ASIAN PORK BURGER
I am a big fan of American classics like burgers and pizza, but sometimes you need to push things a little bit and try to come up with something that is a bit different. My wife and I both love Asian food and we love burgers, so one day I got inspired to whip up this recipe. They turned out amazing the first time; you just have to try these. They are so flavorful you can eat them without a bun. I would recommend putting some extra teriyaki sauce on them.
Provided by Norm Walker
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Mix the ground pork, apple, onion, bell pepper, teriyaki sauce, apple cider, ground ginger, bread crumbs, black pepper, and soy sauce together in a mixing bowl until evenly combined; shape into 8 patties. Chill the patties in the freezer for 30 minutes so they are not soft when placed on the grill.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook the burgers on the preheated grill until firm, hot, and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 284.1 calories, Carbohydrate 10.5 g, Cholesterol 73.6 mg, Fat 16.7 g, Fiber 1 g, Protein 21.8 g, SaturatedFat 6.1 g, Sodium 490.5 mg, Sugar 4.5 g
ASIAN PORK BURGERS
My home state of Iowa is a leader in pork production. This recipe is a truly delicious and nutritious way to use ground pork.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first nine ingredients. Crumble pork over mixture and mix well. Shape into eight patties. Cover and refrigerate for 1 hour. , Meanwhile, in a saucepan, combine the pineapple, ketchup, vinegar, marmalade and mustard. Cook and stir for 5 minutes or until marmalade is melted. Remove from the heat; set aside., Grill patties, covered, over medium heat for 4-5 minutes on each side until a thermometer reads 160°. Spoon 1 tablespoon of sauce onto each burger during the last 2 minutes of grilling. Serve on buns with remaining sauce.
Nutrition Facts :
ASIAN PORK BURGERS
Asian Pork Burgers - An Asian spin on a classic American meal! Ground pork burger patties topped with a delicious Asian slaw! Asian pork burgers are perfect for summer grilling!
Provided by madi
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine pork, green onions, garlic, ginger, and sesame oil. Mix together until well combined. Divide into four equal portions and shape into patties.
- Mix together ingredients for the slaw and set aside.
- Place burgers either on a grill or a grill pan on the stovetop over medium heat. Cook for 6-7 minutes before flipping and cooking an additional 6-7 minutes. Both sides of the burger should have browned and cooked through.
- To assemble, place each burger in a bun and top with asian slaw. Serve immediately.
Nutrition Facts : Calories 834 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 169 milligrams cholesterol, Fat 52 grams fat, Fiber 3 grams fiber, Protein 49 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 668 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
SESAME PORK BURGERS WITH SWEET AND SPICY SLAW
These Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.
Provided by Tara O'Brady
Categories Hamburger Mayonnaise Vinegar Sauce Cabbage Green Onion/Scallion Pork Garlic Sesame Oil Cilantro Muffin Pickles Carrot Kid-Friendly Small Plates Dinner
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the Slaw:
- Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
- Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
- Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
- Make the Burgers:
- Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
- Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
- Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
- Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
- Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.
THAI PORK PATTIES WITH SWEET CHILLI & NOODLES
A healthy and authentic Asian dish that's far better than a takeaway - and ready in less time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
- Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.
Nutrition Facts : Calories 446 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 1.72 milligram of sodium
ASIAN PORK PATTIES
While on the road, my husband can't find a lot of good Chinese restaurants. So, when he's home, I offer him a variety of Asian dishes, including this one.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties. , In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice.
Nutrition Facts : Calories 455 calories, Fat 19g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 669mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 2g fiber), Protein 26g protein.
HOISIN BARBECUE PORK BURGERS WITH SLAW
Transform ground pork into big-flavored burgers brushed with a Hoisin barbecue sauce and piled high with quick-fix slaw.
Provided by Kelly Senyei
Time 12m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the lime juice, fish sauce, sesame oil, salt, sugar and vegetable oil. Add the cabbage and scallions to the bowl and toss thoroughly until well coated. Cover and refrigerate a minimum of 2 hours.
Nutrition Facts : Calories 259 kcal, Carbohydrate 44 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Sodium 956 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
ASIAN PORK PATTIES
This recipe - by Rodney Dunn - is from the March 2001 issue of the 'Australian Good Taste' magazine. I have made these patties - served as a first course - with the chillis for guests who like hot and spicy food (and they've loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz.
Provided by bluemoon downunder
Categories Pork
Time 27m
Yield 12 Asian Pork Patties, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the ground pork/pork mince, carrot, beans, onion, coriander and 1 tablespoon of the fish sauce and optional egg (if using) in a bowl; use your hands to mix until all the ingredients are well-combined; divide the mixture into 12 portions and use your hands to shape each into 2cm-thick/3/4", round 5cm/2" patties.
- Heat the oil in a large pan, preferably non-stick, over a medium-high heat; add half the patties and cook for 3 minutes on each side or until they are golden-brown; transfer the cooked patties to a plate, cover loosely with foil and set aside; repeat with the remaining patties.
- Meanwhile, place the chilli, lime juice, sugar, extra oil and the remaining fish sauce in a small bowl; stir to combine and set aside.
- Place lettuce leaves on the serving plates; top with the patties and drizzle with a little of the lime mixture; serve with the remaining lime mixture.
ASIAN PORK BURGERS
Make and share this Asian Pork Burgers recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mince, garlic, onion, pepper, egg, sauce and breadcrumbs in a bowl.
- Chopping the vegetables finely is easier in a food processor if you have one.
- Mix together well (use your hands).
- Divide mixture into 4 patties.
- Cook on a heated, oiled grill plate until browned on both sides and cooked through.
- Serve with cut and toasted buns and your choice of toppings, or just with salad!
Nutrition Facts : Calories 529.8, Fat 30.4, SaturatedFat 10.9, Cholesterol 142.9, Sodium 394.1, Carbohydrate 33.2, Fiber 2.1, Sugar 4.6, Protein 29
More about "asian pork patties food"
GINGER-SESAME PORK BURGERS WITH SLAW | FOOD & WINE
From foodandwine.com
4/5 Category BurgersServings 4Total Time 25 mins
- Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
- Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
- Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
STICKY ASIAN PORK BURGERS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Chinese RecipesEstimated Reading Time 1 minServings 8-10Calories 420 per serving
- Place all the burger ingredients in a large bowl and mix well. Season with a little salt and plenty of freshly ground black pepper. Cover and chill in the fridge for 1 hour.
- Using wet hands, shape the mixture into 10 burgers. Place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
- Defrost the burgers completely in the fridge; this will take 3-4 hours. Mix the maple syrup, soy sauce and oil. Brush over the burgers. Heat a griddle pan or barbecue to hot and cook the burgers for 3-4 minutes each side or until well-browned and cooked.
- Toast the rolls. Top with chilli sauce, soured cream, lettuce, radish and cress. Add the burgers, more salad and the tops of the rolls. Serve with prawn crackers, if you like.
STEAMED PORK PATTY WITH PRESERVED ... - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (27)Total Time 30 minsCategory PorkCalories 240 per serving
- Wash the dong cai in water a couple of times to wash off excess salt. Squeeze out the water after rinsing, so the vegetable is dry. Finely chop and add to the ground pork in a mixing bowl.
- To the pork and vegetables, add the water, Shaoxing wine, light soy sauce, white pepper, sesame oil, cornstarch and sugar.
- Whip everything together rapidly with a pair of chopsticks in one direction. This process emulsifies the fat into the meat and changes the overall texture. Stop only when the meat mixture resembles a uniform sticky, smooth paste. Stir in the chopped scallions.
- Spread the meat mixture evenly in a round, shallow, and heat proof bowl with a rim (to catch the juices that come out of the pork patty).
SIMMERED PORK PATTIES AND CHINESE CABBAGE - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (5)Total Time 45 minsEstimated Reading Time 7 mins
- Halve the Chinese cabbage leaves vertically, then slice diagonally using sogi-giri method, perpendicular to the first cut, into large bite-size pieces (see the photo in the post).
- Place the tofu in a bowl and break it into small crumbs by hand. Add all the remaining Pork Patties ingredients to the bowl and mix well.
- Add the stem part of the Chinese cabbage pieces to the pan and sauté over medium high heat for 30 seconds, then add the rest of the Chinese cabbage pieces and shallots to the pan. Cook another 30 seconds.
GRILLED ASIAN PORK PATTIES WITH DIPPING SAUCE RECIPE - ATKINS
From atkins.com
Servings 6Calories 452 per servingTotal Time 35 mins
CHINESE PORK PATTIES RECIPE - DISH DITTY RECIPES
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ASIAN PORK BURGERS - THIS IS HOW I COOK
From thisishowicook.com
Reviews 5Servings 4Cuisine Asian AmericanCategory Main Course
- Combine all ingredients (except the soy sauce and oil for frying) together in a large bowl. Mix this well. I use my hands to mush everything together and make a nice soft mixture. You may not want to use your hands and that’s OK. Form into 4 patties if you want burgers, 8 for sliders.
- Heat oil over medium high. When oil is hot, add your patties. This will splatter so if you have a splatter screen you may want to use it. Fry for about 3-4 minutes per side. After you have flipped your burgers, sprinkle with a bit more soy sauce. This not only gives the burgers great color, it also adds more flavor.
- Serve in buns, slider buns or these perfect steamed buns. Top with some cilantro, shredded cabbage, sliced cucumbers, and chopped green onions. If you want a sauce, I love sweet chili sauce on these, or mix some hoisin into mayonnaise and dollop that on.
ASIAN PORK BURGERS - REAL FOOD BY DAD
From realfoodbydad.com
Reviews 1Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Heat the grill to medium high. Tightly fold a paper towel, using a long pair of tongs, dip it in oil. Brush oil-soaked paper towels over the grates.
- In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
- Place patties on the grill and cook through to 165 degrees F, about 10 minutes total. Make sure to turn the patties half way through. Lightly toast the buns. Spread Sriracha aioli on buns, place patties on top and layer with mango slaw, serve immediately.
- *Sriracha aioli ~ In a bowl mix together 1 cup mayonnaise, 2 tablespoons Sriracha, 1 tablespoon fresh lime juice, 1 garlic clove (grated), and 1/2 teaspoon kosher salt.
ASIAN PORK BURGERS WITH ASIAN STYLE SLAW - LINDYSEZ
From lindysez.com
Cuisine AsianTotal Time 20 minsCategory Main Course, Pork, SandwichesCalories 344 per serving
- Step 1Prepare the burgersIn a large bowl, mix together the pork, turkey, onion, jalapeño, ginger, garlic, sesame seed oil and soy sauce; mix well. Form into 4 patties, about 3/4 inch thick. Season lightly with salt, and freshly ground pepper.
- Step 2Prepare the grill or a grill pan to high; grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill or under the broiler.
- Step 3Prepare the SlawIn another bowl, mix all the slaw ingredients together until well combined. Set Aside. When the burgers are cooked, place one on each bottom bun, top with the slaw, close and eat.
ASIAN STYLE GINGER PORK BURGERS - HUMMINGBIRD THYME
From hummingbirdthyme.com
Reviews 7Category BurgersCuisine InternationalTotal Time 456134 hrs 36 mins
- Mix all the ingredients together. I like to do this in a glass measuring cup, because it’s easy to measure the mayo, then just spoon all the other ingredients in and stir. It’s then easy to scoop out what you’ll need for the slaw, leaving enough for your sandwiches.
- If you’re not using pre-packaged “slaw mix”: Use a mandolin, sharp knife, or food processor to thin-slice the cabbage. Place it in a bowl, and add grated carrot, and sliced green onion.
- In a large bowl, place the ground pork. Add the minced garlic, minced fresh ginger, Sriracha sauce, Sesame oil, hoisin sauce, Fish sauce, cilantro leaves and salt. Using your hands (or a wooden spoon if you prefer), gently combine all the ingredients together.
CHINESE PORK PATTIES WITH NOODLES | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (23)Category MainCuisine ChineseTotal Time 35 mins
- Finely chop half the water chestnuts; put them in a bowl with the mince, diced spring onions, ginger and Chinese 5 spice. Season; combine with your fingers. Divide into 12 portions; form each into a patty.
- Heat 1 teaspoon of oil in a nonstick frying pan over a medium heat. Add half the patties, cook for 4 minutes on each side or until cooked through. Remove, cover and keep warm while you cook the rest in another teaspoon of oil.
- Meanwhile, heat 1 teaspoon oil in a wok. Add the mushrooms; fry for a few minutes. Add the pak choi, sliced spring onions and chilli and stir-fry over a high heat for 4-5 minutes.
- Add the noodles and the rest of the water chestnuts, sliced horizontally; toss for 1-2 minutes. Stir in the sauces; toss. Divide between 4 plates and top with the pork patties.
CHAR SIU (CHINESE BBQ PORK) BURGER - WOK & SKILLET
From wokandskillet.com
Cuisine ChineseTotal Time 45 minsCategory PorkCalories 654 per serving
- Add honey, soy sauce, Shaoxing wine, brown sugar, cornstarch, Chinese five spice powder, salt, minced garlic and minced cilantro to ground pork. Mix well and allow to marinate for 15 minutes.
- Heat cooking oil over medium heat in a cast iron skillet. Sear burger patties for 2 - 3 minutes, then flip them over and sear for another 2 -3 minutes (see notes). Remove the burger patties from the skillet and set them aside.
- In a small saucepan, prepare the sauce by combining honey, soy sauce, dark soy sauce, brown sugar and Chinese five spice powder. Place the saucepan over medium heat.
ASIAN SHRIMP AND PORK PATTIES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (2)Calories 475 per servingServings 4-8
- Shrimp ... If the shrimp are frozen, make sure to drain in a colander, so they are not setting in water as they thaw; and, it is important to thaw in the refrigerator, not on the counter. Then, add the shrimp to a food processor and pulse until you get a coarse grind (similar to the consistency of the pork).
- Base ... Add the egg, soy sauce, sesame and vegetable oil, garlic, ginger, pepper, and corn starch to a large bowl and mix to combine. Then add the shrimp, scallions, and carrots and mix well. Finally, add in the pork and gently mix, trying not to over mix. Over mixing can cause the patties to be tough. Cover and refrigerate 30 minutes.
- Patties ... I prefer to make these as mini patties for sliders; but, if you are counting carbs ... serve over a bed of greens with a light vinaigrette. And, these make fantastic meatball appetizers for parties or potlucks. Form your patties or meatballs, press some of the sesame seeds on 1 side of the patty, or the top of the meatball; then, place on a baking sheet lined with parchment paper or foil and refrigerate another 30 minutes to firm up. You can make these ahead of time, but with the seafood, I suggest cooking them the same day.
- Cook ... I prefer to use a grill pan if I made patties, and a saute pan if I made meatballs. Brush or spray a grill pan with oil and bring to medium high heat. Add the patties (sesame seed side down) and cook 2-3 minutes on the first side; flip, then cook another 3-4 minutes on the second side. The cooking time will vary depending on how big the patties are. If making meatballs; add the oil to a saute pan (non- stick is preferred) and bring to medium high heat. Add the meatballs, once again, sesame seed side down first. Cook until golden brown, flip and cook until brown on all sides, about 5-8 minutes. Again, this is based on walnut sized meatballs.
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