Total Time
4hrs 40mins
Prep 4 hrs 30 mins
Cook 10 mins

I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.

Ingredients Nutrition

Directions

  1. In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of Mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
  2. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of Mirin, ginger, Chile garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.