Asian Burger

Asian Burger with home fries. I only had red cabbage in house so that is what I used.
Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[O] Vegan
[O] Vegetarian
[O] Pescatarian 
[x] Gluten free: choose gluten free bread
[x] Weight Maint: Do not eat buns, use low cal bread or skip bread entirely.
[x] Keto Diet: Skip the bread.
[O] Mediterranean 
[O] Lectin Avoidance: wheat
[x] Oxalate Avoidance
[x] Purine Avoidance

Asian Burger

The flavors of Asia in a pork and slaw burger.

Burger

  • 12 Oz ground pork
  • 2 scallions (thinly sliced)
  • 1 T ginger (grated with a planer)
  • 1 garlic (minced)
  • 1 Lemon grass (Finely chop the inner white ends)
  • 1 t sesame oil
  • 1 t Kosher salt and freshly ground lemon pepper (1/2t each)
  • 1 T psyllium Husk

Asian Coleslaw Mix

  • 1/2 C Green cabbage (shredded finely)
  • 1/2 C Red cabbage (shredded finely)
  • 1/3 C Cilantro (chopped)
  • 1 T rice vinegar
  • 1/2 t sesame oil
  • 1 t Tamari sauce
  • 1 T Sriracha

Sandwich

  • 2 hamburger buns

Mise en Place

  1. Set up a veggie workstation (chef knife, discard bowl, damp towel, planer, measuring spoons and cups)



  2. Wash the scallions, cabbages, cilantro.

  3. Thinly chop the scallions (white and green prts) and place in the meat bowl.

  4. Chop the cilantro, and grate or chop the cabbages, and place in the coleslaw bowl.

Meat

  1. Place the ground pork into the bowl with the sliced scallions.

  2. Using a planer add grated ginger, and minced garlic.

  3. Add 1/2t each salt and ground lemon pepper and 1T psyllium husk (for fiber).

  4. Then add sesame oil, mix well, and let stand to marinate, while you make the slaw.



Asian Slaw

  1. In the bowl with the cilantro, green cabbage and red cabbage add the rice vinegar, tamari, and sriracha sauce and the remaining 1/2 teaspoon of sesame oil.



  2. Add a pich of salt and peper, mix well and let it marinate (mixing occastionally while cooking the meat).

Cook

  1. Form the meat into patties. Grill or fry the patties while toasting the buns. Cook the meat ~4 minutes per side.



Sandwich

  1. On each toasted bun place a pattie, topped with the slaw. Serve with the sriracha bottle so people can add more if they want.

Without adding psyllium husks, this dish has a fiber of ~1g, not enough to meet daily requirements. So I just add it with the meat and it gets incorporated with no change to the taste or texture of the burger.

This is a thin burger, not the fat juicy ones, but dense with flavor.