Juicy burgers, bright slaw, and sesame-hoisin wedges.
This recipe starts with throwing some sesame coated potato wedges into the oven. Once those are tucked away, roasting and crispy, the burgers are made. Ground pork is infused with ginger and garlic and cooked in a skillet. A quick slaw is made with daikon radish, carrots, and cilantro, in a light vinaigrette. This is served atop the burgers, on toasty buns. When the wedges come out of the oven they are tossed in hoisin, for a sweet and tangy glaze to go with the nutty sesame flavor.
Gingery Pork Burgers with Slaw and Potato Wedges
These juicy, ginger-infused pork burgers—inspired by one of my favorite dumpling flavors—are charred in a skillet and topped with a bright slaw of daikon radish, carrot, and cilantro. The burgers cook while sesame-coated potato wedges are busy crisping in the oven. A sweet and tangy coating of hoisin sauce on the finished wedges compliments the savory burgers nicely and creates a unique take on a classic pairing.
Ingredients
- 3 russet potatoes (about 18 oz) cut into wedges
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- Kosher salt and pepper
- 8 oz ground pork 80% lean
- 1 1-inch piece ginger finely grated
- 2 cloves garlic finely grated
- 1 carrot (about 2 oz) coarsely grated
- 1 small daikon radish (about 2 oz) coarsely grated
- ¼ cup cilantro leaves
- 2 tsp rice wine vinegar
- ½ tsp gochugaru or Aleppo pepper
- 1 tbsp canola oil
- 2 burger buns
- Mayonnaise and sliced red onion for serving
- 1 tbsp hoisin sauce
Instructions
- Preheat oven to 400°.
- Place potatoes in a large bowl and toss together with sesame seeds, sesame oil, 1/2 tsp salt, and 1/4 tsp pepper. Transfer to a sheet pan and set bowl aside. Spread potatoes into an even layer and bake for 20 minutes.
- While baking, add pork to the empty bowl along with ginger, garlic, ½ tsp salt, and ¼ tsp pepper. Gently combine with your hands. Form into two patties that are slightly wider than your buns and make an ident in the center of each with your thumb. Set aside.
- In a small bowl combine carrot, daikon, cilantro, rice wine vinegar, and gochugaru. Set aside.
- Flip potatoes and return to oven for another 15-20 minutes, or until well browned.
- While potatoes finish cooking, add canola oil to a large cast-iron skillet over medium heat. When oil shimmers add patties and cook for about 4-5 minutes per side, until browned and firm with internal temperature of 160°. Remove to a plate.
- Add burger buns to the skillet cut-side-down and toast for 2-3 minutes. Spread mayo on buns and assemble burgers with bottom bun, red onion, burger patty, slaw, and top bun. Transfer potato wedges to a medium bowl, toss with hoisin to coat, and serve with burgers.
