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Thai Pork Burgers

My dad is (still) on the Atkin's diet, so when I saw the packages of ground pork in the freezer, I knew exactly what to do. I was inspired by Brigitte Nguyen's Vietnamese Bistro Burgers from the Food Network's Ultimate Recipe Showdown, but I simplified the recipe to accommodate our pantry. Enjoy!

For about 8 burgers, you'll need:

+ daikon radish, peeled and julienned, about 1/2 cup
+ red bell pepper, julienned, about 1/2 cup
+ carrot, peeled and julienned, about 1/2 cup
+ 1/2 Anaheim chile, seeded and julienned
+ apple cider vinegar, 1 1/2 cups
+ sugar, 1 cup
+ S&P
+ ground pork, about 2 pounds
+ soy sauce, 4 tablespoons
+ toasted sesame oil, 4 tablespoons
+ olive oil, for pan
+ hamburger buns

Combine the vinegar and sugar in a small saucepan; add daikon, bell pepper, carrot, and chile. Liberally salt and pepper. Pickle the vegetables over medium-low heat for at least 20 minutes. Drain.

In a large bowl, incorporate ground pork, soy sauce, sesame oil, and pepper. Form the mixture into patties of equal size. Coat a large skillet in olive oil, and cook the burgers for 7-8 minutes per side, flipping only once. Remove from pan.

Assemble, placing a liberal amount of pickled vegetables atop each burger. Enjoy!

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