Hoisin Pork Burgers

Name: Hoisin Pork Burgers with Sesame Cucumber-Carrot Slaw, Sriracha Mayo, and Potato Wedges
Yield: 2 servings
Cuisine: Chinese
Ingredients: 12 oz Potato; 3 oz Carrot; 1 Cucumber; 1 Lime; 1 tbsp Sesame Oil; 2 tbsp Mayonnaise; 1 tsp Sriracha; 10 oz Ground Pork; 2 tbsp Hoisin Sauce; 2 Potato; 1 tbsp Vegetable Oil; Salt; Black Pepper

with Sesame Cucumber-Carrot Slaw, Sriracha Mayo, and Potato Wedges

By Recipe0 System

Burgers, meet banh mi. Banh mi, meet burgers. Yeah, we think this is going to be the start of a beautiful friendship. This week, our chefs introduced our two favorite (aforementioned) foods, creating a mash-up for the ages. To do it, they swapped traditional beef for pork, glazed the patties with umami-packed hoisin, and topped them with a tangy cucumber-carrot slaw and sriracha mayo. Everything is sandwiched between squishy potato buns for a burger so delicious, you may find yourself with a new BFF (best food friend, that is).

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
3 oz Carrot
1 Cucumber
1 Lime
1 tbsp Sesame Oil
2 tbsp Mayonnaise
1 tsp Sriracha
10 oz Ground Pork
2 tbsp Hoisin Sauce
2 Potato
1 tbsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and season with salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
2

Meanwhile, trim, peel, and grate carrot on the largest holes of a box grater; transfer to a medium bowl. Trim and halve cucumber lengthwise; thinly slice into half-moons. Halve lime. Add cucumber, juice from whole lime (both limes for 4 servings), and half the sesame oil (you’ll use the rest later) to bowl with grated carrot; toss to combine. Season with salt and pepper.
3

In a small bowl, combine mayonnaise and sriracha to taste. Season with salt and pepper.
4

In a large bowl, combine pork and remaining sesame oil. Season generously with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.
5

Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; carefully pour out any excess grease from pan. Stir in hoisin sauce; flip patties to fully coat.
6

While patties cook, halve and toast buns. Fill toasted buns with patties, any remaining hoisin from pan, and a bit of slaw and sriracha mayo. Serve with potato wedges and any remaining slaw on the side. TIP: If you’ve got some, serve with ketchup for dipping.

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