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+ servings

sesame pork burgers with sweet and spicy slaw

serves 4
by Nancy


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:

  1. whisk mayonnaise, vinegar, sriracha, sugar, and 1 tsp. salt in a large bowl.
  2. transfer about 1/4 cup dressing to a small bowl; set aside.
  3. add coleslaw mix and scallions to remaining dressing and toss to evenly coat.
  4. season with remaining 1/2 tsp. salt.
  5. cover and chill both the salad and dressing until ready to serve.
  6. do ahead: dressing and slaw can be made 8 hours ahead. keep chilled.

make the burgers:

  1. 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.
  2. shape pork mixture into 4 patties, slightly larger in diameter than english muffins (about 4").
  3. heat olive oil in a large skillet over medium.
  4. working in batches if necessary, fry patties until browned on both sides and cooked through, 6–8 minutes.
  5. spread reserved dressing on muffins.
  6. place a patty on bottom halves. season with salt and pepper.
  7. pile on some slaw, pickles, and cilantro, then close muffins.
  8. serve with remaining slaw alongside.