Recipe by 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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apple - peeled, cored, and chopped
red onion, chopped
green or red bell pepper, chopped
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!!!
I followed it to a tee, aside from using applesauce instead of diced apples. I always make mini burgers, and I chilled it just as long. As soon as I flipped the burgers they broke apart, and what I was able to salvage from the grill, I had to cook on the stove top. They disintegrated and I ended up making Asian pork sloppy joes. The flavor was good, but it seemed like they needed a hard sear in a pan in order for them to have retained shape.
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.
What an incredible blend of flavors!! Adapted, as others, to what I had on hand: omitted bell pepper, applesauce in place of cider, flour in place of bread crumbs. Added 1 TBSP minced garlic and teaspoon of all spice. I also substituted an apple chipotle sauce for the teriyaki, as I was anxious to try the chipotle sauce. Just the aroma was tantalizing! I look forward to grilling these burgers this summer, but this time they baked for 20-25 minutes on a broiler pan in a 400 degree oven, turned at 15 minutes, and broiled on high for an additional 2 mins on each side to brown the burgers slightly. Topped with slices of apple, additional chipotle sauce, and mozzarella for the last 2 minutes of broiling - though I would've preferred a sharp white cheddar in place of the mozzarella (but we had none on hand). I'm confident these would've been exceptional exactly as the recipe is written, but they were also easy to adapt to what was on hand, and DELICIOUS and so moist! (Served with side of chipotle sweet potato fries.) Thanks, Norm, for the great recipe!
This is a mind teaser. My head says it is a burger, but the taste buds say it is ribs. This is fantastic, but for me not something I'd eat as often as a regular burger. This is special & would be a treat. My husband asked if there was liquid smoke in it, nope. He couldn't believe either how much it tasted like good ribs. I didn't have apple cider so didn't use anything in its place, just left out. I really don't see what it could've added because they were very moist & you have to put in the freezer for the 30 min to keep them firm. We didn't know if you'd use ketchup on these or what. I'd recommend just butter the bun & crisp them up. We did try a little BBQ sauce on a bite or two & it still tasted like a good rib with BBQ sauce then. I'm still having a hard time getting my head around how teriyaki sauce, apple, red pepper, ginger & soy sauce, onion & bread crumbs come out like they did for the flavor. Sorry, can't say enough, so good & juicy with lots of flavor.
Easy, Good burger. I always make extra pattys and throw them in the freezer for a lazy night.
add ground ginger and seasoning otherwise awesome dish..
Love'm, it is a refreshing twist on burgers. I can't wait to try them with fresh grated ginger. Thanks for the great new burger recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Pork Burger
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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