I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables into the patties and you have what might just be the perfect pork burger. Or any kind of burger for that matter. It’s just good!
I substituted a hot pepper instead of adding bell pepper to these Asian pork burgers. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs. Every bite of these burgers is amazing. I could make these 10 days in a row and not get bored with them.
I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
Also try my maple mustard pork burgers. They’re crazy good too.
Asian Pork Burgers
- 2 pounds ground pork
- 1 small apple peeled, cored, finely chopped
- ½ red onion finely chopped
- ½ bell pepper green or red, finely chopped (I substituted a small chili pepper)
- ¼ cup teriyaki sauce
- ¼ cup apple cider
- 1 teaspoon ground ginger
- ½ cup bread crumbs
- 1 teaspoon ground black pepper
- 1 teaspoon soy sauce
- 8 hamburger buns
- Place the pork in a large bowl.
- Add the remaining ingredients except for the buns.
- Divide into 8 equally-sized portions and form into patties.
- Wrap in wax paper and refrigerate for 30 minutes.
- Fire up your grill.
- Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
- Toast the buns, if desired.
Nutritional values are approximate.