Soy Glazed Jicama Pork Burgers with Asian Cucumber Relish and Lemon-Ginger Mayonnaise

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Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

This burger was selected as a POTENTIAL FINALIST in 2009. I was disqualified because I worked as a server at a restaurant that served alcohol while going to school. I have since graduated and am working as a Registered nurse.

My inspiration for this burger came from my love of Asian foods and burgers; I combined my favorite flavors with jicama for crunch and a little spice into a burger.


Lemon-Ginger Mayonnaise

• 1 cup high quality mayonnaise

• 2 Tablespoons soy sauce

• 2 1/2 Tablespoons finely chopped fresh cilantro leaves

• 2 Tablespoons finely chopped scallion greens

• 2 teaspoons finely grated peeled fresh ginger

• 1 Tablespoon finely grated lemon zest

• 1 Tablespoon fresh lemon juice

• ¼ teaspoon freshly ground pepper


• 2 eggs

• 2 ½ Tablespoons peeled minced fresh ginger

• 1 ½ Tablespoons minced fresh garlic

• 4 teaspoons Asian sesame oil

• 4 teaspoons vegetable oil

• 4 teaspoons soy sauce

• 4 teaspoons corn starch

• 2 ½ teaspoons sugar

• ¾ teaspoon kosher salt

• 1 ½ teaspoons crushed red pepper

• 1 cup finely diced (1/8″) peeled jicama

• ¾ cup minced scallions

• 2 pounds fresh ground pork

Soy glaze and Asian cucumber marinade

• ½ cup soy sauce

• ¼ cup water

• 3 Tablespoons seasoned rice vinegar

• 2 teaspoons sugar

• 1 teaspoon chili garlic sauce (Sriracha)

Asian Cucumber Relish

• 1 English cucumber, thinly sliced on a mandolin

• 1 red pepper, seeded, cut lengthwise into 8 strips and thinly sliced crosswise on a mandolin

• ½ cup reserved Soy glaze and cucumber marinade

• Vegetable oil for brushing on the grill rack

• 6 high quality sesame seed buns, split

• 1 ½ Tablespoons toasted sesame seeds


Preheat a gas grill to medium high heat.

To make the mayonnaise, mix mayonnaise, soy sauce, cilantro, scallion greens, fresh ginger, lemon zest, lemon juice and pepper in a small bowl. Cover and set aside until serving.

To make patties, in large bowl whisk eggs, ginger, garlic, sesame oil, vegetable oil, soy sauce, corn starch, sugar, salt and crushed red pepper until blended. Stir in jicama and scallions, mix well. Using clean hands mix in ground pork until combined well. Wash hands and line a tray with plastic wrap. With wet hands shape mixture into 6 equal patties, slightly larger than the bun size; make a slight indentation in center of each patty to maintain even thickness when cooked and lay on tray. Cover with plastic wrap and chill until grilling.

To make the soy glaze and cucumber marinade, mix the soy sauce, water, vinegar, sugar and chili garlic sauce in a medium bowl. Reserve ½ cup for basting patties during grilling.

To make the Asian cucumber relish, add the cucumbers and red peppers to the bowl containing the remaining soy mixture, mix gently, cover and refrigerate, stirring occasionally until serving.

Brush the grill rack with oil. Lift patties off tray by placing hand under plastic wrap and flipping patty onto opposite hand and then onto grill rack so they do not become misshapen. Cover the grill and cook for 5-7 minutes per side, or until cooked through but not overdone basting each side with the soy glaze. During the last 2 minutes of cooking, place the buns cut sides down on the grill rack to toast lightly.

To assemble the burgers, drain the marinade from the cucumber relish. Spread some lemon ginger mayonnaise over the cut sides of the buns. Place a patty on each bun bottom and sprinkle the sesame seeds evenly over each. Top the patties with equal portions of the cucumber relish. Add bun tops and enjoy!