Our kitchen has officially moved outside for the summer. We cannot grill enough. These pork burgers are a little time intensive on the prep end, but they are juicy and full of flavor and are well worth the effort. Super DE-lish!
These pork burgers are a perfect reward after playing a running intensive game of “bite-bite.” “Bite-bite” is a game my creative hubbie invented. It involves chasing the kids around with the grill tongs, yelling “bite-bite” as you attempt to pinch their little butts with the tongs. You can imagine the squeals of delight that accompany the game. You can also imagine that it can get quite tiresome to be chasing children around with grill tongs. Thus, it is ideally played while you cook burgers that take about 8 minutes to grill to perfection.
This recipe is adapted from one recently featured in Food & Wine by Bill Kim, but I omitted some ingredients (e.g., lemongrass) and added some others (green onions and lemon juice). I also did not have the desire to make 30 little burgers, so I halved it and fiddled with the ingredient amounts a bit. I made thicker burgers so the cooking time was extended. And I omitted the buns.
Kim serves these pork burgers with a kimchi cucumber salad (recipe included below). I thought the kimchi was good, but I probably wouldn’t make it the next time around because I don’t like my cucumbers spicy. My husband was a big fan, however. If you like spicy pickles, than make it. If you don’t, you can do without.
- 2 lbs pork
- ¾ cup chopped napa cabbage
- ¼ cup sweet chili sauce (such as Mae Ploy)
- 2 tbsp minced ginger
- 3 garlic cloves, minced
- 2 tbsp chopped cilantro
- 2 tbsp chopped sweet basil
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp lemon zest
- 2 tbsp green onion
- 1 tbsp lemon juice
- 2 lbs Kirby cucumber
- sea salt
- ¼ cup untoasted sesame oil
- ¼ cup green onion
- 2 tbsp chopped basil
- 1 tbsp ancho chili powder (or gochugaru korean red pepper powder)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp lemon zest
- Mix the pork in a large bowl with remaining ingredients.
- Form mixture into 5 inch patties that are about ½ inch thick
- Light a grill and lightly salt the patties.
- Cook until cooked through - about 8 minutes.
- Meanwhile in a colander toss the sliced cucumbers with 1 tbsp sea salt. Let stand for 20 minutes. Rinse and drain well.
- In a large bowl, combine the cucumbers with the remaining ingredients. Let sit at room temperature for 2 hours.