Asian Burgers with Ginger Honey Glaze #BurgerMonth
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Burgers
  • 1 pounds ground pork
  • 2 large cloves garlic, minced
  • 2 TBS minced red onion or sweet onion
  • 2 TBS scallions, sliced thin
  • 1 TBS minced ginger
  • 2 TBS sesame oil
  • 1 TBS soy sauce (optional)
  • Kosher salt & pepper
  • 2 TBS chopped parsley or cilantrro
  • Salad greens or baby spinach for your burger bun (optional)
  • Ginger Garlic Sauce
  • 3 TBS sesame oil
  • 1 tsp minced garlic
  • 1 TBS minced ginger
  • 1½ TBS rice wine vinegar
  • 2 TBS honey
  • 1-2 TBS Chili with Garlic Sauce (depends on how much you enjoy heat)
  • ½ tsp cornstarch
  • Cilantro or parsley for garnish
  1. Burgers
  2. Combine all ingredients together and form into patties.
  3. They will be wet. It's fine. Allow them to chill for at least 30 minutes to set.
  4. Place on a baking sheet until ready to cook.
  5. When ready to cook, preheat your non-stick skillet or your grill (be sure your grates are clean and oiled prior to igniting the grill).
  6. Use a small amount of olive or grapeseed oil (1-2 TBS or so) to fry burgers until nicely browned. Lower heat and allow burgers to cook through. Brush liberally with glaze when done. Serve on a roll or simply on a plate with some of the slaw (see notes for recipe).
  7. While burgers are cooking (or before) Make your Spicy Ginger-Honey Sauce
  8. In a frying pan with sides, combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste
To make a quick Asian-flavored slaw:
Grab a bag of slaw mix (pre-shredded). I like adding thin slices of red cabbage to this. In a small bowl, combine 1 TBS sesame oil, 1 TBS fresh lime juice, 1 TBS soy sauce, 1 TBS honey and salt & pepper. Give it a good toss and allow it to sit for 10 minutes. The burger and glaze are flavorful, so I go super simple and fresh with the slaw. Feel free to make a more complex one if you wish.
Recipe by Souffle Bombay at