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.

Ruth Cousineau
Recipe by Cooking Light June 2012

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Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
48 mins
total:
48 mins
Yield:
Serves 6 (serving size: 2 patties, 1 cup slaw, and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

296 calories; fat 10.8g; saturated fat 4.1g; mono fat 4.3g; poly fat 1.5g; protein 25.4g; carbohydrates 24.1g; fiber 4.2g; cholesterol 85mg; iron 0.7mg; sodium 724mg; calcium 85mg.