Asian Burger

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The flavors of Asia in a pork and slaw burger.

Servings:

Calories: 321kcal

Author: Patty

Ingredients

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

Instructions

Mise en Place

Set up a veggie workstation (chef knife, discard bowl, damp towel, planer, measuring spoons and cups)
Wash the scallions, cabbages, cilantro.
Thinly chop the scallions (white and green prts) and place in the meat bowl.
Chop the cilantro, and grate or chop the cabbages, and place in the coleslaw bowl.

Meat

Place the ground pork into the bowl with the sliced scallions.
Using a planer add grated ginger, and minced garlic.
Add 1/2t each salt and ground lemon pepper and 1T psyllium husk (for fiber).
Then add sesame oil, mix well, and let stand to marinate, while you make the slaw.

Asian Slaw

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

Cook

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

Sandwich

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

Notes

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.

Nutrition