Ginger-Scallion Pork Burger with Spicy Quick Pickles

This is an Asian-style pork burger that’s juicy and flavorful.  The spicy, sweet and sour quick pickles and grilled onions the perfect toppings for this tasty burger.  I made a spicy condiment for it with Mae Ploy Sweet Chili Sauce mixed with a little mayo- so awesome!  When you read that word “awesome” it should sound like you are singing it in a high falsetto.  Makes 4

For the Burger Patties

• 1 lb. ground pork
• 1 T. dark sesame oil
• 1 T. fresh grated ginger
• 3 scallions, sliced thinly – about 1/4 C.
• 1 egg
• 1/2 t. salt
• 1/8 t. Chinese 5 spice powder
• 2 cloves garlic, minced
• 1/4-1/2 C. panko crumbs

For the Spicy Quick Pickles

• 1/2 English cucumber sliced paper thin (I used a mandolin)
• 1/4 C. rice wine vinegar
• 1 T. sugar
• 1/2 t. salt
• 1 jalapeno, seeded and sliced thinly

For the Toppings

• 1 sweet onion, sliced into rings and brushed with a little oil
• 2 T. Mae Ploy Sweet Chili Sauce
• 2 T. Mayonnaise
• 1 ripe tomato, sliced thickly
• 4 soft burger buns

First make the burgers.  Combine the pork, sesame oil, ginger, scallions, egg, salt, 5 Spice Powder, and garlic together – try not to mush the pork too much, but make sure the ingredients are well combined.  It’s easiest to do this with your hands.  Add about 1/4 C. of the panko crumbs and combine.  If the mixture seems to wet you can add a little more panko, up to 1/2 C.  Form the mixture into 4 patties, cover and chill for about an hour.  Meanwhile, make the pickles by combining the vinegar, sugar, and salt in a bowl.  Add the cucumber and jalapeno slices.  Cover and chill for about an hour.  Taste for seasonings before serving: too sour?  Add more sugar.  Too salty? Add more vinegar.  Heat a grill to medium heat and grill the onions until charred.  Set aside.  Grill the burgers until just done- about three to four minutes per side.  Serve the burgers with the onions, tomato slices, and pickles.  Combine the Mae Ploy and Mayo and offer it instead of Ketchup.