Pork Patties with Plum Sauce and Napa Cabbage Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Asian seasonings jazz up these mini pork burgers. We add bulgur to the patties to stretch the ground pork and keep saturated fat in check. Ingredients:
1 1/2 cups coarsely chopped plums (about 1/2 pound) |
1 1/2 tablespoons brown sugar |
2 tablespoons seasoned rice vinegar |
1/2 teaspoon sriracha (hot chile sauce, such as huy fong) |
1 cup boiling water |
1/2 cup uncooked bulgur |
1 1/2 pounds ground pork, 80% lean |
1 cup diagonally cut green onions, divided |
1/2 cup chopped fresh cilantro, divided |
2 tablespoons dry sherry |
1 tablespoon minced garlic |
1 tablespoon minced peeled fresh ginger |
1 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
cooking spray |
6 cups shredded napa (chinese) cabbage (about 1/2 large head) |
3 tablespoons seasoned rice vinegar |
1/4 teaspoon dark sesame oil |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place plum mixture in a blender or food processor; process until smooth.
2. Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes. Drain well. Combine bulgur, pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 teaspoon salt, and pepper in a medium bowl. Divide pork mixture into 12 equal portions, gently shaping each into a 3/4-inch-thick patty. Press a nickel-sized indentation in center of each patty. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties.
3. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce.
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