Go Back
Three grilled pork burgers topped with coleslaw and yum yum sauce on a wooden serving tray.
Print Recipe
4.91 / 10 votes

Grilled Pork Burgers

These easy grilled pork burgers can be made in a Big Green Egg or on a gas or charcoal grill.
Prep Time30 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: Asian
Servings: 4 servings
Calories: 905

Ingredients

For the crunchy slaw

  • 2 teaspoons rice vinegar
  • 1 teaspoon soy sauce
  • 2 teaspoons olive oil
  • 1 teaspoon fresh lime juice
  • 8 ounces bagged coleslaw mix or shredded cabbage
  • 1 tablespoon thinly sliced scallion

For the homemade yum yum sauce

  • 1 1/4 cups mayonnaise
  • 2 tablespoons store-bought or homemade tomato paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon (1/2 oz) unsalted butter, melted
  • Salt and freshly ground black pepper
  • 2 tablespoons water

For the grilled pork burgers

  • 1 1/2 pounds ground pork
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon thinly sliced scallion
  • 2 teaspoons minced garlic
  • 1 1/4 teaspoons sesame oil
  • 1 to 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 hamburger buns, split and toasted
US - Metric

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.

Nutrition

Serving: 1burger | Calories: 905kcal | Carbohydrates: 28g | Protein: 34g | Fat: 72g | Saturated Fat: 20g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1221mg | Fiber: 3g | Sugar: 7g