I've decided to start my burger experiments once again. This went beyond my expectations. Dinner guests gave their approval as well.
Burgers:
2 pounds ground pork
2 pounds ground pork
2 scallions, thinly sliced
1 T. finely grated fresh ginger
1 t. Asian sesame oil
kosher salt and freshly ground pepper
1/2 t. Five Spice Powder
4 buns, split and toasted
Cole Slaw:
2 cups coleslaw mix
2 t. rice wine vinegar
1 t. soy sauce
1/2 t. sesame oil
2 T. minced water chestnuts
sprinkle of Five Spice Powder
1/2 t. grated fresh ginger
Light a grill or preheat a grill pan. In a large bowl, mix the pork and the next five ingredients. Shape the meat into four 3/4 inch thick patties.
Grill the burgers, turning once, until cooked through, about 8 minutes or so. Lightly toast the buns on the grill.
While the burgers are cooking, toss the coleslaw mix with the remaining ingredients. Season with salt and pepper.
Place the burgers on top of the buns, top with the slaw and serve.
I mixed mayo with Sriracha hot sauce and added a few slices of seedless cucumber for a little crunch in lieu of pickles!
Adapted from Food & Wine
1 t. Asian sesame oil
kosher salt and freshly ground pepper
1/2 t. Five Spice Powder
4 buns, split and toasted
Cole Slaw:
2 cups coleslaw mix
2 t. rice wine vinegar
1 t. soy sauce
1/2 t. sesame oil
2 T. minced water chestnuts
sprinkle of Five Spice Powder
1/2 t. grated fresh ginger
Light a grill or preheat a grill pan. In a large bowl, mix the pork and the next five ingredients. Shape the meat into four 3/4 inch thick patties.
Grill the burgers, turning once, until cooked through, about 8 minutes or so. Lightly toast the buns on the grill.
While the burgers are cooking, toss the coleslaw mix with the remaining ingredients. Season with salt and pepper.
Place the burgers on top of the buns, top with the slaw and serve.
I mixed mayo with Sriracha hot sauce and added a few slices of seedless cucumber for a little crunch in lieu of pickles!
Adapted from Food & Wine
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