Pork Burger
A juicy and delicious Pork Burger recipe served with sliced avocado and a spicy mayo slaw! Perfect summer recipe!
Ingredients
Pork Burgers:
- 1 lb ground pork
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons garlic minced
- 1 teaspoon worcestershire sauce
- 2 teaspoons dijon mustard
Spicy Mayo Slaw:
- 1/4 cup mayo
- 1 teaspoon Sriracha more to taste
- 2/3 cup green cabbage thinly sliced
- 2/3 cup purple cabbage thinly sliced
- 2/3 cup carrots julienned
- 4 green onions sliced
- 2 teaspoons rice wine vinegar
- pinch of kosher salt
Toppings:
- butter lettuce
- American cheese or dairy-free alternative
- avocado slices
- hamburger bun of your choice
Instructions
- Prep Grill: Ensure grill grates are clean and oiled. Preheat to medium-high heat.
- Prep Burgers: In a large bowl, combine ground pork, salt, pepper, garlic, worcestershire and dijon mustard. Stir to combine. Divide into 3 equal parts and form burger patties. Push down gently in the center of each with your thumb to create an indent. Season the tops with just a bit of extra salt and pepper.
- Slaw: In separate small bowl, combine the mayo and Sriracha. Add green cabbage, purple cabbage, carrots and green onions to a medium bowl. Toss. Add in the mayo mixture, rice wine vinegar and pinch of salt. Toss to combine.
- Grill Burgers: Place burgers over direct heat for 4-5 minutes per side or until the internal temperature reaches 155 degrees F. If using cheese, add when burgers reach approx. 153 degrees F. 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: you can definitely 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.
- 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: to make ahead, 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.
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