Chef notes

Many of our favorite burger recipes are made with beef, which naturally packs lots of flavor and doesn’t dry out as easily as other ground proteins during the cooking process. But there’s no reason to overlook the power of pork, especially when presented with this mouthwatering recipe from recipe developer Will Coleman. Each bite is guaranteed to surprise and delight with its unexpected flavors, leaving a lasting impression well after your barbecue is over.

Coleman created this teriyaki-glazed pork burger with spicy cabbage slaw as a gesture of appreciation for Japanese culture and flavors. Coleman starts by tossing together cabbage, cucumbers, red onions, chili crisp, mirin, honey, soy sauce, ginger and pepper to make the slaw. Then, he makes mirin-fried eggs as an additional savory topping.

Finally, Coleman cooks the star of the show — the pork burger patties — in the pan. They’re made with a combination of ground pork, chili crisp, furikake, sesame oil and grated garlic. The secret final touch is that Coleman brushes each patty with store-bought teriyaki glaze in the last few minutes of cooking, which imparts every single bite of burger with sweet, umami-packed flavor.

To serve, simply pile all of the prepped fixings — the slaw, the mirin-fried eggs and the burger patties — sky high on toasted sesame buns.

Technique Tip: The slaw can be refrigerated in an airtight container for up to two days.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

For the Spicy Cabbage Slaw

1 small Napa cabbage, thinly sliced
1/2 English cucumber, thinly sliced
1/4 small red onion, thinly sliced
2 tablespoons chili crisp
1 tablespoon mirin

1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon grated ginger
freshly ground black pepper, to taste

For the Mirin Fried Eggs

1 tablespoon vegetable oil
4 large eggs

2 teaspoons mirin

For the Burgers

1 pound ground pork
1 tablespoon chili crisp
1 tablespoon furikake rice seasoning
1 teaspoon sesame oil
4 cloves garlic, grated (about 2 tablespoons)

kosher salt and freshly ground black pepper
3 tablespoons teriyaki glaze
2 teaspoons sesame seeds (optional)
4 sesame buns, sliced in half

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Preparation

For the spicy cabbage slaw:

In a large bowl, toss together the cabbage, cucumbers, red onions, chili crisp, mirin, honey, soy sauce, ginger and pepper. Place in the fridge for later use or store in an airtight container for up to 2 days.

For the mirin fried eggs:

Heat a large pan over medium heat and add in the oil. Once the oil is hot, crack in the eggs and drizzle in the mirin. Cook for 2 to 3 minutes. Once finished cooking, transfer eggs to a paper towel-lined plate. Set aside.

For the burgers:

In a large bowl, combine the ground pork, chili crisp, furikake, sesame oil, grated garlic, salt and pepper. In a separate small bowl, combine the teriyaki glaze and sesame seeds (if using).

Preheat the grill or skillet to medium heat. Cook the burgers for 5 to 6 minutes on one side and 4 minutes on the other. During the last 2 minutes of cooking, brush with the teriyaki glaze on both sides.

Once finished cooking, remove from the grill or pan and allow to rest for 5 to 8 minutes.

To serve:

Place the burgers on the buns and assemble with the spicy cabbage slaw and fried eggs.