John’s Thai Pork Burgers + Salad

Thai Pork Burgers + Salad

Thai Pork Burgers

1 slice hearty white sandwich bread, torn into pieces

1 shallot, minced

3 tablespoons minced fresh cilantro

2 tablespoons milk

4 teaspoons fish sauce

1 tablespoon Worcestershire sauce

2 teaspoons Sriracha sauce

1 ¼ teaspoons minced fresh thyme

1 teaspoon grated lime zest

1 teaspoon pepper

1/2 teaspoon salt

1 ½ pounds 80 to 85 percent lean ground pork

4 hamburger buns, toasted and buttered

Instructions

Combine bread, shallot, cilantro, milk, fish sauce, Worcestershire, Sriracha, thyme,lime zest, pepper, and salt in a large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.
Divide meat into 4 equal balls. Flatten balls into even ¾-inch-thick patties, about 4 inches in diameter. Using your fingertips, press the centers of patties down until about ½ inch thick, creating a slight divot.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over the grill. Set cooking grate in place, cover, and open lid vent completely. Heat the grill until hot.
FOR A GAS GRILL: Turn all burners to high and heat the grill until hot, about 15 minutes.Turn all burners to medium.
Clean and oil cooking grate. Grill patties (covered if using gas), until browned on the first side, 5 to 7 minutes. Flip and continue to grill until burgers register 150 degrees, 5 to 7 minutes longer. Serve burgers on buns with sauce

The Burger Sauce

Ingredients

¼ Cup Mayonnaise

2 Tablespoon sour cream

1-2 Tablespoons prepared horseradish

1 Tablespoon whole grain Mustard

1 Garlic clove minced

Pinch of sugar

Hotsauce

Cabbage, Cilantro, Salted Cashews, and Crunchy Chili Oil

Salad from The Modern Table cookbook by Kim Kushner and Adeena Sussman

Notes: Serves 8 & ready in 20MN

Ingredients

4 cups shredded red cabbage

4 Cups shredded green cabbage

¼ cup rice vinegar

2 tsp coconut sugar or brown sugar

½ tsp kosher salt

¼ tsp freshly ground black pepper

2 Tbsp neutral oil such as avocado oil, vegetable oil, or rice bran oil

1 Clove garlic, minced

1 Tsp chili flakes

¼ cup crushed roasted salted cashews

1 Tbsp roasted salted sunflower seeds

1 Tbsp roasted pumpkin seeds

1 Tbsp of roasted sesame seeds

½ tsp toasted sesame oil

¼ Cup cilantro leaves, roughly chopped

Instructions

In a large bowl, combine cabbages, vinegar, and sugar. Season with salt and pepper. Using your hands, toss to combine. Set aside to marinate

Meanwhile, heat neutral oil in a large nonstick skillet over medium high heat. Add garlic, chill lakes, cashews, and seeds and sauté for 5 minutes, until golden. Transfer mixture to a small bowl, then stir in sesame oil.

Scatter cilantro over the cabbage. Drizzle with crunch chili oil and toss well. Serve immediately.