These grilled pork burger patties are infused with Asian flavors, topped with a simple crunchy slaw, and smothered in homemade yum yum sauce. We’ve included instructions for grilling these pork burgers on a Big Green Egg or on a gas or charcoal grill because they’ll be on repeat all summer long.
Adapted from Ray Sheehan | Big Green Egg Basics | Page Street Publishing, 2022
If you are in the mood for a thick, juicy grilled pork burger but want something a bit different, give these flavor-packed Asian-style burgers a try. Top them off with crunchy slaw and homemade yum yum sauce for a savory, sweet and tangy bite.–Ray Sheehan
Grilled Pork Burger FAQs
The very best way to ensure your burger is cooked to the correct temperature (with pork, the temperature should be 160°F [71°C]) is with a meat thermometer. Just don’t insert your temperature probe vertically into the burger – stick it into the side where it’s less likely to go too far into the patty or even all the way through, which would give you an inaccurate reading.
You absolutely can, but remember to never let ground meat sit around at room temperature very long so that bacteria can start doing its thing. Feel free to make your patties ahead of time, but then wrap them up or store them in an airtight container until a few minutes before you’re ready to toss them onto the grill or the Big Green Egg.
The burgers should be made at least 30 minutes prior to serving – but if you do them an hour or two before you’re ready to cook, then wrap and store them; the ginger, scallion, and garlic will have a little more time to permeate the meat, making your finished product even more delicious!
You’ve essentially got a complete meal crammed between two buns here, but we certainly wouldn’t say no to a side of sweet potato wedges or a big ol’ slice of watermelon.
Grilled Pork Burgers
These easy grilled pork burgers can be made in a Big Green Egg or on a gas or charcoal grill.
For the homemade yum yum sauce
For the grilled pork burgers
Make the crunchy slaw
In a medium-sized bowl, combine the vinegar, soy sauce, olive oil, and lime juice. Add the coleslaw and scallion and mix well. Refrigerate until ready to use.
Make the homemade yum yum sauce
In a medium-sized bowl, whisk together the mayonnaise, tomato paste, vinegar, paprika, garlic powder, sugar, and melted butter. Season to taste with salt and pepper. Adjust to your desired consistency with water, adding 1 tablespoon at a time. Refrigerate until ready to use.
Make the grilled pork burgers
In a large bowl, combine the pork, ginger, scallions, garlic, sesame oil, salt, and pepper, mix well. Divvy the pork mixture into four equal portions, shaping each into a 1-inch (2.5-cm) thick patty. Refrigerate patties for at least 30 minutes, or until you’re ready to cook.
If using a Big Green Egg, set it up for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.If using a gas or charcoal grill, prepare it for direct grilling at 400°F (200°C).
Place the patties directly on the grill and cook for 5 to 6 minutes. Flip the burgers and continue to cook until they reach an internal temperature of 160°F (71°C), 5 to 7 minutes more.
Transfer the cooked burgers to a plate and tent them with foil to rest.
To build each burger, layer the bottom half of each bun with the sauce, a burger patty, and crunchy slaw. Top with the other half of the bun. Devour.
Serving: 1burgerCalories: 905kcal (45%)Carbohydrates: 28g (9%)Protein: 34g (68%)Fat: 72g (111%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 22gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 146mg (49%)Sodium: 1221mg (53%)Potassium: 721mg (21%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 292IU (6%)Vitamin C: 26mg (32%)Calcium: 120mg (12%)Iron: 4mg (22%)
Recipe Testers’ Reviews
Originally published May 31, 2022
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