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Hoisin Pork Burgers with Napa Cabbage Slaw

We have all heard of the phrase, "The All American Oldfashion Burger." These Asian inspired burgers add yang and yin to an old American favorite. The crunchy, sweet and spicy slaw and pita provides a pleasant contrast with the texture of the meat. Enjoy the crunching of the pita and slaw and then biting into the moist Asian flavored meat. The cilantro and Hoisin sauce give the ground ground pork and veal a refreshing and complimentive burger flavor.


2 ½ cups Napa Cabbage, very thinly sliced, Julianne style
1 ½ cups fresh bean sprouts, cleaned and dried
½ cup finely chopped fresh cilantro (plus ¼ for the patties)
½ cup finely chopped scallions
Slaw dressing:
2 ½ tablespoons rice wine vinegar
1-tablespoon honey
½ tsp red pepper flakes
¼ teaspoon kosher salt (plus ½ tsp for the patties)
¼ teaspoon freshly ground pepper (plus ½ tsp for the patties)
½ cup Colavita Extra Virgin Olive Oil
3 teaspoons finely minced fresh garlic
¼ cup finely chopped fresh cilantro
¼ cup finely chopped shallots
2 ½ tablespoons Hoisin Sauce
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1-pound ground pork
½ pound ground veal
Vegetable oil for coating grill rack
6- 6 inch wide, round pita pocket loaves


For slaw preparation, combine the cabbage, bean sprouts, cilantro and scallions into a 2-quart bowl and mix well. To make the slaw dressing, combine the vinegar, honey, red pepper flakes, salt and pepper into a 1-quart bowl and whisk to mix well. While whisking this mixture, slowly drizzle the oil. Continue whisking until well combined. Add the slaw dressing to the cabbage mixture and toss well. Allow the slaw mixture to rest in the refrigerator for one hour before starting the patty preparation. To begin making the patties, combine the garlic, cilantro, shallots, Hoisin sauce, salt and pepper into a 3-quart mixing bowl to form the seasoning mixture for the meat. Add the ground pork and veal into the bowl with the seasoning mixture. Incorporate the meat with the other ingredients by mixing with your hands. Take care not to over mix the meat mixture. Form the meat mixture into 6 equal sized patties that will fit inside the pita bread pockets. These patties may be slightly thinner than traditional patties. Preheat a gas grill for a medium-high temperature. When grill is ready, brush the grill rack with the vegetable oil. Place the patties on the grill, cover and cook, turning just once, about four to five minutes on each side for medium doneness. During the last few minutes of cooking the burgers, place the pita bread pockets on the outer edges of the grill. Toast each side of the pitas for 30 seconds to 1 minute per side. When pitas are lightly toasted on each side remove them from the grill. Remove the top portion of each pita by cutting across 2 inches down from the top of each pita. To assemble the burgers, place the cooked burgers inside each pita pocket and then add equal portions of slaw (at least 1/3 cup) to each pita-burger. Insert the cut off tops of each pita into the pita burgers behind the meat and slaw, forming a decorative wing with the extra pita section. Use the decorative wing to scoop up any extra slaw that might fall out of the pita burger. This recipe makes six hamburgers.


The slaw and patties can be made to to 3 hours ahead of time and stored in the refrigerator. Allow the patties to reach room temperature before grilling. Preparing the slaw and patties ahead of time can save time and make things less stressful when preparing for a party.