Description
I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer’s market. A peek in the fridge told me I had baby cukes to use. They aren’t traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.
Ingredients
- ½ cup chopped cucumber, seeded if large
- ¼ cup thinly sliced green onion
- ¼ cup chopped carrot
- ½ cup rice vinegar
- 2 tablespoons mirin (Japanese rice wine)
- 1 teaspoon white sugar
- 2 pounds ground pork
- 2 tablespoons tamari sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon mirin (Japanese rice wine)
- 1 tablespoon grated fresh ginger
- 1 tablespoon chili garlic sauce
- 1 teaspoon fish sauce
- 6 sesame seed hamburger buns
- 1 teaspoon chopped fresh basil (Optional)
- 1 teaspoon chopped fresh mint (Optional)
Instructions
- In a bowl
- mix together the cucumber
- green onion
- carrot
- rice vinegar
- 2 tablespoons of mirin
- and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
- Place the pork in a mixing bowl
- and lightly combine with tamari sauce
- sesame oil
- 1 teaspoon of mirin
- ginger
- chili garlic sauce
- and fish sauce. Divide the meat into 6 equal parts
- and form each part into a patty. Refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat
- and lightly oil the grate.
- Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown
- about 5 minutes per side. To assemble
- place a burger on a sesame seed bun
- and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint
- if desired.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 4 hrs 40 mins
Servings: 6