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Asian Pork Burger

Asian Pork Burger

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Norm Walker

Norm Walker

I am a big fan of American classics like burgers and pizza, but sometimes you need to push things a little bit and try to come up with something that is a bit different. My wife and I both love Asian food and we love burgers, so one day I got inspired to whip up this recipe. They turned out amazing the first time; you just have to try these. They are so flavorful you can eat them without a bun. I would recommend putting some extra teriyaki sauce on them.

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Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet


  1. Mix the ground pork, apple, onion, bell pepper, teriyaki sauce, apple cider, ground ginger, bread crumbs, black pepper, and soy sauce together in a mixing bowl until evenly combined; shape into 8 patties. Chill the patties in the freezer for 30 minutes so they are not soft when placed on the grill.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Cook the burgers on the preheated grill until firm, hot, and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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This is an awesome recipe!!!! I did make a couple slight changes I omitted the bell pepper cause I had none and the apple, I added some fresh garlic bout two teaspoons. Other than that followed the recipe and it turned out great!!!

MN Nice

MN Nice


These are very delicious. I followed the recipe as written, other than that I cooked it on the George Foreman due to cold, wet weather. Thanks for sharing this great recipe.

Mrs. J.

Mrs. J.


This "Asian Pork Burger" recipe produced a delicious meatloaf! I am gluten intolerant, so I had to adapt the recipe to my needs. My first bad idea was to replace the breadcrumbs with an egg to use as a meat binder: the meat was so wet that there was no way I could form it into patties (so I even left out the apple cider). My second bad idea was to bake the meat mixture in a covered casserole dish: the meatloaf was "swimming" in 1 cup of jus after 1 hour in the oven. I put the meatloaf under the broiler to brown it up, and used 1 cup of strained jus from the meatloaf (along with some other Asian seasonings) to make a delicious gravy for the meatloaf. I believe that any issues that I had with the recipe were due to the fact that I omitted the breadcrumbs. I would not hesitate to use this recipe to make a meatloaf again: it was delicious! Thank you Norm Walker for sharing your recipe.

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