Ginger Pork Burgers Recipes

GINGER PORK BURGERS

Steps:

• Preheat oven to 400°F, with one oven rack situated in the middle of the oven, and one near the top. Spray an oven-safe wire rack with cooking spray and place it over a rimmed baking sheet.
• Add ground pork, onion, garlic, ginger, dill, salt, and pepper to a bowl and mix with a spoon or with your hands until evenly combined.
• Form the mixture into four evenly-sized burger patties about 1 1/4"-thick, and place evenly-spaced on the wire rack.
• Bake for 23-25 minutes, or until the center of the thickest part reaches 160°F. While the burgers are cooking, stir together the chili garlic sauce ingredients in a small bowl.
• Remove burgers from the oven and set it to broil, at 500°F.
• Place them back in the oven and broil for 1-2 minutes, or until the burgers are golden-brown on the exterior.
• Serve with sliced red cabbage on hamburger buns, along with creamy chili garlic sauce.

PERFECT PORK BURGER

Steps:

• Preheat the oven to 350 degrees F.
• Heat the sesame oil in a large skillet. Add the scallions, garlic and ginger and saute until translucent. Add the sambal and cook, mixing constantly, for 30 seconds. Deglaze the pan with the soy sauce. Add the cilantro, basil, 2 tablespoons salt and 3 tablespoons pepper; remove from the heat.
• Place the pork in a large bowl. Add the cooked mixture to the pork and mix well. Form into twenty-five 7-ounce patties. Place the patties on 2 baking sheets. Add 1 1/2 quarts of water to each baking sheet. Cover each baking sheet with a second baking sheet. Bake to medium rare, approximately 10 minutes. Refrigerate until cool, then store in a pan lined with paper towels.
• When ready to serve, oil a hot flattop grill and sear the patties until caramelized on both sides and a thermometer inserted in the center reads 160 degrees F, about 30 seconds per side.
• Toast the buns on the flat top. Spread 1 tablespoon of Bangin' Sauce on each side of the buns. Place 1/4 cup of Kimchi on the bottom buns. Add the grilled patties, then top each with 4 shishito peppers and an egg.
• Combine the hoisin and sweet chili sauce in a small saucepan and bring to a boil. Remove from the heat; strain. Whisk in the lemon juice, lime juice and orange juice.
• Combine the hoisin-juice mixture with the mayonnaise and sriracha in a bowl.
• Place the cabbage in a large bowl, sprinkle with 1/2 cup kosher salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature for at least 12 hours and up to 24 hours.
• Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
• Place the sambal chili paste, ginger, fish sauce, garlic, sugar and scallions in a large bowl and stir to combine. Add the cabbage and toss with your hands until the cabbage is thoroughly coated. Pack into a clean 2-quart container with a tight-fitting lid. Let sit in a cool, dark place for 24 hours. (The mixture may bubble.) Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours. (Kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month.

ASIAN STYLE PORK BURGERS

Steps:

• 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.
• Set aside.
• 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.
• 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.
• 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.
• 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.
• 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.
• Slather buns with remaining sauce. Add the pork patties and top with slaw and sweet pickles if you like.

APPLE AND GINGER PORK BURGERS (REDUCED FAT)

Steps:

• Combine all ingredients and mix well with hands.
• Form into four equal sized patties.
• Either pan fry in a bit of oil or do as I do and brush them lightly with olive oil and do them on a Foreman grill type machine for about 8 minutes or so until fully cook through. Serve.