Prep 4 hrs
Cook 20 mins
You can make these on an indoor grill also. I usually glaze the tops with bottled hoisin sauce a minute before end of cooking time and then serve on large hamburger buns! Plan ahead these need to chill for a minumum of 4 hours before cooking --- low sodium soy sauce only for this!
- 907.18 g ground pork
- 118.29 ml fine dry breadcrumb
- 14.79 ml fresh minced garlic
- 4.92 ml seasoning salt
- 4.92 ml black pepper
- 4 green onions, finely chopped (can use a small yellow onion in place of green)
- 59.14 ml low sodium soy sauce
- 44.37 ml frozen orange juice concentrate, thawed
- 2.46 ml ginger powder (can use fresh minced ginger)
- 14.78 ml brown sugar
- Combine all ingredients in a large bowl.
- Shape into patties, then place on a sheet.
- Cover and refrigerate for a minumum of 4 hours.
- Grill about 7-10 minutes on each side or broil 3-inches from element for about 5-10 minutes per side (depending on the thickness of your pattie).
I had these last night to use up some pork. I cut the recipe in half as there was only 3 of us eating. I thought they were way too salty. They had a lot of flavors that popped out but the salt was a major draw back. If I ever made them again I would cut way back on the salt and soy sauce. I think that would make them much better. Chilling them for 4 hours really helped them come out moist and mine held together well.
Great recipe. We really enjoyed the oriental flair to these burgers. They were very moist. Cooked them for about 6 minutes each side under my grill in the oven and took your advice to put the hoisin sauce on top. I got 4 patties from 500g of pork (scaled the recipe accordingly) and used oatmeal instead of breadcrumbs. We served on buns with pickles, hot peppers, lettuce and tomatoes and potato wedges on the side.
Delicious is right! Would be great for a bbq party since you make the patties up ahead of time. I'll definitely be making this again.