Grilled Asian Pork Burgers With Napa Cabbage Slaw & Hoisin Sauce
For the burgers:
1 tablespoon canola oil or peanut oil
1 garlic clove, minced
2 ounces fresh shiitake mushrooms, stemmed, caps chopped
1/2 teaspoon coarse kosher salt, divided
1 teaspoon soy sauce
½ teaspoon sesame oil
1 pound ground pork shoulder
Sesame seed hamburger buns, toasted
Heat oil in large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms. Sprinkle with 1/4 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.
Place pork in large bowl. Mix in 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon coarse salt, and then fold in mushroom mixture. Shape into patties and arrange on plastic-lined baking sheet. Refrigerate for 30 minutes.
Meanwhile light grill to medium high heat, using a small section of the grill as a cool safety zone for flare ups.
Grill patties until a nice crust develops on the outside of the patty and the center registers 170 degrees.
1 garlic clove, minced
2 ounces fresh shiitake mushrooms, stemmed, caps chopped
1/2 teaspoon coarse kosher salt, divided
1 teaspoon soy sauce
½ teaspoon sesame oil
1 pound ground pork shoulder
Sesame seed hamburger buns, toasted
Heat oil in large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms. Sprinkle with 1/4 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.
Place pork in large bowl. Mix in 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon coarse salt, and then fold in mushroom mixture. Shape into patties and arrange on plastic-lined baking sheet. Refrigerate for 30 minutes.
Meanwhile light grill to medium high heat, using a small section of the grill as a cool safety zone for flare ups.
Grill patties until a nice crust develops on the outside of the patty and the center registers 170 degrees.
For the slaw:
1 (3-inch) piece ginger, grated fine
3 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
2 teaspoons hot chili sauce
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 Serrano chili, minced fine
1 large carrot, grated
3 green onions, sliced thinly on the bias
2 tablespoons chopped cilantro
1/2 teaspoon ground black pepper
2 tablespoons crushed peanuts (optional)
In a small bowl, or food processor combine ginger, vinegar, honey soy sauce, lime juice, oil, and honey. In a large bowl, combine all other ingredients and then toss with dressing.
3 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
2 teaspoons hot chili sauce
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 Serrano chili, minced fine
1 large carrot, grated
3 green onions, sliced thinly on the bias
2 tablespoons chopped cilantro
1/2 teaspoon ground black pepper
2 tablespoons crushed peanuts (optional)
In a small bowl, or food processor combine ginger, vinegar, honey soy sauce, lime juice, oil, and honey. In a large bowl, combine all other ingredients and then toss with dressing.
For the sauce:
3 tbsp black bean sauce
1 tablespoon hot chili sauce
2 1/2 tablespoons honey
2 teaspoons soy sauce
2 teaspoons ketchup
Stir together the ingredients until thoroughly combined. Store it in the refrigerator in a container with a tight fitting lid. This will make 1/3 of a cup. Note: This recipe may be doubled to make extra sauce.
To assemble the burger:
Place a patty on the bottom of the toasted sesame seed bun, top with slaw and serve with hoisin sauce on the side.
Just in time for summer: Among his vast experience, Chef Sean's expertise is at the grill. To request Chef Sean as your next culinary master, please contact Alter Ego Concierge at info@alteregoconcierge.com or call 312.802.2337.
The only thing that would make this more amazing is if it had a scratch 'n sniff! I'm hosting a couple's shower for my best friend in August and will be in contact to hire Chef Sean! Can't wait to see (and eat!) the rest of the menu!
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