Thai Style Pork Burgers With Red Fresno Chili And Cilantro Slaw Recipes

GRILLED PORK BURGERS WITH CREAMY THAI-INSPIRED SLAW

Steps:

• Preheat the grill to 425ºF-450ºF. A grill pan sprayed with non-stick cooking spray over medium-high heat on the stove also works.
• In a bowl, combine all burger ingredients. Use your hands to mix well until all ingredients are incorporated together. Shape burgers into 4 patties, using your thumb to make a slight indentation in the middle of each one.
• Grill burgers for 9 to 10 minutes on one side, flip, and grill for another 5-8 minutes on the other side, or until cooked to 160ºF internal temp.
• While the burgers are grilling, prepare the slaw ingredients and place in a medium bowl. In a separate bowl, whisk together all of the dressing ingredients. Pour dressing over slaw ingredients and toss together until well incorporated.
• To serve, place burgers on buns or lettuce wraps. Top each burger with a generous amount of the slaw, and serve any extra slaw on the side.

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.

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.

THAI-SPICED PORK BURGERS

Steps:

• Whisk mayonnaise and lime juice in large bowl. Season with salt and pepper. Cover; chill. Puree green onions and next 3 ingredients in processor unitl smooth. Add mushrooms; process until finely chopped. Transfer to large bowl. Mix in pork and next 3 ingredients. Divide into 6 equal patties.
• Heat oil in heavy large skillet over medium heat. Fry burgers until brown and cooked through, about five minutes per side. Spread 1 tablespoon lime mayonnaise on bottom of each bun. Place burger atp mayonnaise. Add cabbage to remaining myonnaise in bowl; toss to coat. Top burgers with cabbage mistsure, dividing equally. Place buns tops on cabbage.