My Version Of Asian Pork Burger Food

ASIAN PORK BURGERS

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.

ASIAN PORK BURGERS

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.

GRILLED PORK BURGERS INDOCHINE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
• For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
• For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
• Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
• During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
• To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.

MY VERSION OF ASIAN PORK BURGER

Steps:

• Mix all the ingredients together.
• Let sit for about 15 minutes or more in the refrigerator.
• Press the mixtures into patties, how many depends on the size you want.
• Cook on the grill, stove top until they are cooked throughly.
• Serve on buns.
• Enjoy!

THAI PORK BURGER

Steps:

• Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Lightly mix 6 ounces ground pork with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side, basting with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

ASIAN PORK BURGERS

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!