Pork Patties with Plum Sauce and Napa Cabbage Slaw

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Asian seasonings jazz up these mini pork burgers. We add bulgur to the patties to stretch the ground pork and keep saturated fat in check.

Yield:

Serves 6 (serving size: 2 patties, 1 cup slaw, and 2 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 48 Minutes
Total: 48 Minutes

Nutritional Information

Calories 296
Fat 10.8 g
Satfat 4.1 g
Monofat 4.3 g
Polyfat 1.5 g
Protein 25.4 g
Carbohydrate 24.1 g
Fiber 4.2 g
Cholesterol 85 mg
Iron 0.7 mg
Sodium 724 mg
Calcium 85 mg

Ingredients

1 1/2 cups coarsely chopped plums (about 1/2 pound)
1 1/2 tablespoons brown sugar
2 tablespoons seasoned rice vinegar
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 cup boiling water
1/2 cup uncooked bulgur
1 1/2 pounds ground pork, 80% lean
1 cup diagonally cut green onions, divided
1/2 cup chopped fresh cilantro, divided
2 tablespoons dry sherry
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
6 cups shredded napa (Chinese) cabbage (about 1/2 large head)
3 tablespoons seasoned rice vinegar
1/4 teaspoon dark sesame oil

Preparation

1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place plum mixture in a blender or food processor; process until smooth.

2. Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes. Drain well. Combine bulgur, pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 teaspoon salt, and pepper in a medium bowl. Divide pork mixture into 12 equal portions, gently shaping each into a 3/4-inch-thick patty. Press a nickel-sized indentation in center of each patty. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties.

3. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce.

Note:

Ruth Cousineau,

June 2012