With simple ingredients and colorful toppings, these bunless Asian Pork Burgers make an excellent low carb meal! Whole30, keto, and paleo.
- 1 pound ground pork
- 2 scallions, beards trimmed, thinly sliced
- 1 tablespoon finely chopped fresh ginger
- 1 large garlic clove, minced
- 3 teaspoons avocado oil, divided
- 1 teaspoon fish sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups thinly sliced cabbage
- 2 teaspoons rice vinegar
- 1 teaspoon coconut aminos
- Green leaf lettuce, romaine, or iceberg lettuce (for wrapping the burgers)
- Spicy mayonnaise (see notes)
- Add ground pork, sliced scallions, ginger, garlic, 1 teaspoon avocado oil, fish sauce, salt, and pepper to a bowl. Using your hands, mix until the spices are just incorporated. Refrigerate for at least 30 minutes.
- Meanwhile, toss the red cabbage, rice vinegar, and coconut aminos in a large bowl. Refrigerate until ready to use.
- Preheat the grill to medium-high heat (500-600 degrees).
- Remove the meat mixture from the fridge. Divide into 4 equal portions and, using your hands, shape each section into a 3/4″ tall patty.
- Brush each patty on both sides with remaining 2 teaspoons avocado oil. Add to the grill and cook for 8 minutes, flipping once halfway through.
- To assemble the burgers, overlap a few large leaves of lettuce. Place a pork burger near the edge of the leaves and top with mayo mixture and cabbage slaw. Fold up the back of the lettuce leaves and sides. Serve with potato wedges, if desired.
To make your own Spicy Mayonnaise, measure 1/4 cup Primal Kitchen Mayonnaise. Add paprika and chili powder 1/8 teaspoon at a time, tasting as you go, until it’s spiced enough for your tastes.
Keywords: Asian pork burgers