Asian Pork Burger Recipe

Published Categorized as Recipes
Asian Pork Burger

My Favorite Ginger Asian Pork Burger Recipe

Although ginger is usually associated with Asian food, this amazingly tasting root pairs well with so many other foods, including this pork burger recipe.

And yes, even hamburgers! If you want to try something more than a simple burger recipe, then this flavor packed burger is the perfect start. It’s quick and easy, and everything is done in less than 30 minutes.

This particular recipe is served with a cucumber salad, which works so well with the ginger. A satisfying meal that is still healthy and light. Just be sure to use the whole wheat bun!

Asian Pork Burger Recipe

Recipe by Bill Allen


Prep time


Cooking time




Total time






  • Pantry Items

  • Black pepper

  • Good quality mayonnaise

  • Sea salt

  • Soy sauce

  • Szechuan peppercorns

  • Shopping List

  • 2 inches fresh ginger

  • 2 Scallions

  • 1 Serrano or jalapeno pepper

  • 1 bunch watercress

  • 2 long English cucumbers

  • 1 bunch mint

  • 1 ½ pounds lean ground pork

  • 7 oz plain yogurt (we like Greek)

  • 4-6 whole wheat hamburger buns

  • Equipment

  • Bread knife

  • Heavy skillet cast iron is perfect for this

  • Measuring cups and spoons

  • Mixing bowls

  • Salad spinner

  • Sheet pan

  • Vegetable peeler


  • When you walk in the door
  • Don’t refrigerate the pork
  • Preheat the grill or broiler and adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the beer
  • Prep
  • Peel the ginger and mince it.
  • Trim and slice the scallions into thin rounds.
  • Remove the seeds and pith from the pepper and mince it.
  • Peel the cucumbers and slice them into 1/4-inch slices.
  • Rinse the mint and pat it dry. Pluck 1/4 cup leaves.
  • Measure 1 tsp. Szechuan peppercorns. Grind the peppercorns and sift them.
  • Rinse the watercress and spin it dry.
  • Slice the buns in half.
  • Cooking
  • Place the pork, ginger, scallions, minced pepper, Szechuan pepper and 2 tsps. soy sauce in a medium-size mixing bowl and mix together with your fingers.
  • Form 4 to 6 patties.
  • Heat the heavy skillet over medium-high heat and put as many burgers in it as will easily fit. Cook until they are brown on one side, 4-5 minutes. Flip and cook on the other side 4-5 minutes.
  • Put the yogurt in a medium-sized bowl.
  • Mince the mint leaves and stir them into the yogurt. Season with salt and pepper.
  • Stir in the cucumbers.
  • Get someone to set the table. While you’re at it, ask them to open up a beer for you!
  • Toast the cut sides of the buns under the broiler. Don’t walk away from the broiling buns – they’ll toast quickly!
  • To make the burgers, slather the cut sides of the buns with mayo. Place a burger on the bottom half of a bun and top with the watercress. Put the top of the bun on the watercress and your burgers are ready to go!
  • Take the burgers to the table, along with the cuke salad and the beer. Have fun!


  • Szechuan peppercorns (you can use black or white peppercorns as a substitute)

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