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    Home » Recipes » Asian Pork Burgers with Asian Style Slaw

    Asian Pork Burgers with Asian Style Slaw

    Published: Jul 27, 2014 · Modified: Aug 11, 2021 by Linda Baker · This post may contain affiliate links

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    Asian Pork Burgers with Asian Style Slaw are a delicious twist on the standard burger. The slaw has a nice "kick" while the pork burger bursts with Asian flavors

    Asian Pork Burger with Asian Style Slaw

    Behind the scene Asian Pork Burgers with Asian Style Slaw

    Into my inbox, it comes. A recipe for Asian-Style Pork Burgers from Food & Wine magazine.

    It looks like a pretty good place to start for dinner.

    Of course, there is always room for improvement. And to make things a little easier.

    I like the general ingredients; they remind me of my recipe for Ginger Pork Meatballs on Soba Noodles with Peanut Sauce; ground pork, green onion, ginger, and garlic. A good base. The original recipe calls for 1 ½ pounds of ground pork, but I decide to "lighten it up" a bit and use 1 pound of ground pork and half a pound of LEAN ground turkey breast. In the end, your mouth can't tell, but your waist will. I also decided to add some minced jalapeño to give it a bit more kick.

    The slaw in the original recipe is your standard refrigerated bagged coleslaw mix with some rice vinegar and soy sauce mixed in. Then the recipe says to serve with mayo and sriracha. So why not mix the mayo and sriracha in with the slaw? Why not indeed? I do, and it's perfect. Everything is in one place. I also added some chopped cilantro, but I like cilantro, so you don't have to if you don't want to.

    This burger turned out tasty, tender and juicy. The slaw added a nice crunch and it went perfectly with an Alsace style off-dry Riesling. A quick refreshing side of some fresh sliced pears and red grapes; and dinner was complete and on the table in less than 30 minutes. Asian Pork Burgers with Asian Style Slaw - Perfect for a hot summer night!

    LindySez: Of course, if you have a problem with salt, you can omit, and or reduce the amount of soy sauce you use, or use a gluten-free Tamari , the Japanese alternative to Chinese soy which is slightly less salty. This burger is also wonderful without the bun if you are into eating your burgers without buns which would take this puppy down to only 221 calories and make it gluten-free. The pickled red onions, optional. But good!

    This is how we roll...

    Asian Pork Burger with Asian Style Slaw
    Asian Pork Burger with Asian Style Slaw

    Asian Pork Burgers with Asian Style Slaw

    LindySez
    This Asian Pork Burger with Asian Style Slaw is a perfect change up from the standard BBQ burger topped with a flavorful patty and a crunchy spicy slaw.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Pork, Sandwiches
    Cuisine Asian
    Servings 4 servings
    Calories 344 kcal

    Ingredients
      

    • For the Burgers
    • 1 pound ground pork
    • ½ pound lean ground turkey look for ground breast meat
    • 2 - 3 tablespoons chopped green onion
    • 1 jalapeño minced (about 1 tablespoon)
    • 1 tablespoon grated fresh ginger I suppose you could use ground ginger, probably a teaspoon would do
    • 1 large clove of garlic minced or pressed
    • 1 teaspoon sesame seed oil keep this in the refrigerator so it doesn't go rancid
    • 1 teaspoon reduced-sodium soy sauce or Tamari
    • Salt and freshly ground pepper
    • For the Slaw
    • 2 cups bagged coleslaw mix get the kind with two different cabbages and carrots
    • 2 teaspoon chopped cilantro
    • 2 tablespoons reduced-fat mayonnaise
    • 2 teaspoons rice vinegar
    • 1 teaspoon reduced-sodium soy sauce or Tamari
    • 1 teaspoon sriracha
    • ½ teaspoon sesame seed oil
    • 4 sesame seed topped hamburger buns or rolls

    Instructions
     

    • Prepare the burgers: In a large bowl, mix together the pork, turkey, onion, jalapeño, ginger, garlic, sesame seed oil and soy sauce; mix well. Form into 4 patties, about ¾ inch thick. Season lightly with salt, and freshly ground pepper.
    • Prepare the grill or a grill pan to high; grill the burgers, turning once, until cooked through, about 8 minutes. 
    • Lightly toast the buns on the grill or under the broiler.
    • Prepare the SlawI: n another bowl, mix all the slaw ingredients together until well combined. Set Aside. 
    • When the burgers are cooked, place one on each bottom bun, top with the slaw, close and eat.

    Notes

    LindySez: Of course, if you have a problem with salt, you can omit, and or reduce the amount of soy sauce you use, or use a gluten-free Tamari, the Japanese alternative to Chinese soy which is slightly less salty. This burger is also wonderful without the bun if you are into eating your burgers without buns which would take this puppy down to only 221 calories and make it gluten-free. The pickled red onions, optional. But good!

    Nutrition

    Serving: 1gSodium: 773mgFiber: 2gCholesterol: 79mgCalories: 344kcalPolyunsaturated Fat: 6gSaturated Fat: 3gFat: 11gProtein: 29gCarbohydrates: 31g
    Keyword Asian style burger, burger with spicy slaw, pork burger, spicy slaw
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Love to Cook

      August 21, 2014 at 9:03 am

      These burgers are so good, and easy to make. I love them. And great photos too!

      Reply
      • LindySez

        August 21, 2014 at 9:13 am

        Thanks for stopping by. Glad you enjoyed and also glad you like my photos.

        Reply
    2. Cher

      August 08, 2014 at 5:33 am

      Great recipe! I really like the Asian twist and I think it sounds really good!

      Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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