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Asian Pork Burgers. Yum.

July 19, 2012

Yes, I know the last two posts have similar titles. It was intentional. Not that funny, but intentional. Moving on.

Ground pork is a terrific alternative to beef when you’re in the mood for a burger. They are pretty lean, though not as much as ground turkey, so the meat doesn’t need as much help as turkey to keep it seasoned and flavorful, but it does need some attention. Going for an Asian flare, we kept it simple but tasty by mixing the meat with scallions, grated ginger (yummy), garlic, salt and pepper, and sesame oil, which kept the burgers nice and moist. The savory burger topped with smoky grilled onions and capped by a Sriracha mayo created an intense and aromatic flavor combination that was fantastic. We used boring hamburger buns – the dish would be even better with a nice onion roll or Kaiser roll. We served this with a cucumber salad for a complete and healthy meal. Enjoy!

Asian Pork Burgers

(serves 4)

1 1/2 pounds ground pork
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
2 large garlic cloves, minced
1 teaspoon Asian sesame oil
Kosher salt and freshly ground pepper

8 thick onion slices

4 buns, lightly toasted

2 tbsp. mayo

1/2 tbsp. Sriracha or other spicy Asian chili sauce

Heat a grill on medium. In a large bowl, mix the pork with the scallions, ginger, garlic, sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties. Lightly oil the onion slices. Grill the burgers and onions, turning once, until cooked through, about 8 minutes (the onions may take less time). Spread 1/2 tbsp. of the chili mayo on the top half of each bun. Place the burger on the bottom half, top with onions, close with top bun. Eat!

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