Asian Pork Burgers with Slaw and Sriracha Cilantro Spread
1/4 head of chopped red cabbage
1/4 head of chopped green cabbage
4 raddishes finely chopped
1/4 cup slivered almonds loosely chopped
2 green onions chopped (both green and white parts)
1 tablespoon fresh chopped parsley
1/2 cup rice vinegar
1/4 teaspoon salt
2 tablespoons of dark sesame oil
1 tablespoon of soy sauce
2 tablespoons of dijon mustard
2 tablespoons of honey
1/8 teaspoon of garlic powder
1 1/2 tablespoons finely grated ginger
5 cloves of garlic finely chopped
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of soy sauce
2 tablespoons of lemon juice
1 tablespoon sriracha sauce
1 tablespoon freshly chopped cilantro
2 teaspoons cayenne pepper
1/4 cup Sutter Home Zinfandel
2 pounds of ground pork
Sriracha Cilantro Spread
4 individual wedges of Laughing Cow Swiss Cheese
3 cloves of garlic pressed
1 tablespoon of sriracha sauce
1 tablespoon fresh chopped cilantro
1 tablespoon extra virgin olive oil
Vegetable oil for brushing the grill rack
6 large sesame seed buns
1/4 cup butter, softened
To make the slaw combine all ingredients together and toss until well coated. Cover and refridgerate until burgers are ready.
To make the patties combine all ingredients together and use your hands to mix completely. Once mixed, form into 6 round burgers, cover, and refridgerate until ready to cook.
For the sriracha cilantro spread put all ingredients except oil into a food processor. Blend together while adding in the olive oil as it runs. Cover and refridgerate until burgers are ready.
Spread vegetable oil on grill rack and add burgers. Cover and cook for 5-6 minutes on each side making the burgers medium. Add butter to both the tops and bottoms of the buns and lay them on the grill rack for 1 minute.
To assemble the burgers – spread 2 tablespoons of the sriracha cilantro spread to the bottom buns. Place one burger on each bottom bun and top with 1/4 cup of slaw. Add the top bun and enjoy!