Scallion And Ginger Pork Burgers
makes 6 burgers
Resist the urge to put these on buns -- they're great just as they are. Try to use regular ground pork -- the fat keeps the burgers moist and tender.
Read more about this recipe at the Washington Post.
1 1/2 pounds ground pork
2 teaspoons minced ginger root
2 tablespoons finely chopped scallions, both white and green parts
2 teaspoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 pinch sugar
1 large egg white
2 tablespoons hoisin sauce
1 to 2 tablespoons vegetable oil, for cooking
prep: 10 minutes
total: 20 minutes
large bowl
griddle or sauté pan
1. In a large bowl, combine the pork, ginger, scallions, soy sauce, sesame oil, sugar and the egg white. Be careful not to overwork the meat; mix just enough to combine. Divide the mixture into 6 portions and form each into a patty about 3/4-inch thick.
2. Lightly coat a large griddle or sauté pan with oil. Over medium heat, cook the burgers 5 to 6 minutes. Turn over and brush the cooked side with the hoisin sauce. Cook the second side until cooked completely through, 5 to 6 minutes.
