“I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.” - by wisweetp
Ingredients
Adjust Servings
Original recipe yields 6 burgers
Directions
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 487 cal
- 24%
- Fat
- 27 g
- 42%
- Carbs
- 26.6 g
- 9%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I'm the submitter of the recipe. Pleaese note that the rice vinegar is unseasoned. If you are using seasoned rice vinegar, please omit the sugar. The burgers can be cooked to your preference as lon..." See moreg as you keep to the recommended safe temp. We prefer them browned."
OrkyZ
"By far the best burger I've ever made. I substituted a lot of ingredients for this. I couldn't find mirin so I used Sherry with an equal part of sugar dissolved in it. for the tamari, I used soy sa..." See moreuce. I thought I had ginger at home, turns out I didn't so I used pickled ginger and for the sesame oil which I also thought I had I substituted chili oil. I was surprised how amazing this burger turned out considering I didn't have half of the ingredients but my god was it amazing!! I definitely plan on making this again!"
Danielle
"We LOVED these! I reduced the pork to 1 pound, but kept the measurements of the additions the same; the burgers were moist and very flavorful. I didn't use the cucumber pickle in this recipe because..." See more I already had some homemade do chua (carrot & radish pickle) in my refrigerator. This definitely fits the bill when you're craving Asian food, and is much faster than take out!"
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