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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1/2 cup chopped cucumber, seeded if large |
1/4 cup thinly sliced green onion |
1/4 cup chopped carrot |
1/2 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) |
Directions:
1. 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.
2. 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.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 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.
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