What happens when you want pork dumplings, anything teriyaki-ed, and peanut satay sauce all at the same time? These Pork Teriyaki Peanut Butter Burgers, that’s what. Yes, once again my conflicting cravings have taken the wheel. This isn’t always a good thing. Sometimes it’s a very bad thing. I remember a batch of pink peppercorn Jell-o jigglers being one such disaster. You have no idea what I’m talking about because you never saw them and I intend to keep it that way. Thankfully, these Pork Teriyaki Peanut Butter Burgers did not go the way of the pink peppercorn Jello jiggler, they instead became an instant favorite.
To tell you the truth, I was a bit skeptical when my brain handed me this particular idea. I’m usually a purist when it comes to burgers. I worship at the altar of the burger stand burger and I consider anything beyond the standard lettuce, onions, pickles, and cheese as trying too hard. The cheeseburger is perfect, it doesn’t need to be anything fancy. Now, I allow for more creativity when chicken or fish burgers are involved because I think at that point you’re closer to sandwich territory. But burgers, beef or otherwise, shouldn’t be messed with… except in this VERY special case.
Feel free to disagree with me on everything I said about burgers. In fact, let me have it in the comments below. I can take it. I know craft burgers are very much a thing and I’m no contrarian. You do you. So, if you love your swiss mushroom melt or some magical blue cheese situation, I have nothing but love for you. I just may not share your order. We cool? Cool.
Anyway, as I was saying these Pork Teriyaki Peanut Butter Burgers are so good they have me rethinking my rather austere stance on burgers. Maybe it’s the pickled pineapple. Perhaps it’s the sesame purple cabbage slaw. It could be the peanut butter because peanut butter is boss. Whatever it is, I am completely and totally in love. Seriously, I am in complete heart-eyed-emoji mode.
I wish I had more to say about these magical burgers, but they have rendered me speechless, which is a very new experience for me. Like anything other-worldly-good, these Pork Teriyaki Peanut Butter Burgers can really only be experienced. If that’s not a ringing endorsement of this recipe, I don’t know what is. So, go forth and make this recipe. Not just for me but for yourself.
Enjoy!
Pork Teriyaki Peanut Butter Burgers with Pickled Pineapple & Cabbage Slaw
Equipment
- small saucepan
- grill or cast iron skillet
Ingredients
Pickled Jalapeño Pineapple
- ¼ pineapple thinly sliced
- 2 jalapeños quartered & thinly sliced
- 1 tsp crushed red pepper flakes
- ¾ cup rice wine vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
Sesame Red Cabbage Slaw
- ¼ red cabbage shredded
- 2 scallions cut into matchsticks
- 1 tbsp black sesame seeds
- 2 tsp fresh ginger minced
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
Pork Burgers
- 454g (1lb) ground pork
- ½ cup panko bread crumbs
- 1 large egg
- 1 scallion thinly sliced
- 2 tsp ginger minced
- 4 cloves garlic minced
- ¼ cup water chestnuts minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
Teriyaki Sauce
- ¼ cup soy sauce
- ½ cup water
- 2 tbsp honey
- 2 tbsp mirin
- 1 tbsp cornstarch
- 1 tbsp black sesame seeds
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes
To Assemble
- 4 brioche burger buns
- 1 avocado thinly sliced
- 4 tbsp crunchy peanut butter
Instructions
For the Pickled Pineapple
- Place pineapple, jalapeños, and red pepper flakes in a medium-sized bowl. Toss to combine.
- In a small bowl whisk vinegar, sugar, and salt together until the sugar dissolves. Pour the vinegar mixture over the pineapple and toss to coat. Let the pineapple sit for at least 1 hour before using.
For the Cabbage Slaw
- Place cabbage, scallions, and sesame seeds in a large bowl and toss to combine.
- In a small bowl combine ginger, rice wine vinegar, soy sauce, honey, and sesame oil. Pour sesame dressing over the cabbage mixture and toss to coat. Refrigerate for at least 30 minutes to let the flavors meld.
For the Pork Burgers
- Place all ingredients in a large bowl. Using a clean hand, mix the contents of the bowl until uniform. Form mixture into four evenly-sized patties. Cover with plastic wrap and refrigerate for 30 minutes.
- Heat a well-seasoned cast-iron frying pan or grill over high heat until smoking. Reduce heat to medium and add the burgers. Cook for 3-5 minutes per side or until golden brown and cooked through.
For the Teriyaki Sauce
- While the burgers are cooking, whisk sauce ingredients together in a small saucepan. Place saucepan over medium heat and bring to a gentle boil, stirring constantly. Cook until thickened enough to coat the back of a spoon, then remove from the heat. Brush on both sides of the cooked pork burgers.
To Assemble
- Spread 1 tablespoon of peanut butter on all four of the brioche buns. Place a Pork Teriyaki burger on top followed by 3-4 avocado slices. Finish the burger with a spoonful of slaw and a spoonful of the pineapple. Serve immediately with a cold beer.
