Asian Pork Burgers
These juicy Asian Pork Burgers bring the right amount of zing to burger night. This easy recipe features umami-rich grilled pork patties served on buttery brioche buns. Topped with crunchy Asian slaw and your favorite fixings, there’s no better burger!
I have a deep love for the distinct flavors found in Asian cuisine, so when the idea popped into my head to pack all that goodness into pork burgers, it just made sense. And let me tell you, they are AMAZING. After polishing off his plate, my husband turned to me and said, “You’ve gotta blog about these burgers!”
This recipe is an adaptation of a pork burger recipe I stumbled upon in Food & Wine. But what struck me most was how reminiscent it was of a Vietnamese meatball soup recipe I love making in the winter. They use a similar blend of traditional Asian ingredients to season the meat—lemongrass, ginger, garlic, fish sauce, and the like.
Taking inspiration from both resulted in a tender and juicy pork burger bursting with Asian-inspired flavor. Oh, and don’t forget to serve them with the red cabbage slaw. It’s magic. Did I mention it’s easy to adapt this recipe to make gluten-free pork burgers? Let’s dive in.
Why you’ll love this recipe
- SO much flavor! They’re packed with aromatic, umami-rich ingredients, ensuring each bite is bursting with deliciousness.
- Tender and juicy. Grilling the patties yields burgers that are tender on the inside and beautifully charred on the outside.
- Easy to make. With simple ingredients and straightforward instructions, this recipe is a hassle-free option for a delicious weeknight dinner.
- Customizable. Adjust the seasoning, add your favorite toppings, or swap the brioche bun. The possibilities are endless!
- Gluten-free option. This recipe can easily accommodate gluten-free diets without sacrificing satisfaction.
Ingredients you’ll need
- Ground pork. Ground pork is an excellent alternative to beef. Look for lean ground pork if you prefer a healthier option, or opt for regular ground pork for more richness.
- Green onions. They add a subtle onion flavor and a pop of color. Dice them finely for even distribution.
- Fresh ginger. It imparts a zesty warmth and aromatic dimension. Grate or finely mince the ginger for maximum flavor infusion.
- Garlic clove. It adds a bold, savory flavor.
- Lemongrass. It adds a refreshingly citrusy aroma. Remove the tough outer layers and use only the tender inner part for the best results.
- Fish sauce. It’s a common ingredient in Asian cuisine, adding a distinctive savory umami depth.
- Toasted sesame oil. This is a common ingredient in many Asian dishes. It adds a rich, nutty aroma.
- Salt and pepper. Preferably sea salt and fresh ground black pepper, to taste.
- Burger buns. I love the luxurious touch that serving these burgers on brioche burger buns adds. They’re sturdy enough to hold the juicy pork patties and complement the Asian flavors well.
For the Asian Slaw:
- Red cabbage. Red cabbage gives the slaw a vibrant color and a crunchy texture. You can also use green cabbage here. Shred the cabbage thinly for the best texture and presentation.
- Dressing. A blend of rice vinegar, low-sodium soy sauce, toasted sesame oil, and brown sugar creates a sweet, savory, and tangy coleslaw dressing.
How to make Asian pork burgers
Step 1: Prepare the burger mixture. Mix all pork burger ingredients in a large mixing bowl until just combined. Don’t be afraid to get in there with your hands and get messy.
Step 2: Form and chill the burger patties. Form the pork mixture into six 1-inch-thick patties, then place them in the refrigerator to chill for an hour or so.
Step 3: Make the Asian slaw. Meanwhile, mix the vinegar, soy sauce, sesame oil, and brown sugar in a small bowl, then toss the mixture with the cabbage in a large bowl. Set aside.
Step 4: Grill the burgers. Preheat the grill to medium-high heat, and grill the pork burgers for 4-5 minutes per side or until the juices run clear.
Step 5: Grill the buns (optional). Lightly spray the cut sides of the buns with olive oil cooking spray, then place them cut side down on the grill until lightly toasted.
Step 6: Assemble and serve. Serve the pork burgers on the grilled buns topped with Asian slaw and your favorite Asian condiments. Enjoy!
Recipe tips
- Don’t overwork the meat! When mixing the ground pork with the seasonings, use your hands to gently combine the ingredients until just incorporated, as overmixing can lead to tough burgers.
- Keep the pork patties cold. Before grilling, chill the burger patties in the refrigerator for about an hour. This helps them hold their shape better on the grill.
- Preheat the grill. To sear the burgers quickly and lock in moisture and flavor, your grill must be preheated to medium-high before adding the patties.
- Oil the grates. Before placing the lean ground pork burgers on the grill, lightly oil the grill grates with a neutral oil such as olive, canola, or vegetable oil to help prevent them from sticking.
- Rest the patties. After grilling, allow the burgers to rest for a few minutes before serving. This gives the juices time to redistribute throughout the meat, resulting in even juicier pork burgers!
Variations
- Gluten–free – To accommodate dietary restrictions, use gluten-free soy sauce, fish sauce, and buns. Also, make sure the remaining ingredients, including condiments and toppings, are gluten-free.
- Spicy – Add a kick by incorporating chopped Thai chili peppers, sriracha sauce, or red pepper flakes into the pork mixture. Adjust the amount according to your heat preference.
- Meat alternatives – You can substitute ground chicken, turkey, beef, or even a plant-based meat alternative for pork.
- Experiment with toppings – Try sliced avocado, pickled onions, bean sprouts, kimchi, cilantro, or a fried egg!
- Experiment with sauces—For an extra layer of Asian flavor, Try drizzling the burgers with Sriracha mayo, hoisin sauce, sweet chili sauce, wasabi, teriyaki sauce, or peanut sauce.
What to serve with it
Complete your meal by serving the Asian pork burgers alongside refreshing sides such as extra Asian slaw, cucumber salad, Kimchi, edamame, or grilled pineapple. These sides complement the flavors of the burgers and add a touch of vibrancy to the plate.
Storing & Freezing
Storing: Place leftover cooked and cooled pork burgers in an airtight container or wrap them tightly in foil or plastic wrap and refrigerate for 3-4 days.
Freezing: Allow the burgers to cool completely, then individually wrap each one tightly in plastic or aluminum foil. Place the wrapped burgers in a freezer-safe bag or container, and store them in the freezer for 2-3 months. Thaw frozen burgers overnight in the refrigerator before reheating.
FAQ
Yes, you can prepare the pork burger patties ahead of time and store them in the refrigerator until ready to grill. Alternatively, you can freeze the uncooked patties for longer storage.
Use a meat thermometer to check the internal temperature of the burgers. They are done when the temperature reaches 160°F (71°C). Alternatively, cut into the thickest part of a patty to ensure there is no pink meat and the juices run clear.
Sure! Instead of grilling, you can cook these burgers on a grill pan or in a skillet indoors. Just ensure the pan is hot before adding the patties, and cook them for the same amount of time.
More burger recipes
- California Beef Burger Bowls
- Mediterranean Burgers
- Blackstone Smash Burgers
- Juicy Air Fryer Hamburgers
If you love this Asian-style grilled pork burger recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Asian Pork Burgers
Ingredients
For the burgers:
- 1 1/2 lbs ground pork
- 2 green onions finely diced
- 1 tsp lemongrass
- 1 tsp fish sauce
- 1 tbsp finely grated fresh ginger
- 1 large garlic clove minced
- 1 tsp toasted sesame oil
- 2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 6 Brioche burger buns
For the slaw:
- 2 cups freshly shredded red cabbage
- 2 tbsp rice vinegar
- 1 tbsp low sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp natural brown sugar
Instructions
For the burgers:
- Mix all ingredients except buns together in a large mixing bowl. Don’t be afraid to get in there with your hands and get messy.
- Form 6 patties that are about 1 inch thick. Chill in the refrigerator for about one hour. Meanwhile, make the slaw.
For the slaw:
- Mix vinegar, soy sauce, sesame oil and brown sugar in a small bowl. Toss with cabbage in a large bowl. Set aside until burgers are done.
To cook burgers:
- Grill burgers for about 4-5 minutes per side over medium high heat, or until juices run clear.
- *Optional: Lightly spray cut sides of buns with olive oil cooking spray and place them cut side down on the grill. Cook for 1-2 minutes, or until lightly toasted.
- Place burgers onto bottom sides of buns and top with Asian slaw and your favorite Asian condiments, such as sriracha, wasabi, or chili sauce.
Notes
- Don’t overwork the meat! When mixing the ground pork with the seasonings, use your hands to gently combine the ingredients until just incorporated, as overmixing can lead to tough burgers.
- Keep the pork patties cold. Before grilling, chill the burger patties in the refrigerator for about an hour. This helps them hold their shape better on the grill.
- Preheat the grill. To sear the burgers quickly and lock in moisture and flavor, your grill must be preheated to medium-high before adding the patties.
- Oil the grates. Before placing the lean ground pork burgers on the grill, lightly oil the grill grates with a neutral oil such as olive, canola, or vegetable oil to help prevent them from sticking.
- Rest the patties. After grilling, allow the burgers to rest for a few minutes before serving. This gives the juices time to redistribute throughout the meat, resulting in even juicier pork burgers!
Nutrition
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I am going to try this! I made one last summer from Bon Appetite that we liked but this looks good too!
Hi,I found your blog while browsing.Too bad I was late for Friday Linky..I hope to come next week.This Asian Burger is such a treat.I hope to try this one.Thanks for sharing.Would you like to know about Filipino Food?hope you could come and visit me.thanks
Amee, these look & sound great! Can’t wait to make & serve ’em up sometime soon!
Could I do without the fishsauce in the recipe?
~J
Thanks, Joanna! Yes, you can leave out the fishsauce. It will still be delish! 😉
Oh these look great! 🙂 found this one on the grilling recipes linky at family fresh meals!
Thank you, Angie! They are so delicious!!
Thank you, Angie! They are so delicious!!