Sesame Pork Burgers with Sweet and Spicy Slaw
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 cup mayonnaise
- freshly ground black pepper
- 2 tsp. sugar
- 1 lb. ground pork
- 1 tbsp. extra-virgin olive oil
- 4 cups shredded cabbage
- 1 tsp. toasted sesame oil
- 1 garlic clove, finely grated
- 4 scallions, thinly sliced
- 1/2 tsp. kosher salt, plus more
- 1 tbsp. rice or white vinegar
- 1 tbsp. sriracha, hot chili paste (sambal oelek), or sweet thai chili sauce (optional)
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. sriracha, hot chili paste (sambal oelek), or sweet thai chili sauce (optional)
- 1/2 tsp. fish sauce
- 1/4 cup cilantro leaves, finely chopped, plus more for serving
- 4 english muffins, toasted
- bread-and-butter pickles or quick-pickled carrots (for serving; optional)
- Carbohydrate 34 g(11%)
- Cholesterol 93 mg(31%)
- Fat 52 g(80%)
- Fiber 5 g(20%)
- Protein 25 g(51%)
- Saturated Fat 13 g(65%)
- Sodium 693 mg(29%)
- Calories 700
PreparationMake 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.
PreparationMake 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.
