Eastern Burger

Skip the beef, go pork. These Asian-inspired patties season ground pork with the holy trinity of East Asian flavor: soy sauce for salty umami, dry sherry for fragrant depth, and fresh grated ginger root for warmth. The result is something between a burger and a giant pan-fried dumpling filling, in the best possible way.

Ground pork at 80% lean is the right ratio. Lean pork dries out fast on the grill; the 20% fat keeps the patties moist and renders down to flavor the meat as it cooks. Don’t sub leaner cuts.

Mix everything gently, just until combined. Overworking ground meat develops the proteins too much and gives you tough, dense patties. Same rule as beef burgers, more so for pork.

Grill over medium-hot coals with the lid down. Five minutes on the first side gets a solid sear with grill marks, four or five more on the flip side cooks the patties through to a safe internal 160°F (71°C). Pork should be cooked through, no pink in the center.

Serve on a soft bun with toppings that complement the Asian profile: thinly sliced cucumber, pickled carrots, sliced scallions, a drizzle of sriracha mayo, and fresh cilantro.

Pro Tips

• Use fresh ginger, not powdered; the brightness can’t be replicated dry.
• Make patties slightly larger than your buns; they shrink as they cook.
• Make a slight dimple in the center so they stay flat instead of puffing.
• Sub tamari for soy sauce to keep this gluten-free.
• Let patties rest 2 minutes off the grill before serving for juicier results.

Variations

• Add 1 minced garlic clove and 1 chopped scallion to the meat mixture.
• Stir in 1 teaspoon toasted sesame oil for nuttier depth.
• Top with a fried egg and pickled ginger for an Asian breakfast burger.