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

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 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.

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.

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.

THAI PORK TACOS

Steps:

• For the pork: Preheat the oven to 300 degrees F. Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat.
• For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.
• For the pico de gallo: Mix the tomatoes, jalapenos and onions together.
• Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro.

THAI-STYLE PORK

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.