Sesame Pork Burgers with Sweet and Spicy Slaw
Juicy Asian-inspired pork burgers served on English muffins with a crunchy cabbage slaw. The burgers are flavored with sesame oil, fish sauce, and cilantro, topped with a creamy spicy mayo-based slaw for the perfect balance of textures and flavors.
Ingredients
- •½ cup mayonnaise
- •1 Tbsp rice vinegar
- •1 Tbsp Sriracha
- •2 tsp sugar
- •1½ tsp kosher salt
- •4 cups shredded cabbage
- •4 whole scallions
- •1 lb ground pork
- •1 clove garlic
- •1 tsp Sriracha
- •1 tsp toasted sesame oil
- •½ tsp fish sauce
- •¼ cup cilantro leaves
- •½ tsp kosher salt
- •1 Tbsp extra-virgin olive oil
- •4 whole English muffins
- •to taste black pepper
- •to taste pickles
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
5 min
- 3.
Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
- 4.
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.
5 min
- 5.
Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
5 min
- 6.
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.
8 min
- 7.
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.
5 min
- 8.
Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.
