Fresh off the grill, juicy pork burgers topped with gooey Gruyère cheese can stand up to any beef burger. They shrink as they cook, so try to form patties that are slightly larger in diameter than the buns.
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.
These juicy, mildly seasoned burgers need only lettuce and thinly sliced red onion to round them out.
These tender, super flavourful burgers use fresh chorizo sausages found in the meat department, not the dry cured chorizo from the deli section. Can't find manchego cheese? Use Pecorino-Romano instead.
Serve these Chinese-inspired burgers topped with Napa Slaw on sesame buns.
Lean ground pork sizzles on the grill with popular Oriental flavours — ginger and teriyaki — and with the crunch of water chestnuts.
Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
Hot Korean pickled cabbage (kimchee) is our favourite topping for this fabulous burger. You can make the Quick Kimchee, buy it at a Korean grocery store or even replace its crunch (but not its heat) with shredded iceberg lettuce and tomato.
Vera Byquist of Winnipeg has been making these burgers for years. She loves them because they're hot and spicy. We agree, but if you prefer a milder taste, reduce or omit the hot pepper flakes in the patties.
