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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.
Tasty, tender and juicy
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 1/2 pounds of ground pork, but I decide to “lighten it up” a bit and use 1 pound of ground pork and a 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 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!
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.
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…
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