritional Analysis:

 

YIELD:

6 servings.
 

SERVING SIZE:

1 burger.

Per Serving
Calories 610
Total Fat 35 g
Saturated Fat 6 g
Cholesterol 100 mg
Carbohydrates 36 g
Fiber 4 g
Sugars 5 g
Protein 39 g
Sodium 1090 mg
Potassium 583 mg
 

Source: Renée Kohlman

 
 
Dinner, LunchDorothy Cut: Lean Ground, Method: Grill and Broil