Sesame Pork Burgers with Slaw | Epicurious

• servings: 4 servings
• total time: 45 minutes

Ingredients

1/2 cup mayonnaise

1 Tbsp. rice or white vinegar

1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)

2 tsp. sugar

1 1/2 tsp. kosher salt, divided

4 cups shredded cabbage

4 scallions, thinly sliced

1 lb. ground pork

1 garlic clove, finely grated

1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)

1 tsp. toasted sesame oil

1/2 tsp. fish sauce

1/4 cup cilantro leaves, finely chopped, plus more for serving

1/2 tsp. kosher salt, plus more

1 Tbsp. extra-virgin olive oil

4 English muffins, toasted

Freshly ground black pepper

Bread-and-butter pickles or quick-pickled carrots (for serving; optional)

Directions

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.

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.