Best 5 Thai Spiced Pork Burgers Recipes

THAI PORK BURGERS

Steps:

• Finely shred lime peel (reserve lime). In a large bowl combine the lime peel, pork, bacon, soy sauce, 1 tablespoon of the Thai Hot Spice, shallot, cilantro, lemongrass, ginger, and garlic. Mix well to combine. Form into 4 patties, 3/4- to 1-inch thick.
• For a charcoal or gas grill, place the patties on the grill rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in burgers registers 160°F. (Or, preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 5 inches from the heat for 10 to 12 minutes or until done (160°F.).
• Squeeze juice of half of a lime into a small bowl. Add mayonnaise, chile sauce, and remaining spice mix. Stir to combine. Add coleslaw. Toss to combine.
• Serve burgers on buns topped with slaw mixture. Thai Hot Pepper Spice Mix
• Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.

THAI-STYLE PORK BURGERS WITH RED FRESNO CHILI AND CILANTRO SLAW

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Thoroughly rinse produce and pat dry. Mince garlic. Coarsely chop cilantro. Slice chiles into thin rounds, removing membrane (white spiny innards) and seeds, if averse to spice. Thinly slice green onion on a bias (angle). 2 Prepare the Slaw In a large mixing bowl, add rice vinegar, sesame oil, half of the green onions, garlic, and cilantro. Whisk together to incorporate. Add salt and pepper to taste. Add slaw mix and chiles to taste (reserving some chile slices for garnish). (Chiles can pack a punch, so if you're spice averse, go easy). Let marinate for 10 minutes before serving. 3 Mix the Burger In a large mixing bowl, combine ground pork, soy sauce, and remaining green onions. Mix well with your hands or a spatula to incorporate. With your hands, shape the mixture into two equal-sized patties. 4 Cook the Burger In a large pan, warm 2 tsp. olive oil over medium-high heat. Season both sides of burgers with a pinch of salt and pepper. Cook for 6-8 minutes on each side, or until the burgers are firm to the touch and reach an internal temperature of 160 degrees. 5 Plate the Dish Toast or warm buns in the oven, if desired. Place a bun in the middle of the plate. Top each bun with a burger. Garnish each burger with fresh chile slaw and any remaining slices of chile if desired.

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

THAI-SPICED PORK BURGERS

Steps:

• Whisk mayonnaise and lime juice in large bowl. Season with salt and pepper. Cover; chill. Puree green onions and next 3 ingredients in processor unitl smooth. Add mushrooms; process until finely chopped. Transfer to large bowl. Mix in pork and next 3 ingredients. Divide into 6 equal patties.
• Heat oil in heavy large skillet over medium heat. Fry burgers until brown and cooked through, about five minutes per side. Spread 1 tablespoon lime mayonnaise on bottom of each bun. Place burger atp mayonnaise. Add cabbage to remaining myonnaise in bowl; toss to coat. Top burgers with cabbage mistsure, dividing equally. Place buns tops on cabbage.

THAI-STYLE PORK

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.