Japanese pork-and-cabbage dumplings, called gyoza, inspired these yummy burgers. The subtle sweetness of brioche or pain au lait buns makes for a perfect pairing, but if you can't find them, substitute with your favourite soft hamburger buns.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In food processor, purée together egg, ginger, garlic, soy sauce, 2 tsp of the honey, pinch each of the salt and pepper and 1 tbsp water until smooth. Add mushrooms and green onions; pulse until finely chopped.
In bowl, mix together pork, mushroom mixture and bread crumbs just until combined. Shape into four 1/2-inch thick patties. (Make-ahead: Cover and refrigerate for up to 1 day. Or freeze for up to 3 weeks and add 5 to 7 minutes to cook time.) Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F, about 13 minutes.
While patties are grilling, in large bowl, whisk together sesame oil, vinegar and remaining honey, salt and pepper. Add coleslaw mix; toss to coat. Spread 1 tsp of the mayonnaise onto cut sides of bottom halves of buns. Top each with pattie and 1/2 cup of the coleslaw mixture; sandwich with top halves of buns.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 802 mg
- Sugars 15 g
- Protein 32 g
- Calories 635
- Total fat 33 g
- Potassium 446 mg
- Cholesterol 245 mg
- Saturated fat 12 g
- Total carbohydrate 54 g
%RDI
- Iron 29
- Folate 20
- Calcium 7
- Vitamin A 23
- Vitamin C 28
