- - FOR THE DRESSING & SLAW -
- 1/2 cup mayonnaise
- 1 tablespoon rice or white vinegar
- 1 tablespoon Sriracha, hot chili sauce, or sweet Thai chili sauce (optional)
- 2 teaspoon sugar
- 1 1/2 teaspoon Kosher salt, divided
- 4 cups shredded cabbage
- 4 scallions, thinly sliced
- - FOR THE BURGERS -
- 1 pound ground pork
- 1 garlic clove, finely grated
- 1 teaspoon Sriracha, hot chili sauce, or sweet Thai chili sauce (optional)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fish sauce
- 1/4 cup cilantro leaves, finely chopped, plus more for serving
- 1/2 teaspoon Kosher salt, plus more
- 1 tablespoon extra-virgin olive oil
- 4 English muffins, toasted
- Freshly ground black pepper
- Bread-and-butter pickles or quick-pickled carrots (for serving, optional)
Step 1: Make the Slaw: Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 teaspoon salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
Step 2: Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 teaspoon salt. Cover and chill both the salad and dressing until ready to serve.
Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
Step 3: Make the Burgers: Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 teaspoon salt in a large bowl until well combined.
Step 4: Shape pork mixture into 4 patties, slightly larger in diameter than the English muffins (about 4″).
Step 5: Heat olive oil in a large skillet over medium heat. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
Step 6: Spread reserved dressing on muffins. Place a patty on the bottom halves. Season with salt and pepper. Pile on some slaw, pickles, cilantro, then close muffins. Serve with remaining slaw alongside.
Do Ahead: Patties can be made 1 day ahead. Separate with parchment paper if stacking. Cover and chill, or freeze up to 1 month.
Enjoy this Asian-style pork burger from Epicurious!