Spicy Pork Burgers With Gochujang Slaw Recipes

Steps:

• 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 cabbage 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.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

Steps:

• For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool.
• For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside.
• For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts.
• Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops.

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
• Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
• Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
• Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

Steps:

• Combine the cabbage with the onion in a large bowl. Season with salt and pepper and toss to combine. Add the lime juice and zest, olive oil, sesame oil, soy sauce, the 1 teaspoon rice vinegar and 1 teaspoon honey and toss to evenly coat. Set aside to let all the flavors infuse.
• Prepare 3 shallow bowls or pie plates. In the first bowl, whisk together the flour with 1 tablespoon salt. In the second, whisk together the egg with 1 tablespoon water and 1 tablespoon of the gochujang. In the third bowl, stir together the panko and 1/4 cup of the sesame seeds.
• Place 1 pork chop in between two sheets of plastic wrap or parchment paper and pound with a meat mallet or heavy-bottomed skillet until the pork is 1/4 inch thick. Repeat with the remaining pork chops.
• Working in an assembly line, dip the pork into the flour mixture, shaking off the excess, then into the egg mixture, and finally, coat in the breadcrumbs, pressing to make sure the pork is thoroughly coated.
• Add 1/2 inch neutral oil to a large skillet and heat over medium heat until shimmering. Fry the pork until crispy and browned, 2 to 3 minutes per side, moving the pork around to ensure it cooks evenly. Transfer to a wire rack set inside a rimmed baking sheet or paper-towel lined plate and immediately season with salt.
• Melt the butter in a small saucepan over medium heat. Add the garlic and remaining 1 tablespoon sesame seeds and cook, stirring, until fragrant, 1 to 2 minutes. Remove from the heat and set aside.
• Whisk together the 2 tablespoons honey with the remaining 1 tablespoon rice vinegar in a small heatproof bowl. Add the 1/4 cup gochujang and whisk until combined. Whisk in the butter mixture until smooth. Measure out 2 tablespoons of this sauce into another small bowl; reserve the rest for another use. Add the mayonnaise to the small bowl and stir together until smooth.
• Spread the gochujang mayo on both sides of the bread. Fill each sandwich with 1 pork cutlet and some of the purple slaw and serve immediately. Enjoy!