Here’s a little different take on a burger and slaw. It was made with not much forethought. In fact, I started out to do a stir fry and at the last minute decided I felt like having a burger so I just pushed forward. Had I taken an extra minute or two to think it through or googled for some ideas, it would have been even better.
But, come and take a look — and I’ll tell you what went right and what didn’t.
Asian Pork Burger and Snow Pea Slaw
- ground pork
- 1 scallion, finely sliced
- sprinkle Chinese 5 spice
- splash fish sauce
- splash ponzu sauce (or soy sauce)
- snow peas, finely julienned
- sesame oil
- rice vinegar
- 1/2 teaspoon wasabi paste
- black beans, smashed
- salt and pepper
- Julienne snow peas and toss with sesame oil and rice vinegar; let sit while you prepare burger.
- Mix ground pork with wasabi and scallion
- Season with salt, pepper, Chinese 5 spice, a dash of fish sauce and a dash of ponzu sauce.
- Brown in skillet and finish in oven.
Finishing Touch: Black beans smashed to a thick saucey paste (ketchup replacement). A dab of wasabi and sriracha spices it up.
Note: If I were to do it again, I’d put the black beans inside the burger because it was a little dry. Seems like the ‘other white meat’ is just as dry when ground. In fact, I might try this recipe which includes peanut butter and sour cream.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!