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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 48 Minutes
Total: 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 10.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 25.4g
  • Carbohydrate: 24.1g
  • Fiber: 4.2g
  • Cholesterol: 85mg
  • Iron: 0.7mg
  • Sodium: 724mg
  • Calcium: 85mg

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