Add some sizzle to your next BBQ
Sticky Asian Pork Burgers
- 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
- 1⁄4 cup milk 60 mL
- 1 lb lean ground pork 500 g
- 1 clove garlic, minced 1
- 2 to 3 tsp minced gingerroot 10 to 15 ml
- 2 tbsp hoisin sauce 30 mL
- 1 tsp Asian chili paste (see tip below) 5 mL
- Salt and freshly ground black pepper
- 2 tbsp sweet chili dipping sauce 30 mL
- 4 kaiser buns, halved and toasted 4
- Shredded lettuce (optional)
- In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
- Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
- TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
- Serves 4.
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