Grilled Pork Burgers With Creamy Thai Inspired Slaw Recipes

THAI PORK BURGER

Steps:

• Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Lightly mix 6 ounces ground pork with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side, basting with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

THAI-STYLE PORK BURGERS WITH RED FRESNO CHILI AND CILANTRO SLAW

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Thoroughly rinse produce and pat dry. Mince garlic. Coarsely chop cilantro. Slice chiles into thin rounds, removing membrane (white spiny innards) and seeds, if averse to spice. Thinly slice green onion on a bias (angle). 2 Prepare the Slaw In a large mixing bowl, add rice vinegar, sesame oil, half of the green onions, garlic, and cilantro. Whisk together to incorporate. Add salt and pepper to taste. Add slaw mix and chiles to taste (reserving some chile slices for garnish). (Chiles can pack a punch, so if you're spice averse, go easy). Let marinate for 10 minutes before serving. 3 Mix the Burger In a large mixing bowl, combine ground pork, soy sauce, and remaining green onions. Mix well with your hands or a spatula to incorporate. With your hands, shape the mixture into two equal-sized patties. 4 Cook the Burger In a large pan, warm 2 tsp. olive oil over medium-high heat. Season both sides of burgers with a pinch of salt and pepper. Cook for 6-8 minutes on each side, or until the burgers are firm to the touch and reach an internal temperature of 160 degrees. 5 Plate the Dish Toast or warm buns in the oven, if desired. Place a bun in the middle of the plate. Top each bun with a burger. Garnish each burger with fresh chile slaw and any remaining slices of chile if desired.

GRILLED PORK BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

BARBECUED PORK BURGERS WITH SLAW

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
• Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
• Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
• Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.