Thursday, June 14, 2012

Asian Burgers

Saturdays and Sundays I spend prepping food for the week or even coming weeks.  It's when I typically make muffins for the freezer, a batch of yogurt, and any part of the meals in the coming week that can be prepped beforehand.  This Sunday, I prepped my potstickers and had some of the pork filling left over, so I thought I would try grilling it up like a was amazing!  This would work with about any meat, I would think, not just pork, chicken or turkey would be fantastic, too. I ate mine on an Udi's bun and topped it with grilled pineapple, napa cabbage and a sesame oil/mayonnaise mixture.

Asian Burgers
For burger patties:
4 oz Napa Cabbage, shredded (2-3 cups)
1 1/2 teaspoons salt
3/4 pound lean ground pork (or lean ground chicken or turkey)
2 tablespoons finely chopped green onions
1 1/2 teaspoons chicken stock or water
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
dash white pepper

grilled pineapple
napa cabbage
1 teaspoon sesame oil mixed with 1/4 cup mayonnaise


Salt the cabbage with 1 teaspoon of salt and set aside for at least 5 minutes.  Squeeze out the excess moisture. In a large bowl, combine the patty ingredients and 1/2 teaspoon of salt.

Form into patties and grill over medium-high/high heat, until done.

Top with toppings and enjoy.

This post is featured on Allergy Friendly Friday.


  1. Looks yummy. With bit added chilli sauce, it could turn really spicy.

  2. I agree, this burger looks delicious! I pinned it to our Udi's Gluten Free Pinterest account, so our followers could check it out. Thanks for posting!