Gingered Pork and Sunshine Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Pork Patties:
1 1/2 tsp. orange zest, finely grated
4 tsp. ginger root, grated
2 tsp. garlic, finely minced
2 tsp. golden brown sugar
1 tsp. black pepper, freshly ground
1/4 c. soy sauce
2 lbs. ground pork
Orange Mayonnaise:
1/4 c. fresh orange juice
1/4 tsp. sea salt
1/2 c. mayonnaise
1 tsp. lime zest, finely grated
Citrus Topping:
1 c. cilantro, coarsely chopped
segments of 2 large oranges (peel, pith and seeds removed)
1 tsp. lime juice
1/4 tsp. sea salt
2 tbsp. vegetable oil for brushing on grill rack
6 large good-quality sesame seed hamburger buns
6 red lettuce leaves
6 small iceberg lettuce leaves



Prepare charcoal grill to medium heat or preheat gas grill to medium-high.

Pork Patties:
Mix together orange zest, ginger, garlic, sugar, pepper and soy sauce until well-blended. Add ground pork and mix well. Form into 6 patties, in the size of the bun. (The patties will be very soft. Don’t worry.)

Orange Mayonnaise:
Place orange juice and salt in small, fireproof saucepan. Heat over grill until orange juice is reduced to about 1 1/2 tbsp. Set aside to cool. When cool, mix well with mayonnaise and lime zest.

Citrus Topping:
Mix together gently cilantro, peeled orange segments, lime juice and salt.

Grill patties and buns:
Brush grill rack with vegetable oil. Gently place patties on grill, cover, and cook for 5 minutes on each side (or to preference), turning once. Grill hamburger buns, cut side down, until lightly toasted.

Assemble burgers:
Spread cut sides of toasted buns with Orange Mayonnaise. Fold over iceberg lettuce leaf (which will add some nice crunch) to fit on the bun bottom, then layer with one red lettuce leaf, followed by a Pork Patty. Divide the Citrus Topping over the 6 burgers, and cover with the bun tops. Slice in half, and serve.