Pork Adobo Burgers
This Filipino inspired pork adobo burger is soaked in a tangy adobo vinegar-based sauce and topped with a sweet slaw.
Ingredients
For the adobo sauce
- ½ cup full fat coconut milk
- ½ cup apple cider or rice vinegar
- ¼ cup soy sauce
- 12 cloves garlic
- 1 jalapeno minced and de-seeded
- 1 tsp black pepper
- 5 bay leaves
For the burgers
- 1 pound ground pork
- ¼ cup diced green onion
- 4 cloves garlic, minced
For the slaw
- 1 cup coleslaw or chopped cabbage mix
- 1 tsp sesame oil
- 2 TB rice wine vinegar
- 2 TB honey
- ½ TB soy sauce
- ½ TB fresh ginger
- 1 clove garlic, minced
- 2 TB toasted sesame seeds
For the rest
- 4 burger buns, slightly toasted
Instructions
Make the adobo sauce
- Combine all the ingredients for the adobo sauce in a small saucepan and bring to a boil. Reduce to a simmer, and continue cooking until the mixture had reduced to about 1/2.
- Remove the bay leaves. Using an immersion blender, blitz until smooth. Set aside.
Make the burgers
- In a medium bowl, combine the pork, green onions, garlic, salt and pepper (to taste). With your hands, combine well and form into 4 uniform patties.
- Grill about 4 minutes per side, until cooked through and the inside reaches 160F. Once they are cooked, set aside to rest about 5 minutes.
Make the slaw
- In a medium bowl, combine all the dressing ingredients. Mix well. Add the coleslaw, and toss until the dressing is completely covering the cabbage.
Assemble the burgers
- To each bun, pour enough adobo sauce on the bottom side until the bun is wet, but not sopped through. Top with a burger and then 1/4 of the slaw.
- Repeat with remaining burgers.
- Use any leftover adobo sauce as an au jus, to dip.