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
Nutrition info is for pork burger patty only. Bun and slaw not calculated for this recipe.
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!