Get ready to elevate your grilling game this summer with these incredibly flavorful Asian-inspired grilled pork burgers. Forget your standard beef patties; these juicy, tender pork burgers are infused with a delightful medley of fresh ginger, aromatic garlic, crisp scallions, and a hint of sesame oil, creating a taste sensation reminiscent of your favorite Asian dumplings. Each burger is generously crowned with a simple yet vibrant crunchy slaw and luxuriously smothered in our irresistible homemade yum yum sauce, offering a harmonious balance of savory, sweet, and tangy notes in every bite. Whether you’re a seasoned Big Green Egg enthusiast or prefer the simplicity of a gas or charcoal grill, our comprehensive guide ensures you’ll master these burgers and have them on repeat all season long.
If you’ve been craving a thick, succulent grilled pork burger but yearn for an exciting twist on the classic, then these Asian-style creations are an absolute must-try. The combination of the deeply flavored pork patties with the refreshing crunch of the slaw and the creamy, zingy yum yum sauce delivers an unforgettable culinary experience. This recipe, inspired by Ray Sheehan, promises a burger that stands out from the crowd, making it a fantastic addition to any backyard barbecue or casual weeknight dinner.
Grilled Pork Burger FAQs: Your Questions Answered
What is the best way to tell when my pork burger is perfectly cooked?
The most reliable method to ensure your pork burger is cooked to the correct and safe internal temperature is by using a digital meat thermometer. For ground pork, aim for an internal temperature of 160°F (71°C). When checking the temperature, insert the probe horizontally into the side of the burger patty, rather than vertically from the top. This technique helps prevent the probe from going all the way through or stopping too short, which can lead to an inaccurate reading. An accurate reading ensures your burgers are both safe and delightfully juicy.
Can I prepare the burger patties in advance?
Absolutely! Preparing the patties ahead of time is a great way to streamline your cooking process. Once you’ve mixed and shaped your patties, it’s crucial to refrigerate them promptly. Ground meat should not be left at room temperature for extended periods to prevent bacterial growth. Wrap them individually or store them in an airtight container in the refrigerator until you’re ready to cook. For an even more intense flavor, making the patties an hour or two before grilling allows the ginger, scallion, and garlic to fully permeate the pork, resulting in a more delicious final product. Just be sure to keep them chilled until just before they hit the grill.
What are the best side dishes to serve with these Asian pork burgers?
These flavorful pork burgers are essentially a complete meal nestled between two buns. However, if you’re looking to round out your feast, we highly recommend some delicious accompaniments. Crispy sweet potato wedges or homemade potato chips make an excellent pairing, adding a satisfying crunch. For a lighter, refreshing side, a generous slice of chilled watermelon or a simple cucumber salad would be perfect. Don’t forget, the yum yum sauce is also fantastic for dipping any side you choose!
Can I use a different type of ground meat for this recipe?
While this recipe is specifically crafted for ground pork to achieve its unique Asian-inspired flavor profile, you could experiment with other ground meats. Ground chicken or turkey would offer a lighter alternative, though you might want to adjust the seasoning slightly to complement their milder flavors. If you opt for beef, consider a leaner blend to avoid excessive grease. Keep in mind that the cooking times and internal temperatures for different meats vary, so always use a meat thermometer to ensure safe consumption. The core flavors of ginger, garlic, scallions, and sesame oil will still shine through, creating an exciting fusion burger regardless of your choice of meat.
How can I make the yum yum sauce spicier?
The homemade yum yum sauce is wonderfully balanced as is, but if you love a kick of heat, it’s incredibly easy to customize! To add a spicy element, simply whisk in a teaspoon or two of sriracha, gochujang, or your favorite chili garlic sauce to the sauce mixture. Start with a small amount and taste as you go, gradually adding more until you reach your desired level of spice. A pinch of red pepper flakes could also work, but for a smoother consistency, a chili paste is often preferred.
Grilled Asian Pork Burgers
These easy grilled pork burgers offer an irresistible Asian flavor profile, perfect for any grill setup. Featuring homemade yum yum sauce and a fresh crunchy slaw, they’re a guaranteed crowd-pleaser.
David Leite
Ingredients
For the Crunchy Slaw
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- 2 teaspoons olive oil
- 1 teaspoon fresh lime juice
- 8 ounces bagged coleslaw mix or shredded cabbage
- 1 tablespoon thinly sliced scallion
For the Homemade Yum Yum Sauce
- 1 1/4 cups mayonnaise
- 2 tablespoons store-bought or homemade tomato paste
- 1 tablespoon rice vinegar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon granulated sugar
- 1 tablespoon (1/2 oz) unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 2 tablespoons water, as needed for consistency
For the Grilled Pork Burgers
- 1 1/2 pounds ground pork
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon thinly sliced scallion
- 2 teaspoons minced garlic
- 1 1/4 teaspoons sesame oil
- 1 to 2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 4 hamburger buns, split and toasted
Instructions
Prepare the Crunchy Slaw
- In a medium-sized bowl, whisk together the rice vinegar, soy sauce, olive oil, and fresh lime juice until well combined.
- Add the bagged coleslaw mix (or shredded cabbage) and thinly sliced scallion to the dressing. Toss gently to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate the slaw until you are ready to assemble the burgers. This allows the flavors to meld beautifully.
Whip up the Homemade Yum Yum Sauce
- In another medium-sized bowl, combine the mayonnaise, tomato paste, rice vinegar, paprika, garlic powder, granulated sugar, and melted unsalted butter.
- Whisk all the ingredients together vigorously until the sauce is smooth and creamy.
- Taste the sauce and season it generously with salt and freshly ground black pepper according to your preference.
- If the sauce is too thick, gradually add water, 1 tablespoon at a time, whisking after each addition until you achieve your desired creamy, pourable consistency.
- Cover and refrigerate the yum yum sauce until serving time. The flavors deepen as it chills.
Craft and Grill the Pork Burgers
- In a large mixing bowl, combine the ground pork with the finely grated fresh ginger, thinly sliced scallion, minced garlic, sesame oil, kosher salt, and freshly ground black pepper.
- Using your hands, gently but thoroughly mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough burgers.
- Divide the pork mixture into four equal portions. Shape each portion into a firm, 1-inch (2.5-cm) thick patty. Creating a slight indentation in the center of each patty can help prevent it from bulging during cooking.
- Refrigerate the formed patties for at least 30 minutes. This chilling period helps them hold their shape on the grill and allows the Asian flavors to infuse more deeply into the meat.
- For a Big Green Egg: Set up your Big Green Egg for direct grilling at 400°F (200°C). Fill the firebox with natural lump charcoal, light the fire with both top and bottom vents wide open, and close the EGG. After about 10 minutes, close the bottom draft screen. Once the temperature approaches 400°F (200°C), partially close the bottom vent door and the top daisy wheel, leaving both approximately 40% open. Make small adjustments as needed to maintain the target temperature.
- For a Gas or Charcoal Grill: Preheat your gas or charcoal grill for direct grilling to a medium-high heat, targeting an ambient temperature of 400°F (200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Place the chilled pork patties directly onto the hot grill grates. Cook for 5 to 6 minutes on the first side, allowing them to develop a beautiful sear and grill marks.
- Carefully flip the burgers. Continue to cook for another 5 to 7 minutes, or until the internal temperature reaches a safe 160°F (71°C) when checked with a meat thermometer in the thickest part of the patty.
- Once cooked, transfer the grilled burgers to a clean plate. Tent them loosely with aluminum foil and let them rest for 5 minutes. This resting period allows the juices to redistribute, ensuring a tender and moist burger.
- To assemble each magnificent burger, place the bottom half of a toasted hamburger bun on your serving plate. Spread a generous dollop of the homemade yum yum sauce onto the bun. Top with a perfectly grilled pork patty, followed by a hearty spoonful of the crunchy slaw. Complete with the top half of the bun and prepare to savor every delicious bite!
Inspired By
This recipe is adapted from “Big Green Egg Basics,” a fantastic resource for grilling enthusiasts.
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Nutrition Information
Calories: 905 kcal
Carbohydrates: 28 g
Protein: 34 g
Fat: 72 g
Saturated Fat: 20 g
Monounsaturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 146 mg
Sodium: 1221 mg
Fiber: 3 g
Sugar: 7 g
Please note: Nutrition information is automatically calculated and should be used as an approximation only.
What Our Recipe Testers Said
We believe in recipes that deliver, and our community of dedicated recipe testers put these Grilled Asian Pork Burgers through their paces. Their unanimous feedback highlights the unique and utterly delicious experience these burgers provide. Here’s a summary of their enthusiastic reviews:
Leah LeMoine
Leah enthusiastically dubbed these “dumpling burgers” due to the fantastic combination of pork, ginger, garlic, scallions, and sesame oil, which reminded her family of their favorite soup dumpling filling. She found them delicious on toasted brioche buns, accompanied by the subtle slaw and the “habit-forming” yum yum sauce, which also made a great dip for tater tots. Leah even suggested a creative alternative serving idea: with rice noodles, lettuce, and fresh herbs, much like the Vietnamese classic Bún Chả, promising to try it that way next time!
Terry S.
Terry raved about the perfect balance of flavors in this burger, predicting it would become a summer staple. She singled out the yum yum sauce as the “bedrock of this recipe” for its creamy texture and sharp, smoky taste, declaring it a permanent fixture in her fridge. The convenience of preparing all components in advance was a huge plus, making it easy for any cook to enjoy the sweet, tart, and smoky results. Her husband loved them so much he suggested switching to pork burgers permanently, cementing this as a “Testers Choice.” Terry also noted the recipe’s forgiving nature with cooking times and looked forward to using the versatile yum yum sauce with other dishes, like crab cakes.
C. Davis
C. Davis recommended these burgers for anyone seeking an exciting departure from traditional grill fare. She highlighted their ease, deliciousness, and suitability for any day of the week. Emphasizing the “perfectly married” components of taste and crunch, she underscored the Asian authenticity of the pork patty’s ginger, garlic, and sesame oil flavors. The homemade yum yum sauce was praised as a superior replacement for common burger condiments, significantly enhancing the overall taste experience, perfectly complemented by the slaw.
Angela Reynolds
Angela described the burgers as tasting like “delicious pork wonton filling in burger form,” predicting they’d become a weeknight favorite for their quick preparation, juiciness, and lean profile, not to mention the wonderful condiments. She noted that 1.5 pounds of ground pork yielded perfect-sized burgers with no shrinkage, thanks to the lean meat. Initially concerned the slaw might be too plain, she found it “just right” when combined with the yum yum sauce. While loving all components as written, Angela’s family especially enjoyed the yum yum sauce with the addition of a teaspoon of sriracha, making them on their Big Green Egg.
Joanna Burnett
Joanna found these grilled pork burgers to be a delicious and juicy alternative to beef. She highlighted the delightful crunch from the coleslaw and praised the yum yum sauce as a “perfect accompaniment,” bringing all the flavors together for a truly satisfying burger experience. Served on lightly toasted brioche buns, the combination was ideal. Joanna also pointed out the generous amount of leftover yum yum sauce, suggesting its versatility as a veggie dip, with shrimp, or even as a potsticker dip. She enjoyed her burgers with a California Pinot Noir, finding the pairing perfect.
Henry Tsai
Henry appreciated the unique twist these burgers bring to the classic hamburger experience. He noted that the pork provides both a textural and flavor change, with the seasonings essentially transforming it into a “big version of dumpling filling” – a definite plus for dumpling enthusiasts. The coleslaw’s light dressing perfectly balanced the richness of the pork, while the sauce expertly tied all the elements together, resulting in a truly unique burger. Despite the numerous ingredients, Henry found the recipe quick to assemble and well worth the effort.
Barbara Hinde
Barbara enthusiastically proclaimed these grilled pork burgers taste like “a giant Chinese pork and scallion dumpling with a small fraction of the work.” She found the yum yum sauce perfect as written but suggested whisking in a spoonful of gochujang for an added kick. While the slaw alone wasn’t intensely flavorful, she noted it served the burger well when combined with the patty and sauce. For those without a grill, Barbara successfully broiled thinner 1-inch patties on parchment paper, four inches from the heat for 10 minutes, keeping them firm and juicy.
Janie P.
Janie enjoyed these grilled ground pork burgers as a delicious departure from ordinary burgers, appreciating that despite several components, the recipe was not time-consuming. She praised the wonderfully seasoned burger, perfectly complemented by the homemade yum yum sauce. While finding the slaw crunchy and delicious, she felt it slightly “overpowered the burger” and made it “a little difficult to eat” when assembled. Her solution for next time: serve the yum yum sauce on the burger and the crunchy slaw on the side. Janie noted the recipe made four good-sized burgers, and she and her husband found the leftovers to be just as good, if not better!
Lisa Amtower
Lisa declared this pork burger “da bomb” for its blast of flavor, crunchy slaw, and spicy homemade yum yum sauce. She shared her successful tweaks, noting that using a pound of ground pork with the full seasoning amounts still yielded perfectly seasoned burgers, suggesting an increase in seasoning if using the full 1.5 pounds as directed. Lisa made her own slaw with radicchio, fennel, red onion, and grated carrot, doubling the dressing for nearly two pounds of mix, and found the leftover slaw delicious on its own the next day. She used smoked paprika for the yum yum sauce and found neither water nor melted butter necessary for a good consistency, opting to omit them next time. Grilling for 6 minutes a side on a gas grill after salting the patties produced a perfect, tasty, crunchy, and savory supper, requiring no other accompaniments after a day of farm work.