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.
SPICY PORK BURGERS WITH GOCHUJANG SLAW
Gochujang does double duty here: it's used to flavor the pork bulgogi-inspired patties, along with plenty of garlic, and tossed with cabbage and carrots. Grilled julienned bell peppers and fresh lime juice complete the umami-packed burger topping.
Provided by Rick Martinez
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk together the gochujang paste, olive oil, vinegar, sesame seeds, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
- Add the pork, onions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin "pulling" the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of onion or pork remain and all of the gochujang mixture has been absorbed.
- Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1 inch thick.
- Toss the cabbage, carrots and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Grill the buns until toasted on both sides, about 1 minute per side. Transfer to a baking sheet. Brush the patties with oil and grill until lightly charred on both sides, about 4 minutes per side. Transfer the burgers to the buns and let sit 5 minutes.
- Meanwhile, grill the peppers until charred in spots on both sides, about 5 minutes per side. Transfer to a cutting board and slice; season with salt and pepper directly on the board.
- Liberally spread mayonnaise on the top buns. To serve, top the burgers with the tomato slices, grilled peppers, gochujang slaw, a squeeze of lime and the top buns.
BARBECUED PORK BURGERS WITH SLAW
Provided by Alexis Touchet
Categories Pork Quick & Easy Backyard BBQ Mayonnaise Carrot Summer Grill/Barbecue Cabbage Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
- Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
- Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
- Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
- Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.
SPICY PORK BULGOGI
Steps:
- Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.
- Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.
- Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.
GOCHUJANG PORK CUTLET SANDWICHES WITH PURPLE SLAW
I first came across gochujang at an amazing dumpling and bibimbap restaurant in Korea Town in New York City. I loved its smoky-spicy subtle sweetness and wanted to get my hands on it to slather it on anything. I knew pork cutlet and a crunchy, refreshing slaw would pair perfectly with this chile paste! I put a little gochujang in the cutlet coating and more in the sauce, which is really the star of the show here. I've even made sure you have some leftover so you can use it for days to come as a marinade or dressing. Feel free to swap out the pork for chicken. No matter how you enjoy it, I promise your family is going to love this recipe!
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Combine the cabbage with the onion in a large bowl. Season with salt and pepper and toss to combine. Add the lime juice and zest, olive oil, sesame oil, soy sauce, the 1 teaspoon rice vinegar and 1 teaspoon honey and toss to evenly coat. Set aside to let all the flavors infuse.
- Prepare 3 shallow bowls or pie plates. In the first bowl, whisk together the flour with 1 tablespoon salt. In the second, whisk together the egg with 1 tablespoon water and 1 tablespoon of the gochujang. In the third bowl, stir together the panko and 1/4 cup of the sesame seeds.
- Place 1 pork chop in between two sheets of plastic wrap or parchment paper and pound with a meat mallet or heavy-bottomed skillet until the pork is 1/4 inch thick. Repeat with the remaining pork chops.
- Working in an assembly line, dip the pork into the flour mixture, shaking off the excess, then into the egg mixture, and finally, coat in the breadcrumbs, pressing to make sure the pork is thoroughly coated.
- Add 1/2 inch neutral oil to a large skillet and heat over medium heat until shimmering. Fry the pork until crispy and browned, 2 to 3 minutes per side, moving the pork around to ensure it cooks evenly. Transfer to a wire rack set inside a rimmed baking sheet or paper-towel lined plate and immediately season with salt.
- Melt the butter in a small saucepan over medium heat. Add the garlic and remaining 1 tablespoon sesame seeds and cook, stirring, until fragrant, 1 to 2 minutes. Remove from the heat and set aside.
- Whisk together the 2 tablespoons honey with the remaining 1 tablespoon rice vinegar in a small heatproof bowl. Add the 1/4 cup gochujang and whisk until combined. Whisk in the butter mixture until smooth. Measure out 2 tablespoons of this sauce into another small bowl; reserve the rest for another use. Add the mayonnaise to the small bowl and stir together until smooth.
- Spread the gochujang mayo on both sides of the bread. Fill each sandwich with 1 pork cutlet and some of the purple slaw and serve immediately. Enjoy!
More about "spicy pork burgers with gochujang slaw recipes"
SPICY PORK KOREAN BURGER WITH GOCHUJANG MAYO - GIRLS …
From girlscangrill.com
4.8/5 (6)Total Time 30 minsCategory Main CourseCalories 771 per serving
CHEESY SPICED PORK BURGERS - 365 DAYS OF BAKING AND …
From 365daysofbakingandmore.com
PORK BURGERS - A CEDAR SPOON
From acedarspoon.com
BULGOGI KIMCHI BURGER - KOREAN BBQ-FLAVORED KIMCHI …
From tablefortwoblog.com
SPICY PORK BURGERS RECIPE - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
QUICK KOREAN SPICY SLAW RECIPE | FOODIECRUSH.COM
From foodiecrush.com
GINGER-SESAME PORK BURGERS WITH SLAW - FOOD & WINE
From foodandwine.com
TERIYAKI PORK BURGERS WITH SPICY SLAW RECIPE - TODAY
From today.com
4.9/5 (8)Category EntréesCuisine JapaneseTotal Time 25 mins
- In a large bowl, toss together the cabbage, cucumbers, red onions, chili crisp, mirin, honey, soy sauce, ginger and pepper. Place in the fridge for later use or store in an airtight container for up to 2 days.
- Heat a large pan over medium heat and add in the oil. Once the oil is hot, crack in the eggs and drizzle in the mirin. Cook for 2-3 minutes. Once finished cooking, remove from the pan and onto a paper towel-lined plate. Set aside to ready to use.
KOREAN GOCHUJANG BURGER RECIPE W/ GOCHUCHANG SAUCE
From whiteonricecouple.com
5/5 (2)Total Time 30 minsCategory Main CoursePublished Jul 15, 2020
BURGER RECIPES: THAI-STYLE PORK BURGERS WITH SPICY SLAW /W …
From burgerbase.com
BEST SWEET AND SPICY BURGER RECIPE - HOW TO MAKE SPICY SLAW
From food52.com
SPICY PORK BURGERS WITH GOCHUJANG SLAW RECIPES
From recipegoulash.cc
KOREAN BURGERS WITH KIMCHI SLAW & GOCHUJANG MAYO - - RECIPE …
From bostonchefs.com
SPICY KOREAN BURGER WITH GOCHUJANG MAYO - YOUTUBE
From youtube.com
KOREAN PORK BURGER WITH NAPA CABBAGE SLAW – PETES FROOTIQUE
From petes.ca
RECIPES FOR GRILLING SALMON KIMCHI BURGERS AND BEEF SKEWERS
From bostonglobe.com
LUXURIOUS KOREAN BBQ BURGERS WITH GOCHUJANG SLAW
From spiceandsugarmama.com
GOCHUJANG BURGERS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
You'll also love