Spicy Asian Pork Burgers with Asian Wasabi Slaw

Any feedback, additions or subtractions would be greatly appreciated. Thanks and enjoy!

Pork burgers

• 1-1/2lbs ground pork
• sweet and spicy Asian sauce
• salt, pepper and garlic powder to taste
• shredded carrot
• green scallions
• avacado
• shoe string crispy potatoes
• wasabi mayonaisse
• you favorite buns

Asian slaw

• 1 16oz bag of slaw(we prefer broccoli slaw as it has a bite to it)
• 1/2 cup fresh cilantro
• 1/4 cup chopped green onions
• 3 tbsp white wine vinegar
• 1 tbsp sesame oil
• 3 tbsp mayo
• 1 tsp sugar
• 1 1/2 tsp of fresh grated ginger
• 2 to 3 tsp of wasabi to taste
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cups of lightly salted peanuts.

Combine pork, salt, pepper, garlic, and sweet and spicy sauce (to taste) in a bowl and mix well. Form patties and let rest till room temperature. For the slaw, combine all the ingredients besides the slaw and peanuts in a bowl and mix well. Then, blend in the slaw and mix until well coated. Chill in the fridge for at least an hr. When ready to eat, sprinkle peanuts on the slaw.

Meantime, set the BGE up........medium amount of charcoal and heat to 500 dregs. I used whiskey smoke chips and turned out awesome. When up to temp, scatter the smoke chips and lay a cast iron grate on top of the coals to get the sear and crunch on the outside of the burger. Sear the burgers for 1 1/2 to 2 minutes per side. After the sear, pull the burgers off and lay the steel grate in the egg. Put the burgers on the steel grate, shut both vents on the egg, and let sit for ten minutes. Done to perfection.

Let burgers sit for 5 to 10 minutes.....fix your burger up with the rest on the ingredients and dive in.

If you're making your own wasabi mayo..........in a bowl, as much mayo as you would like and mix wasabi paste to taste. Be careful with the wasabi as some are hotter than others. I also like to mix in some fresh ginger to the mayo as well.