Asian Style Pork Burgers w/ Slaw
I
really like to experiment with different flavors and put a spin on traditional
fare. In this case, burgers. I gotta be honest when I say, I’m a burger
freak. Like, it’s my go to. I LOVE a good burger. I’m really lucky to have a few local burger joints
around me that aren’t chains. If you are
in Delco, you know what I’m talking about – Charlie’s in Folsom. Seriously, GO THERE. Best burgers, the old fashioned way. Cheap and delicious.
Okay,
I’m getting off base. Anyway, I had
ground pork defrosted and literally had no idea what I wanted to do with
it. I looked in my pantry and saw the
Hoison sauce (which is kind of like Asian bbq sauce). Then it came to me. These awesome burgers. So quick to throw together and SO easy! You will love them!
ASIAN STYLE PORK BURGERS
w/ SLAW
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients:
FOR
SLAW:
½
large savoy cabbage, sliced thin
1
carrot, grated
4
scallions, chopped
Pinch
powdered ginger
1
TBSP mayonnaise
1
TBSP soy sauce
2
TBSP rice vinegar
FOR
BURGER:
2
TBSP vegetable oil
1
½ lb ground pork
½
tsp hot pepper seeds
1
TBSP soy sauce
½
cup Hoison sauce – put half in pork mix
4
scallions, chopped
4
onion rolls, toasted
Method:
Preheat
onion to 400 degrees. Slice onion rolls
open and place on a baking sheet to toast lightly, about 4-5 minutes. Set aside.
In
a medium bowl, combine the ingredients for the slaw. Toss gently until even coated. Cover with plastic wrap and set in the
refrigerator to marinate.
In
a medium mixing bowl, combine the pork, hot pepper seeds, ¼ cup of hoison
sauce, soy sauce and scallions. Do not
overmix. Just work through until
combined. Form four equal size patties.
In
a large non-stick skillet over medium heat, put in your vegetable oil and tilt
pan to cover the entire surface with oil.
When pan is nice and hot, place your pork patties into the pan and cook
for about 6 minutes, depending on the thickness of your burger. *Remember we want to cook the pork through –
no medium rare unless you want tapeworms or some other belly parasite*
Flip
patties over and baste with the remaining hoison sauce. Pop a lid on or cover with foil and cook for
another 6 minutes.
Place
the patties on the toasted onion rolls and top generously with the slaw.
As
always, get your asses in the kitchen!!
Krissi Biasiello is a native of South Philadelphia,
Pennsylvania. Cooking since she was a little girl with her large Italian
family, she decided to leave her paralegal job and shoot for the stars on FOX’s
cooking competition show, MasterChef. She beat out 43,000 homecooks
across America and came in 4th place. Under the scrutiny
of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in
the culinary world. She now shares her recipes with all of you! Her
rustic, homestyle take on everything will win you over and will definitely “get
your asses in the kitchen”.
To contact Krissi for appearances, in-home
demonstrations, catering and more, you can find her below.
Rotund Chef - Facebook
Rotund Chef - Pinterest
Rotund Chef - Facebook
Rotund Chef - Pinterest
