Juicy Pork Burger Recipe (With Spicy Sesame Slaw)
The best, juicy Pork Burger recipe made with seasoned ground pork and topped with a crisp, spicy sesame slaw. Easy to grill, ready in about 20 minutes, and perfect for summer cookouts or an easy weeknight dinner!
Equipment
Ingredients
- 1 pound ground pork
- 2 teaspoons garlic minced
- 2 teaspoons dijon mustard
- 1½ teaspoons kosher salt
- 1 teaspoon worcestershire sauce
- ¼ teaspoon ground black pepper
Spicy Mayo Slaw:
- ¼ cup mayo
- 1 teaspoon Sriracha more to taste
- ⅔ cup green cabbage thinly sliced
- ⅔ cup purple cabbage thinly sliced
- ⅔ cup carrots julienned
- 4 green onions sliced
- 2 teaspoons rice wine vinegar
- pinch kosher salt
Bun + Toppings:
- 3 hamburger buns
- butter lettuce
- American cheese or dairy-free alternative
- avocado slices
Instructions
- Prep Grill: Preheat to medium-high heat (450℉). Ensure grill grates are clean and oiled.
- Prep Burgers: In a large bowl, combine 1 pound ground pork, 2 teaspoons garlic, 2 teaspoons dijon mustard, 1½ teaspoons kosher salt, 1 teaspoon worcestershire sauce and ¼ teaspoon ground black pepper. Stir to combine. Divide into 3 equal parts and form burger patties. Push down gently in the center of each patty with your thumb to create an indent. Season the tops with just a bit of extra salt and pepper.
- Slaw: In a separate small bowl, combine the ¼ cup mayo and 1 teaspoon Sriracha. In a separate large bowl, add ⅔ cup green cabbage, ⅔ cup purple cabbage, ⅔ cup carrots and 4 green onions (sliced). Toss. Add in the mayo mixture, 2 teaspoons rice wine vinegar and pinch kosher salt. Toss to combine.
- Grill Burgers: Place burgers over direct heat for 4-5 minutes per side or until the internal temperature reaches 155℉. If using cheese, add it to the tops of the burgers when they reach approx. 153℉ and close the lid to allow the burger to continue cooking and the cheese to melt. Remove from grill and set on a plate. Let meat rest 5 minutes.
- Serve: Take the bottom of the bun and add a piece of butter lettuce. Top with some slaw followed by a burger and then some avocado followed by a bit more slaw. Add the top bun and enjoy!
Notes
- Number of Burgers: option to make 4 burgers instead of just 3, but they will cook down a bit and you might end up with 4 slider-sized burgers. When we created 3 burgers they were big enough to fit on a regular-sized burger bun. Cook time will also be a bit lower if you make 4 instead of 3.
- Dairy-Free: omit the sliced cheese or use a dairy-free alternative.
- Gluten-Free: check the label of your worcestershire sauce and omit, if needed. Serve on gluten-free or lettuce buns.
- Storage: leftover burgers can be kept in an airtight container in the fridge for up to 4 days. Store the slaw in a separate container.
- Freeze: make patties and then place a piece of parchment in between them, as you stack. Place the stack of patties in a freezer-safe bag, label and place in freezer for up to 3 months. Let thaw overnight and then grill according to the instructions above.
Nutrition
Calories: 674kcal | Carbohydrates: 32g | Protein: 35g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 2094mg | Potassium: 763mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5377IU | Vitamin C: 25mg | Calcium: 349mg | Iron: 4mg
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