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Asian Style Pork Burgers

Featured Blog photo shows closeup of ginger pork burger topped with slaw, pickles and sweet and spicy dressing on bun. Sits on plate with extra slaw and crispy fries

Super-flavorful and easy-to-make, these pork burgers are flavored with fresh ginger, garlic, and sesame oil, with a touch of spicy in the mix! So delicious!

Top with some creamy, spicy slaw and bread-and-butter pickles, and you’re in for a treat!

Inspired by and adapted from an Epicurious recipe, to which I added fresh ginger and Hoisin, both of which amp up the flavor.

  • Author: Laura
  • Prep Time: 45 min
  • Cook Time: 8 min
  • Total Time: 45-55 min
  • Yield: 4 servings 1x
  • Category: Burgers
  • Method: Stove top
  • Cuisine: International

Ingredients

Scale

For the Dressing:

  • 1/2 c (120ml) Mayo (I like Kewpie or Hellman’s Brand)
  • 1 T (15ml) Rice Vinegar (Seasoned preferred)
  • 1 T (15ml) Sriracha Sauce
  • 2 t (8g) Granulated Sugar
  • 1 t Kosher Salt

For the Slaw:

  • 4 c (fill a 1 qt or 1 liter bowl) Slaw Mix or Thin-sliced cabbage
  • 1 carrot, peeled and shredded or grated
  • 4 Green Onions, white and light green only) thin-sliced 
  • 1/2 tsp Kosher Salt

For the Burgers:

  • 1 lb Ground Pork
  • 1 clove Garlic, minced
  • 2 tsp minced, fresh Ginger, from 1″ knob
  • 1 tsp (5ml) Sriracha Sauce
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp (5ml) Hoisin Sauce
  • 1/2 tsp (3ml) Fish Sauce
  • 1/4 c (small handful) chopped Cilantro leaves
  • 1/2 tsp Kosher Salt
  • 4 Burger Buns (I recommend Brioche-style buns, but you can substitute others)

 

Instructions

Make the Dressing

  1. Mix all the ingredients together. I like to do this in a glass measuring cup, because it’s easy to measure the mayo, then just spoon all the other ingredients in and stir. It’s then easy to scoop out what you’ll need for the slaw, leaving enough for your sandwiches.
  2. Set aside.

Make the Slaw:

  1. If you’re not using pre-packaged “slaw mix”: Use a mandolin, sharp knife, or food processor to thin-slice the cabbage. Place it in a bowl, and add grated carrot, and sliced green onion.
  2. Using the dressing you made, top the cabbage mixture with all but 1/4 cup (60ml) of the dressing, which you need to reserve as a sandwich spread. Stir it in with the veggies, then sprinkle the 1/2 tsp salt and stir again. Refrigerate for up to 8 hours.

Make the Burgers:

  1. In a large bowl, place the ground pork. Add the minced garlic, minced fresh ginger, Sriracha sauce, Sesame oil, hoisin sauce, Fish sauce, cilantro leaves and salt. Using your hands (or a wooden spoon if you prefer), gently combine all the ingredients together. 
  2. Form 4 roughly equal sized patties. I like to do this by forming 4 “balls” of meat, then pressing down on each portion. You want to make sure the burgers are kind of firmly together, so they don’t fall apart while cooking. 
  3. Heat a heavy skillet (Cast-iron prefered) over Medium to Medium-High heat until hot, and drizzle about 1 tsp vegetable or olive oil. Set the heat at Medium, and cook the patties 6-8 minutes until done. Internal temp should be 160F.
  4. Slather buns with remaining sauce. Add the pork patties and top with slaw and sweet pickles if you like.

 

Nutrition

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