Grilled Pork Burgers

Instructions

Make the crunchy slaw

In a medium-sized bowl, combine the vinegar, soy sauce, olive oil, and lime juice. Add the coleslaw and scallion and mix well. Refrigerate until ready to use.

Make the homemade yum yum sauce

In a medium-sized bowl, whisk together the mayonnaise, tomato paste, vinegar, paprika, garlic powder, sugar, and melted butter. Season to taste with salt and pepper. Adjust to your desired consistency with water, adding 1 tablespoon at a time. Refrigerate until ready to use.

Make the grilled pork burgers

In a large bowl, combine the pork, ginger, scallions, garlic, sesame oil, salt, and pepper, mix well. Divvy the pork mixture into four equal portions, shaping each into a 1-inch (2.5-cm) thick patty. Refrigerate patties for at least 30 minutes, or until you're ready to cook.

If using a Big Green Egg, set it up for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.If using a gas or charcoal grill, prepare it for direct grilling at 400°F (200°C).

Place the patties directly on the grill and cook for 5 to 6 minutes. Flip the burgers and continue to cook until they reach an internal temperature of 160°F (71°C), 5 to 7 minutes more.

Transfer the cooked burgers to a plate and tent them with foil to rest.

To build each burger, layer the bottom half of each bun with the sauce, a burger patty, and crunchy slaw. Top with the other half of the bun. Devour.

Mains