Sriracha Ginger Pork Burger with Sweet and Sour Braised Vidalia Onions

I love ground pork burgers. Ground pork easily takes to strong flavors. I seasoned these with Sriracha sauce and ground ginger with a little salt. The perfect topping? Sweet and sour braised Vidalia onions. I added a little mayo to the bun, but some hot mustard would have been great as well.

1 1/2 pounds ground pork

1/2 t. Sriracha sauce

1/2 t. ground ginger

1/2 t. kosher salt

1 T. olive oil

In a large bowl combine ground pork, sauce, ginger and salt. Divide into patties.

Heat olive oil in a large skillet over high heat. Place burgers in skillet and lower heat to medium low. Cook, tuning as burgers brown, until internal temperature reaches 170 degrees.

While the burgers are cooking, braise the onions.

1 Vidalia (or other sweet onions) halved lengthwise and thinly sliced

1 T. olive oil

1 T. butter

1/2 t. balsamic vinegar

1/2 t. soy sauce

1/2 t. brown sugar

1/4 t. freshly ground black pepper

In a medium skillet, over medium heat, add olive oil and butter. Toss in the onions and cook, stirring frequently, until onions soften and begin to brown.

Add the remaining ingredients and stir to combine. Let onions cook until sauce is thickened.