Oriental Sesame Burger Recipes

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ASIAN STYLE PORK BURGERS



Asian Style Pork Burgers image

Super-flavorful and easy-to-make, these pork burgers are flavored with fresh ginger, garlic, and sesame oil, with a touch of spicy in the mix! So delicious! Top with some creamy, spicy slaw and bread-and-butter pickles, and you're in for a treat! Inspired by and adapted from an Epicurious recipe, to which I added fresh ginger and Hoisin, both of which amp up the flavor.

Provided by Laura

Categories     Burgers

Number Of Ingredients 19

1/2 c (120ml) Mayo (I like Kewpie or Hellman's Brand)
1 T (15ml) Rice Vinegar (Seasoned preferred)
1 T (15ml) Sriracha Sauce
2 t (8g) Granulated Sugar
1 t Kosher Salt
4 c (fill a 1 qt or 1 liter bowl) Slaw Mix or Thin-sliced cabbage
1 carrot, peeled and shredded or grated
4 Green Onions, white and light green only) thin-sliced
1/2 tsp Kosher Salt
1 lb Ground Pork
1 clove Garlic, minced
2 tsp minced, fresh Ginger, from 1″ knob
1 tsp (5ml) Sriracha Sauce
1 tsp (5 ml) Toasted Sesame Oil
1 tsp (5ml) Hoisin Sauce
1/2 tsp (3ml) Fish Sauce
1/4 c (small handful) chopped Cilantro leaves
1/2 tsp Kosher Salt
4 Burger Buns (I recommend Brioche-style buns, but you can substitute others)

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.

Nutrition Facts : ServingSize 1 Burger, with sauce, slaw and bun, Calories 607 calories, Sugar 11 g, Sodium 1241.4 mg, Fat 41.1 g, SaturatedFat 10.5 g, TransFat 0.1 g, Carbohydrate 31.3 g, Fiber 3.9 g, Protein 27.6 g, Cholesterol 91.5 mg

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW



Sesame Pork Burgers with Sweet and Spicy Slaw image

These Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.

Provided by Tara O'Brady

Categories     Hamburger     Mayonnaise     Vinegar     Sauce     Cabbage     Green Onion/Scallion     Pork     Garlic     Sesame Oil     Cilantro     Muffin     Pickles     Carrot     Kid-Friendly     Small Plates     Dinner

Yield 4 servings

Number Of Ingredients 20

For the Dressing and Slaw:
1/2 cup mayonnaise
1 Tbsp. rice or white vinegar
1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
2 tsp. sugar
1 1/2 tsp. kosher salt, divided
4 cups shredded cabbage
4 scallions, thinly sliced
For the Burgers:
1 lb. ground pork
1 garlic clove, finely grated
1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
1 tsp. toasted sesame oil
1/2 tsp. fish sauce
1/4 cup cilantro leaves, finely chopped, plus more for serving
1/2 tsp. kosher salt, plus more
1 Tbsp. extra-virgin olive oil
4 English muffins, toasted
Freshly ground black pepper
Bread-and-butter pickles or quick-pickled carrots (for serving; optional)

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.

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