Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 487
- Carbohydrate: 27g
- Fat: 27g
- Fiber: 2g
- Protein: 33g
- Sugar: 6g
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