Asian Pork Burgers topped with an Asian Slaw

Ingredients

Ingredients:
Asian Slaw:
Juice of 1 lemon
1 teaspoon of ground mustard
1 tablespoon of freshly ground ginger
2 tablespoons of light brown sugar
2 tablespoons of cider vinegar
2 tablespoons of vegetable oil
2 tablespoons of sesame oil
¼ cup of soy sauce
1 teaspoon of sea salt
½ teaspoon of freshly ground pepper
1 head of shredded Napa Cabbage
½ sliced red onion
3 tablespoons of chopped cilantro
Pork Burgers:
1-½ pounds ground pork
1 teaspoon of sea salt
1 teaspoon of ground mustard
1 tablespoon of freshly ground ginger
2 tablespoons of cider vinegar
2 tablespoons of sesame oil
¼ cup of soy sauce
2 teaspoons of pepper
Zest of 1 lemon
3 tablespoons of Vegetable Oil  for brushing the grill rack
4 Sesame Rolls, split  Dijon Mustard, for brushing on the Rolls

Instructions

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Asian Slaw, combine the lemon juice, mustard, ginger, brown sugar, cider vinegar, oils, soy sauce, salt, and pepper in a bowl. Mix well to combine and set aside. Combine the shredded Napa Cabbage, red onion, and cilantro. Toss the soy sauce mixture with the cabbage mixture right before serving. To make the patties, combine all the ingredients, except vegetable oil, in a large bowl, mix well. Divide the mixture into 4 equal portions and form into thick patties that fit the bun, using the vegetable oil to help the meat from sticking to your hands. Brush the hot grill rack with the remaining oil. Place the patties on the center of the rack, cover, and grill 6-7 minutes per side. During the last few minutes of cooking uncover the burgers and put the rolls on the outer edges of the rack to toast very lightly. To assemble the burgers, brush a generous amount of Dijon mustard on both sides of the bun. On each roll bottom place ½ cup of Asian Slaw mixture and top with the patty. Add the top of the roll and serve. Makes 4 burgers.