ASIAN-STYLE PORK BURGERS WITH HOISIN KETCHUP AND SRIRACHA SLAW

Serves 2.

SLAW

INGREDIENTS 2 cups finely shredded cabbage (such as packaged angel hair slaw) 1 small carrot, finely shredded 2 scallions, white and light green part only, julienned 1⁄3 cup mayonnaise 1 teaspoon rice vinegar 1 teaspoon Sriracha hot sauce, or to taste — salt and black pepper to taste DIRECTIONS 1 Combine slaw ingredients in a small bowl. Adjust seasoning as desired. Set aside.

KETCHUP

INGREDIENTS ½ cup ketchup 1 tablespoon hoisin sauce 1 teaspoon soy sauce DIRECTIONS 1 Combine ketchup ingredient in a small bowl. Reserve 1 tablespoon ketchup.

BURGERS

INGREDIENTS 8 ounces ground pork 2 cloves garlic, minced 2 teaspoons minced ginger ½ teaspoon salt — Black pepper, to taste — Tomato slices — Red onion slices — Hamburger buns DIRECTIONS 1 Combine ground pork, garlic, ginger, salt, black pepper and 1 tablespoon reserved ketchup and mix well, being careful not to work the meat too much. Form into 2 even patties. 2 Preheat a grill over medium-high heat. Place the patties on the grill, reduce heat to medium and cook 5-6 minutes per side or until cooked through to 165 degrees and no longer pink. 3 To serve: Serve on hamburger buns with tomato and red onion slices, topped with hoisin ketchup and slaw.