Categories: Asian

Ingredients

• FOR THE PEANUT SAUCE, WHISK:
• 1⁄3 cup creamy peanut butter
• 1⁄4 cup fresh lime juice
• 2 Tbsp. hoisin sauce
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. honey
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. chili garlic sauce
• 2 tsp. minced fresh ginger
• 2 tsp. minced fresh garlic
• FOR THE BURGERS, PULSE:
• 1 1⁄2 lb. ground pork
• 3 Tbsp. minced fresh ginger
• 4 scallions, chopped
• 1 Tbsp. chili garlic sauce
• ASSEMBLE:
• 4 burger buns, split and toasted

Directions

1. Preheat grill to medium-high. Brush grill grate with oil.

2. For the peanut sauce, whisk together peanut butter, lime juice, hoisin sauce, soy sauce, honey, sesame oil, 1 Tbsp. chili garlic sauce, 2 tsp. ginger, and garlic.

3. For the burgers, pulse pork, 3 Tbsp. ginger, scallions, and 1 Tbsp. chili garlic sauce in a food processor until combined. Shape mixture into four 1⁄2-inch thick patties.

4. Grill patties, covered, until well done, 4 minutes per side.

5. Assemble burgers on buns with Chayote Slaw and peanut sauce.

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