These Asian-themed pork burgers are an awesome alternative to your run-of-the-mill beef burger!
It was too bloody cold outside to BBQ so I convection baked these babies and they came out crispy on the outside and moist on the inside. The grease cooked off so don’t worry about these being too greasy!
I adapted the recipe from a recipe I found on allrecipes.com for ‘Banh-Mi-Burgers’. I only had 1 lb of ground pork and I didn’t have all the ingredients. The burgers turned out great and Jay said we should make them again! 1 lb of ground pork made 3 large patties – enough for the 2 of us. You can use 2 lbs of ground pork as per the original recipe if you need to feed more people or if you want leftovers.
I made homemade french fries in the ActiFry – it makes awesome, crispy fries (but you must ensure the potatoes are completely dried before you cook them in the ActiFry or else they won’t get crispy!).
3 green onions
1/4 long english cucumber, julienned
1 medium carrot, julienned
1/2 cup rice vinegar (more or less, ensuring there’s enough liquid to mostly cover the veggies)
1 Tbsp cooking sherry
1-2 tsp sugar
1 lb lean ground pork (~450g)
1 Tbsp sesame oil
1 Tbsp garlic chili sauce
1 Tbsp freshly minced ginger
1 tsp fish sauce
- In a medium bowl, mix together the green onion, cucumber, carrot, rice vinegar, and cooking sherry and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
- Preheat the oven on convection at 400 or preheat the BBQ on medium-high heat. If BBQing, lightly oil the grill.
- Place the pork in a mixing bowl, and lightly combine with sesame oil, garlic chili sauce, ginger and fish sauce. Divide the meat into 3 equal parts, and form each part into a large patty. Refrigerate for 1 hour.
- Cook the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side.
- To assemble, place a burger on a fresh bun, and pile about 1/4 cup of the pickle mixture onto the burger.