I really am enjoying the subscription to Food Network Magazine my mom got me for my birthday. I've been craving a burgers lately, and a recipe in the most recent issue of FNM caught my eye. It's actually a recipe for Asian meatball subs, but because I'm not in the mood these days to putz around making finicky things like meatballs (or at least making meatballs seems like a rather finicky activity to me right now) I decided to turn these into burgers. I think ground pork makes such excellent burgers - moist, juicy, and the flavour of the meat is mild & neutral enough to add all kinds of flavourings to it that work very well. You might recall the Curried Pork Burgers I made a while back; they have become a favourite of my brother & SIL. They might like this pork burger, too, as might you!
The recipe is here.
Frakking fantastic! Now, I made some adjustments. I didn't use any bread or milk or eggs as filler in my burger meat; I have moved away from doing that after reading Bobby Flay's burger book, and quite frankly, I think the burgers are better without all that stuff in them. I've never had a burger fall apart or crumble during cooking so I don't think it's necessary to add eggs & bread crumbs etc. I also didn't use the Asian chili sauce, and I broiled my burgers instead of frying them.
I loved these burgers so much I totally indulged and ate two! The Asian flavourings were wonderful, and I loved the crunch of the chopped chestnuts in them. I loved the bean sprout topping, too - also crunchy and tasty. As for the hoisin mayo...OMG...AMAZING! It was one incredible burger for sure, and that mayo was the cherry on the proverbial sundae.
Definitely give these a try if you're looking for a change in your same old, same old burger repertoire!