Last week I tried a new to me farmers market at the Santa Monica promenade. I really like waking up on Sunday mornings and heading to the market, but sometimes I get busy so it was nice to try a Saturday option, plus this one is all organic! I picked up a bunch of great things for the short week and I also got some pork in anticipation of making this recipe, but later that day I got a craving for a burger. Since I didn't feel like running to the store yet again, I improvised with what I had. I grilled up some sweet onions and mixed together a thick peanut sauce as a topping. The burgers are great! Really flavorful and a nice hint of spice when eaten with the peanut sauce. The carrots may sound odd on a burger, but they added a nice crunch. I used those sandwich thin things instead of buns so I didn't feel so heavy. In fact, I'll be honest with you...these were so tasty I ate them both...in one sitting! Please don't judge me.
Asian Pork Burgers
(Adapted from Steamy Kitchen)
Makes 2 burgers
8 ounces ground pork (or turkey)
1 large garlic clove, grated
1/4 teaspoon grated ginger
1/2 teaspoon soy sauce
1/4 teaspoon fish sauce
1/4 teaspoon brown sugar
1 egg, beaten (you will only need about half)
1/4 teaspoon salt and a pinch of pepper
White or rice wine vinegar
Red pepper flakes
Combine all ingredients for the burger. Form 2 equal sized burgers. Don’t make them too thick or they will be difficult to cook thoroughly. With your fingers, form a nice little dent in the middle. The burger will puff up in the middle during cooking and the dent will allow your burger will puff up evenly.
Cook burgers on medium-high direct heat for 4 minutes on each side or until internal meat is 160F. Serve with whichever toppings you like.
To make the peanut sauce:
Mix the peanut butter, vinegar, and red pepper flakes to taste. Season with salt as needed.