Grilled Pork Burgers

In our house, these grilled pork burgers will be known forevermore as “dumpling burgers.” The mixture of pork, ginger, garlic, scallions, and sesame oil reminded us of the filling of our favorite soup dumplings (xiao long bao). Tasty dumpling filling in a huge, grilled patty? Yes, please.

While delicious on toasted brioche buns with the (perhaps too) subtle slaw and habit-forming yum yum sauce (which we used as a dip for tater tots, too), these burger patties would also be great with rice noodles, lettuce, and fresh herbs à la the Vietnamese classic bun cha. I think that’s how we’ll serve them next time!

This grilled pork burgers recipe produced a perfectly balanced burger that will make repeat appearances at my table this summer. The yum yum sauce links each element together. With its creamy texture and sharp smokey taste, it is the bedrock of this recipe. Yum-yum sauce will become a permanent fixture in my fridge. 

All the components can be prepared early in the day and set aside until dinner, which is a real plus.  The recipe is easy to make and cooks at any level will enjoy the results. The sweet-tart-smoky nature of these burgers is a real game changer, most definitely a Testers Choice. My husband loved the burgers and suggested that we switch to pork burgers in the future.

This burger recipe appears to be fairly forgiving and the cook time can be adjusted to the thickness of the burger without impacting the finished product. The yum yum sauce is a condiment of endless possibilities. I am anxious to use it with other dishes. I think it would go well with crab cakes.

If you’re tired of the same old burger on the grill or your Big Green Egg, give these grilled pork burgers a try, they will not disappoint. They are easy, DELICIOUS and a perfect burger to have on a weekend day, or any other day for that matter.

There are 3 components (4 if you include the bun) to this burger and they are perfectly married in taste and crunch. The main star is of course the meat. Pork, fresh ginger, garlic, and sesame oil are common ingredients found in Asian food and therefore these are truly Asian-style pork burgers.

The homemade yum yum sauce was definitely a great choice to replace any common burger condiment, it really enhanced the flavor of the burger. Lastly, was the slaw that topped this wonderful burger.

Think delicious pork wonton filling in burger form, that’s what this tastes like. This will be a weeknight favorite for so many reasons: quick to put together, a great big juicy but lean burger, and wonderful condiments!

This would be perfect summer picnic food too. I thought 1.5 pounds of ground pork for only 4 burgers was a lot but these were the perfect size. The pork is so lean that there was no shrinkage of the cooked patty. I wondered if the slaw was too plain but it also was just right with the yum yum sauce. We loved all components of this recipe as written, but we especially liked the yum yum sauce with the addition of a teaspoon of sriracha. We made these burgers on our Big Green Egg.

This is a delicious alternative to a beef burger. This grilled pork burger was juicy and messy in a good way! The coleslaw adds a nice crunch and the yum yum sauce is a perfect accompaniment. All of the flavors combine for a really nice burger. We used brioche buns; lightly toasted with the pork burger is perfect. You will have leftover yum yum sauce so make a second batch of burgers or use for another purpose. It would great as a veggie dip, with shrimp, as a potsticker dip. There are so many things you can do with it. We enjoyed the burgers with a nice California Pinot Noir and it was perfect.

There’s nothing like a simple but well-executed hamburger. But once in a while it’s nice to have a change and this burger delivers. The pork provides both a textural and flavor change, and along with the flavorings, is essentially a big version of dumpling filling, a good thing for dumpling fans. The coleslaw along with the light dressing balances great against the pork. The sauce ties everything together, making this quite a unique burger. While the recipe calls for lots of ingredients, this is fast to put together and worth all the effort.

Yum—these grilled pork burgers taste like a giant Chinese pork and scallion dumpling with a small fraction of the work. The sauce is perfect as is, though whisking in a spoonful of gochujang can give it a little heat. The slaw is not flavorful enough on its own, but on both sides of the patty and with the sauce, it serves the burger well. Broiling thinner one inch patties on parchment, four inches from the heat for 10 minutes, firmed them up and kept them juicy for those of us without a grill.

These grilled ground pork burgers are a tasty change from ordinary burgers. Even though there are several components to this recipe, it is not at all time-consuming. The wonderfully seasoned burger is nicely complemented by the homemade yum yum sauce. The slaw, while crunchy and delicious, overpowered the burger a bit and made it a little difficult to eat. The next time I think I will use the yum yum sauce on the burger and serve the crunchy slaw on the side. This recipe made four good-sized burgers. Because there were only two of us eating, we had two left over. My husband and I agreed that they were just as good – if not better- leftover!

This pork burger is “da bomb” with a blast of flavor, crunchy slaw, and spicy homemade yum yum sauce. I made a few tweaks based on what I had, and the burgers were delicious. I only had a pound of ground pork and I used the full amounts of all the ingredients for the pork and the burgers were perfectly seasoned; if using a pound and a half as the recipe calls for I would increase the ingredients accordingly.

I made my own slaw with radicchio, fennel, red onion, and grated carrot. The ingredients came to just under two pounds so I doubled the dressing ingredients. The leftover slaw was great the next day all by itself. I used smoked paprika for the yum yum sauce; water was not necessary for a good consistency, nor was the melted butter, and I would not bother with it next time.

I grilled the burgers on a gas grill for 6 minutes a side and salted the patties before I put them on the grill. They made a perfect tasty crunchy savory supper, nothing else was needed. An 8 ounce burger for each of us; we spent the day working outside on the farm and building an appetite.