RECIPES: Recipe Details

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Gingered Pork and Sunshine Burger

Tangy, tender, juicy and with the brightness of orange and lime … this burger wakes up your mouth. The asian notes of ginger, garlic and soy sauce, perfect with the sweet juiciness of pork, are brightened to something akin to sunshine with the high notes of citrus. The tastes in this burger bring to mind warm breezes, beaches and all places tropical. Everyone I’ve made this for has asked for the recipe. It’s a real crowd pleaser.


Pork Patties:
1 1/2 tsp. orange zest, finely grated
4 tsp. ginger root, grated
2 tsp. garlic, finely minced
2 tsp. golden brown sugar
1 tsp. black pepper, freshly ground
1/4 c. soy sauce
2 lbs. ground pork
Orange Mayonnaise:
1/4 c. fresh orange juice
1/4 tsp. sea salt
1/2 c. mayonnaise
1 tsp. lime zest, finely grated
Citrus Topping:
1 c. cilantro, coarsely chopped
segments of 2 large oranges (peel, pith and seeds removed)
1 tsp. lime juice
1/4 tsp. sea salt
2 tbsp. vegetable oil for brushing on grill rack
6 large good-quality sesame seed hamburger buns
6 red lettuce leaves
6 small iceberg lettuce leaves


Prepare charcoal grill to medium heat or preheat gas grill to medium-high.

Pork Patties:
Mix together orange zest, ginger, garlic, sugar, pepper and soy sauce until well-blended. Add ground pork and mix well. Form into 6 patties, in the size of the bun. (The patties will be very soft. Don’t worry.)

Orange Mayonnaise:
Place orange juice and salt in small, fireproof saucepan. Heat over grill until orange juice is reduced to about 1 1/2 tbsp. Set aside to cool. When cool, mix well with mayonnaise and lime zest.

Citrus Topping:
Mix together gently cilantro, peeled orange segments, lime juice and salt.

Grill patties and buns:
Brush grill rack with vegetable oil. Gently place patties on grill, cover, and cook for 5 minutes on each side (or to preference), turning once. Grill hamburger buns, cut side down, until lightly toasted.

Assemble burgers:
Spread cut sides of toasted buns with Orange Mayonnaise. Fold over iceberg lettuce leaf (which will add some nice crunch) to fit on the bun bottom, then layer with one red lettuce leaf, followed by a Pork Patty. Divide the Citrus Topping over the 6 burgers, and cover with the bun tops. Slice in half, and serve.


Using a microplane makes grating the ginger and zests simple. ..........................................This is a corrected and rewritten entry of an earlier pork burger submission.