Pork and Chive Burgers with Sriracha Aioli and Kimchi Slaw

Pork and Chive Burgers with
Sriracha Aioli and Kimchi Slaw
Ready: 30-40 min
Serves: 2
690 calories
Kimchi is a spicy Korean condiment made from fermented vegetables such
as cabbage, turnip, carrot, and radish. While there are many varieties, it is
often flavored with garlic, ginger, chiles, and small fish. Here, it's tossed into
a slaw with carrots for some crunch alongside these Asian-inspired burgers.
USDA recommends cooking ground meat to 160° F.
- RECIPE TIPS
Salt helps to break down garlic and pull
1. Prepare Ingredients
2. Make Burgers
3. Cook Burgers
Rinse lettuce and pat dry with paper
towel. Pat pork dry with paper towel.
Rinse chives and thinly slice. Trim and
discard skin of ginger and mince. Rinse
scallions, trim and discard roots, and
thinly slice. Mince garlic.
In a large bowl, combine 1 teaspoon
sesame oil, pork, chives, ginger, ½ of
garlic, salt, and pepper. Using your
hands, mix to combine well. Form into 2
equal patties, about 1-inch thick. Using
your thumb, create a dimple in the
center of each.
Heat 1 tablespoon canola oil in a
medium pan over medium-high heat.
When oil is shimmering, add burgers
and cook until no longer pink and
cooked through, 3-4 minutes per side.
Remove from pan and set aside to rest
for about 5 minutes.
out its natural juices. By repeatedly
scraping down and pressing the two
together, you'll get a paste! Doing so
makes for a smooth garlicky addition to
dressings and sauces without chunks of
garlic.
Be sure to read through the entire recipe
before you begin cooking. Trust us-- you'll
be glad you did!
- INGREDIENTS
4 leaves Boston lettuce
10 ounces ground pork
¼ bunch chives
1
inch ginger
2 scallions
2 cloves garlic, divided
1
tablespoon sesame oil, divided
3 packets mayonnaise
1
packet Sriracha
½ tablespoon rice wine vinegar
¾ cup kimchi
1
4. Make Sriracha Aioli
5. Toss Slaw
6. Plate Burgers
While burgers cook, sprinkle a pinch
salt over remaining garlic on a cutting
board. Using a large knife, carefully
scrape over mixture at a 45° angle,
pressing down. Repeat until garlic is
broken down and a paste forms. In a
small bowl, combine garlic paste,
mayonnaise, and as much Sriracha as
desired. Taste and add salt and pepper
as needed. Set aside.
In a large bowl, whisk together rice wine
vinegar and remaining sesame oil. Add
kimchi, shredded carrot, and scallion
and toss to coat. Taste and add salt and
pepper as needed.
Stack 2 lettuce leaves each on 2 plates
and top with burgers. Dollop over
Sriracha aioli and serve with kimchi
carrot slaw alongside.
cup shredded carrot
- YOU'LL NEED
medium pan
1
tablespoon canola oil
kosher salt
black pepper
Join the Plated community - post your
#platedpics this week!
Chef Elana and her team want to know what you
think of this recipe! Email your feedback to
chef@plated.com.