Boriqua Pork Burgers With Creamy Sofrito Ranch Slaw Rsc 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.

SOFRITO....PUERTO RICAN

Steps:

• You may have to do this in batches depending on the size of your food processor.
• Add onion to the food processor and let blend until smooth.
• Then add tomatoes and let blend until smooth.
• Then add the rest of the ingredients and let blend until smooth.
• Refridgerate promptly.
• This last for about 2 days in the fridge, freezing is highly recommended.
• The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
• *this makes a large batch*.

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.

BORIQUA PORK BURGERS WITH CREAMY SOFRITO RANCH SLAW #RSC

Steps:

• In a large bowl, combine yogurt, lemon zest, lemon juice, sofrito, ranch packet, sugar. Then add cabbage, carrots and jicama to yogurt mixture. Place bowl to the side.
• In a large bowl, combine ground pork, sofrito, egg, and bread crumbs. Separate meat and form in four patties. Sprinkle with adobo and brush with oil. Heat grill pan with medium heat and brush with oil. Cook patties for 4 min on each side. Remove patties on to plate. Toast buns om grill pan for 3 min till grill marks form. Arrange buns on plate. Place a pork pattie on each bun then scoop creamy slaw on each pattie. So Spicy and Good!