sesame pork burgers with sweet and spicy slaw
for the dressing and slaw:
- 1/2 cup mayonnaise
- 1 tbsp. rice or white vinegar
- 1 tbsp. sriracha hot chili paste (sambal oelek), or sweet thai chili sauce (optional)
- 2 tsp. sugar
- 1 1/2 tsp. kosher salt divided
- 1 package coleslaw mix
- 4 scallions thinly sliced
for the burgers:
- 1 lb. ground pork
- 1 garlic clove finely grated
- 1 tsp. sriracha hot chili paste (sambal oelek), or sweet thai chili sauce (optional)
- 1 tsp. toasted sesame oil
- 1/2 tsp. fish sauce
- 1/4 cup cilantro leaves finely chopped, plus more for serving
- 1/2 tsp. kosher salt plus more
- 1 tbsp. extra-virgin olive oil
- 4 english muffins toasted
- freshly ground black pepper
- bread-and-butter pickles
make the slaw:
whisk mayonnaise, vinegar, sriracha, sugar, and 1 tsp. salt in a large bowl.
transfer about 1/4 cup dressing to a small bowl; set aside.
add coleslaw mix and scallions to remaining dressing and toss to evenly coat.
season with remaining 1/2 tsp. salt.
cover and chill both the salad and dressing until ready to serve.
do ahead: dressing and slaw can be made 8 hours ahead. keep chilled.
make the burgers:
using your hands or a wooden spoon, mix pork, garlic, sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
shape pork mixture into 4 patties, slightly larger in diameter than english muffins (about 4").
heat olive oil in a large skillet over medium.
working in batches if necessary, fry patties until browned on both sides and cooked through, 6–8 minutes.
spread reserved dressing on muffins.
place a patty on bottom halves. season with salt and pepper.
pile on some slaw, pickles, and cilantro, then close muffins.
serve with remaining slaw alongside.