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Eastern Burger

Eastern Burger

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Submitted by pradon

Asian-inspired pork burgers with soy sauce, dry sherry, and fresh ginger root. Grilled hot for juicy, savory patties that beat plain beef burgers any night.

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

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.

Ingredients

1 453.6
POUND G PORK
80 per cent lean
1 5
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML SALT
2 30
TABLESPOONS ML SHERRY
dry
1 15
TABLESPOON ML GINGER ROOT
grated

Directions

Gently mix together ground pork and seasonings, shape into 4 burgers about ¾ inch in thickness.

Place over moderately hot coals in a kettle-style grill, low er hood and grill for 5 minutes; turn and finish grilling 4 to 5 minutes more.

Serve immediately, on hamburger buns with your favourite toppings if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 247 40% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 408mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 67g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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