With the presence of fish sauce and sriracha in the recipe, I was surprised they didn't even call it an Asian turkey burger. I personally put fish sauce in just about every meal involving protein anyway. So I guess it's becoming more of a universal ingredient. I read somewhere that the combination of fish sauce and sugar keeps meat moist. And I hate dry meat. On that note, as I was looking over the turkey section, I was surprised at how expensive it is compared to other ground meat. So I grabbed ground pork instead. It was $2 less! Then, deviating even further from the turkey burger recipe, I added chives to my pork burger mixture because I thought I'd like the green color of the chives mixed in with the meat.
Use the same grill pan to grill the pork patties.
The recipe also called for alfalfa sprouts, but I chose cilantro instead.
So while there are some similarities in these 2 recipes, there are many differences as well. I guess I'll say this is my adaptation.
- 1 lb. ground pork
- 1 tbsp fish sauce
- 1 tbsp unrefined sugar
- 1 tbsp garlic powder
- About 1/4 cup of snipped chives
- sea salt, to taste
- 2 mini baguettes, split and sliced in half
- 1 avocado
- juice of half a lime
- handful of cilantro
- sriracha, about 1 tbsp
- mayo, about 2 tbsps
- Mix the pork lightly with fish sauce, sugar, chives, and garlic powder.
- Score into 4 sections, then toast the bread. Heat a grill pan over medium high heat, remove when ready, and spray with canola spray. Lay the bread slices facing down, and press flat. I use a bacon press.
- Make the sauce by combining the sriracha and mayo.
- Slice the avocado, squeeze the lime juice over it, then season with sea salt.
- Chop the cilantro.
- Make 4 pork patties, then cook about 6 minutes per side until done.
- Assemble and enjoy! The sauce should be dripping down your arm.