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Sesame Ginger Pork Smash Burgers with Slaw

Recipes / Sesame Ginger Pork Smash Burgers with Slaw
Prep Time 25 min Cook Time 15 min Number of servings Serves 4

Ingredients

Slaw:

  • ¼ cup / 50 mL apple cider vinegar
  • 1 Tbsp / 15 mL sesame oil
  • 2-3 tsp / 10-15 mL granulated sugar
  • 1 14-oz / 397g bag coleslaw
  • 1-2 green onions, sliced thinly on diagonal
  • Salt and ground black pepper to taste

 

Pork:

  • 1 ½ lbs / 0.75 kg lean ground pork
  • 2 large garlic cloves, minced
  • 1 Tbsp / 15 mL grated ginger root
  • 1 tsp / 5 mL sesame oil
  • 3/4 tsp / 4 mL salt
  • ½ tsp / 2 mL ground black pepper
  • 4 sesame seed hamburger buns, sliced
  • Store-bought sriracha mayo for serving
  • Cilantro leaves for serving
  • Pickled red onion for serving

Directions

For the slaw:

  1. In glass measuring cup, whisk vinegar with oil and sugar. Set aside.
  2. In medium bowl, combine 4-cups coleslaw mix and green onion.
  3. Re-whisk dressing and add to bowl. Toss to evenly coat.
  4. Season mixture with salt and pepper according to taste.
  5. Cover and chill until ready to use.

 

For the pork:

  1. In large bowl gently combine ground pork with garlic, ginger, sesame oil, salt and pepper; do not over mix.
  2. Form mixture into 8 balls. Cover and refrigerate for about 30 minutes.
  3. Remove balls of meat from refrigerator. Preheat griddle or large non-stick skillet over medium-high to high heat.
  4. Working in batches, place 2-3 balls onto hot griddle or into hot skillet. Immediately top each ball with a square piece of parchment paper. Smash balls to a ¼-inch thickness using a burger press or metal spatula.
  5. Remove and discard parchment paper. Cook patties for 2 ½ -3 minutes or just until nicely browned. Flip patties over; cook about 2 minutes more or until instant-read thermometer registers 160°
  6. Remove patties to a clean plate and keep warm. Repeat with remaining balls of meat, carefully wiping griddle or skillet clean between batches.
  7. To assemble: Spread bottom and top halves of buns with sriracha mayo. Top each bottom bun with 2 patties, desired amount of prepared coleslaw, a small mound of cilantro leaves and pickled red onion. Top with other half of bun. Serve with remaining slaw.

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