Burgers have gotten more adventurous in the last decade or so. When your humble description writer came up in the world, your choices were basically cheese or no. (And you didn't even get a choice of cheese! Orange, square American on top of that patty, or nothing.) This burger is an adventure and a half, derived from a dim sum dish with all those flavors translating beautifully to burger and bun. Variety is the spice of life, and we're glad to live in a wonderful world of burger variety.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Make the Slaw
In a mixing bowl, combine slaw mix, mayonnaise, Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt.
Set aside for flavors to marry.
Form the Patties
Thoroughly combine pork, ponzu, ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Form into two 4" diameter patties.
Cook the Buns and Patties
Place a large non-stick pan over medium heat. Add buns to hot, dry pan, cut side down, and toast until golden brown, 1-2 minutes.
Remove buns to a plate.
Keep pan over medium heat and add 1 tsp. olive oil. Add patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 3-4 minutes per side.
Remove from burner.
Finish the Dish
In another mixing bowl, toss romaine with dressing.
Plate dish as pictured on front of card, placing patties on buns and topping with slaw. Serve salad on the side. Bon appétit!