Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped cucumber, seeded if large

  2. 1/4 cup thinly sliced green onion

  3. 1/4 cup chopped carrot

  4. 1/2 cup rice vinegar

  5. 2 tablespoons mirin (Japanese rice wine)

  6. 1 teaspoon white sugar

  7. 2 pounds ground pork

  8. 2 tablespoons tamari sauce

  9. 1 tablespoon toasted sesame oil

  10. 1 teaspoon mirin (Japanese rice wine)

  11. 1 tablespoon grated fresh ginger

  12. 1 tablespoon chili garlic sauce

  13. 1 teaspoon fish sauce

  14. 6 sesame seed hamburger buns

  15. 1 teaspoon chopped fresh basil

  16. 1 teaspoon chopped fresh mint

Instructions Jump to Ingredients ↑

  1. In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.

  2. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.

  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  4. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.


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