It was really a tough choice of recipes to choose from, but I decided to keep it simple. From issue 106.
Asian Pork Burgers
with red cabbage slaw
For an unmatched dining experience,
try this pork burger with a tasty slaw
and spicy Sriracha mayonnaise.
Makes 4 burgers
Total time: 40 minutes
COMBINE:
2 cups shredded red cabbage
1 Tbsp. rice vinegar
2 tsp. each minced fresh chives
and cilantro
1/2 tsp. each sugar and
kosher salt
WHISK:
1/2 cup mayonnaise
3–4 Tbsp. Sriracha sauce
PULSE:
11/2 lb. boneless, center-cut pork
chops, trimmed and cubed
1 Tbsp. low-sodium soy sauce
2 tsp. each minced fresh ginger
and garlic
4 sesame seed hamburger
buns
1 cup thinly sliced cucumbers
Preheat grill to medium-high.
Combine cabbage, vinegar, chives,
cilantro, sugar, and salt.
Whisk together mayonnaise
and Sriracha.
Pulse pork in two batches in a food
processor until coarsely ground;
mix in soy sauce, ginger, and garlic.
Divide pork into four 5–6-oz.
portions. Use a fork to shape pork
into 4-inch-diameter patties; coat
both sides with nonstick spray.
Grill patties, covered, 3 minutes.
Flip patties and grill until an instant read
thermometer inserted into
centers registers 155°, 3–5 minutes
more; transfer to a plate, tent with
foil, and let rest 3–4 minutes. Grill
buns until toasted, 1 minute.
Serve burgers on buns with
cucumbers, red cabbage slaw,
and Sriracha mayonnaise.
Per burger: 646 cal; 34g total fat (7g sat); 105mg chol;
1249mg sodium; 38g carb; 2g fiber; 44g protein
Asian Pork Burgers
with red cabbage slaw
For an unmatched dining experience,
try this pork burger with a tasty slaw
and spicy Sriracha mayonnaise.
Makes 4 burgers
Total time: 40 minutes
COMBINE:
2 cups shredded red cabbage
1 Tbsp. rice vinegar
2 tsp. each minced fresh chives
and cilantro
1/2 tsp. each sugar and
kosher salt
WHISK:
1/2 cup mayonnaise
3–4 Tbsp. Sriracha sauce
PULSE:
11/2 lb. boneless, center-cut pork
chops, trimmed and cubed
1 Tbsp. low-sodium soy sauce
2 tsp. each minced fresh ginger
and garlic
4 sesame seed hamburger
buns
1 cup thinly sliced cucumbers
Preheat grill to medium-high.
Combine cabbage, vinegar, chives,
cilantro, sugar, and salt.
Whisk together mayonnaise
and Sriracha.
Pulse pork in two batches in a food
processor until coarsely ground;
mix in soy sauce, ginger, and garlic.
Divide pork into four 5–6-oz.
portions. Use a fork to shape pork
into 4-inch-diameter patties; coat
both sides with nonstick spray.
Grill patties, covered, 3 minutes.
Flip patties and grill until an instant read
thermometer inserted into
centers registers 155°, 3–5 minutes
more; transfer to a plate, tent with
foil, and let rest 3–4 minutes. Grill
buns until toasted, 1 minute.
Serve burgers on buns with
cucumbers, red cabbage slaw,
and Sriracha mayonnaise.
Per burger: 646 cal; 34g total fat (7g sat); 105mg chol;
1249mg sodium; 38g carb; 2g fiber; 44g protein