Grilled Pork Burgers
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
1 hr 15 mins
-
Servings
4 servings
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Calories
905 kcal
-
Course
Main Course
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Cuisine
Asian
Grilled Pork Burgers
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These easy grilled pork burgers can be made in a Big Green Egg or on a gas or charcoal grill.
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Ingredients
For the crunchy slaw
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- 2 teaspoons olive oil
- 1 teaspoon lime juice fresh
- 8 ounces cabbage bagged coleslaw mix or shredded
- 1 tablespoon scallion thinly sliced
For the homemade yum yum sauce
- 1 1/4 cups mayonnaise
- 2 tablespoons tomato paste store-bought or homemade
- 1 tablespoon rice vinegar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon granulated sugar
- 1 tablespoon (1/2 oz) butter melted, unsalted
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons water
For the grilled pork burgers
- 1 1/2 pounds ground pork
- 1 tablespoon ginger finely grated fresh
- 1 tablespoon scallion thinly sliced
- 2 teaspoons garlic minced
- 1 1/4 teaspoons sesame oil
- 1 to 2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 4 Hamburger Bun split and toasted
Instructions
Make the crunchy slaw
- In a medium-sized bowl, combine the vinegar, soy sauce, olive oil, and lime juice. Add the coleslaw and scallion and mix well. Refrigerate until ready to use.
Make the homemade yum yum sauce
- In a medium-sized bowl, whisk together the mayonnaise, tomato paste, vinegar, paprika, garlic powder, sugar, and melted butter. Season to taste with salt and pepper. Adjust to your desired consistency with water, adding 1 tablespoon at a time. Refrigerate until ready to use.
Make the grilled pork burgers
- In a large bowl, combine the pork, ginger, scallions, garlic, sesame oil, salt, and pepper, mix well. Divvy the pork mixture into four equal portions, shaping each into a 1-inch (2.5-cm) thick patty. Refrigerate patties for at least 30 minutes, or until you’re ready to cook.
- If using a Big Green Egg, set it up for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.If using a gas or charcoal grill, prepare it for direct grilling at 400°F (200°C).
- Place the patties directly on the grill and cook for 5 to 6 minutes. Flip the burgers and continue to cook until they reach an internal temperature of 160°F (71°C), 5 to 7 minutes more.
- Transfer the cooked burgers to a plate and tent them with foil to rest.
- To build each burger, layer the bottom half of each bun with the sauce, a burger patty, and crunchy slaw. Top with the other half of the bun. Devour.
Nutrition Information
Show Details
Serving
1burger
Calories
905kcal
(45%)
Carbohydrates
28g
(9%)
Protein
34g
(68%)
Fat
72g
(111%)
Saturated Fat
20g
(100%)
Monounsaturated Fat
25g
(125%)
Trans Fat
1g
(50%)
Cholesterol
146mg
(49%)
Sodium
1221mg
(51%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 905 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 905kcal | 45% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 72g | 111% |
| Saturated Fat | 20g | 100% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 1221mg | 51% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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