As you may or may not know, we Texans LOVE our burgers. Chili, Brie, fried eggs, onion rings, and, of course, bacon are only the tip of the iceberg (or should I say iceBURGER…remember, I work with eight year-olds…) when it comes to the possibilities to adorn your burger.
While I know you can make a burger out of anything under the sun these days, Texans are traditionalists with the beef burger, and that’s how I typically roll, too. Give me a juicy grass-fed patty with caramelized onions, fresh tomato, bread and butter pickles, and barbeque sauce and I’m a happy lil lady.
That was until I stumbled upon some ground pork on sale at the grocery store. I didn’t know how I was going to use it, but I knew I’d figure it out.
As I’ve mentioned, my Asian take-out options are rather limited here in Corsicana, so I’ve had to push myself to experiment in my very own kitchen. In addition to my slow cooker beef and broccoli, these pork burgers are better than anything I could find at an Asian bistro or gourmet burger bar, though if Hopdoddy would like to feature my recipe I’d totally be cool with that…
So how could a pork burger be so much better than a beef burger? It’s milder flavor allows the Asian flavors to shine through. Plus, pork is not as lean as turkey or chicken, so these are still super juicy and flavorful. Green onion, cilantro, lime, and ginger pack a serious punch that will leave your tastebuds with a fever that can only be cured by more pork burger!
I topped mine with guacamole and grilled pineapple, but you could easily go the traditional route of lettuce, tomato, mayo, and mustard if a pork burger is already pushing you out of your comfort zone. Baby steps, y’all.
Can’t find ground pork? You could use ground turkey or chicken, though I recommend one with at least 10-15% fat. Fat=flavor, and eating (the right kind of) fat does not make you fat. It makes you full!
Would these be fabulous year-round? Of course! I always get to the point in the winter when I need a little break from braised meats and stews. I actually made these on my grill pan since my backyard is mosquito-central in the evening, so you could easily make these any time of year, too!
Serve em’ up with sweet potato fries and my grilled pineapple slaw for a salute to summer and all its glory.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!