Well, I do believe that I’ve just succeeded in pulling a “hat trick” this year for #BurgerMonth! The first two burgers that I made were an enormous hit, and this one was just as delicious! Three smash hits in a row! So after making an Italian-Style Stuffed Pizza burger and a Tex-Mexican-Style Crunch Wrap burger, I thought to make an Asian-style burger this time, and these Gingersnap Moo Shu Pork Sliders with Tangy Asian-Style Slaw were phenomenal! 

 

 

The month of May just happens to be #NationalHamburgerMonth, and for the third year in a row, Kita Roberts (of Girl Carnivore) has put on an incredible event rounding up over 100 bloggers to participate in her #BurgerMonth bash! I participated in this event last year, and had so much fun, that I’ve been looking forward to doing it again all year long! Kita has again rounded up some wonderful sponsors for this event, too, and there is a link at the bottom of this post to enter the Giveaway! So be sure to scroll down and enter throughout the whole month of May! Make sure you pop on over to her page to also see all of the fantastic burgers made this year, as well as the past two years! Think of this as your free, go-to summer burger cookbook!

So let’s get to my last one for this year’s event. And be sure to Pin it onto your favorite Pinterest Boards, because it’s a keeper for sure!

This one starts with ground pork. Not to be confused with ground sausage! It’s completely unseasoned and a bit soft compared to ground sausage as well as ground beef. So I do NOT recommend that you grill these. It really makes for the best, tender and juicy burgers, though! So simply break up the pork and crumble it into a large bowl. Add the rest of the patty ingredients, tossing to mix. Then mix further with your hands. Shape them into 12 small patties and place them onto a waxed paper-lined baking sheet. Cover with another sheet of waxed paper and pop them into the fridge to chill! They’ll firm up a bit and they won’t stick to the waxed paper, either.

 

 

Next, stir all of your slaw mixture ingredients together, and chill that as well.

 

 

After an hour or so, your patties are ready to fry! Do them in batches in a large, deep frying pan with some canola oil. Fry them until they’re very deep dark on the outside over medium low heat. You want a super-dark, rich, caramelized color. Take your time doing this, too, to ensure that they get done all the way through. So keep that heat medium-low! Five minutes per side is approximately how long mine take.

Lastly, just slice open your rolls, baste the insides, broil, and assemble! You can baste them with melted butter if you’d like. But butter-flavored no-stick spray works really well, too!

 

Once they’re nicely toasted, top them with your slaw salad…

…then a warm, juicy, pork patty….

 

 

….spread and drizzle them with hoisin sauce and sprinkle with toasted sesame seeds.

 

 

Garnish with a few snipped green onions…

and there’s only one very last most important thing to do…

 

 

…dig in!!!!

 

 

These are great for parties, too, because you can make everything but toast the rolls the day before! The patties rewarm beautifully in the microwave, and the salad is even better the next day! So make sure that you save this, Pin it, or print it out and add it to your files, because you’re definitely going to want to make these babies! They might just be your go-to for Memorial Day weekend! 😉

 

~ The Giveaway ~

The sponsors this year are giving away some pretty cool swag that you can win!
Check this stuff out! *And just pop over to #BurgerMonth to enter!*

~*~

●      American Lamb Board – ALB Prize Boxes 5 lbs of Ground Lamb, Apron, & Meat Thermometer

●      Anolon – 10″x 18″ Double Burner Griddle and Grill Pan

●      Beef, It’s What’s For Dinner – Prize Packs of Beefy Grilling-Themed Goodies

●      Char-Broil – Char-Broil Kettleman Grill

●      Curly’s BBQ – Curly’s BBQ Pork Pack

●      Cuttingboard.com – Olive Wood Carver Board

●      Melissa’s Produce – Baby Vegetable Box

●      Primal Stone – XL Primal Stone

●      Spiceologist – 4 Rub Grilling Spice Set

●      Thermoworks – Thermapen Mk4

●      Veal Made Easy – 5 lbs Veal and Grilling Gear

~*~

Pretty cool stuff, right? So enter, and be sure to check out Kita’s blog to see all of the fantastic burgers being created throughout the entire month of May, as well as check out the previous years’ recipes, too!! Don’t miss out!

 

 

 

*DISCLAIMER:
Where this EPIC Burger Creation is my OWN for #BURGERMONTH 2017, and I did not receive payment, compensation, nor product for this event and post, I would like to thank American Lamb Board, Anolon, Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy for donating the GRILL PRIZE PACKAGES for a few of our very lucky followers to WIN!

~ And many kind thanks to Kita for having me!
Looking forward to seeing the rest of the awesomely creative burgers
by this wonderful group of foodie bloggers,
as well as participating again next year!
Hope you all are enjoying this year’s event as much as we are! ~

 

 

Yield: 12 sliders

Gingersnap Moo Shu Pork Sliders with Tangy Asian-Style Slaw

Print

Ingredients

For the Pork Patties:

• 1 1/2 lbs. ground pork, (*not sausage)
• 2 cups shredded cole slaw mix, chopped smaller (*from a 10 oz. bag or fresh homemade), with or without carrots
• 12 gingersnap cookies, snapped smaller and finely ground in mini processor
• 1 1/2 Tbl. snipped green onion
• 1/3 cup + 1/2 Tbl. soy sauce
• 1 Tbl. sriracha chili sauce, (*more if you like fiery-hot!)
• 1 Tbl. very finely minced fresh garlic, about 3 cloves
• white pepper (to sprinkle on outsides)
• 4 Tbl. vegetable oil for frying, divided

For the Asian Slaw:

• 1 extra large egg, hard scrambled and finely chopped, optional
• rest of the 10 oz. bag of cole slaw mix, or 3 cups lightly packed
• 1 large green onion, snipped
• 1 Tbl. EVOO
• 1 Tbl. soy sauce
• 1 1/2 tsp. sesame oil
• 1 tsp. rice vinegar
• 1 1/2 tsp. sriracha chili sauce
• 1 tsp. hoisin, Kikkoman only please! See note!
• 1 small clove garlic very finely minced
• 1/8 tsp. grated fresh ginger, or to taste

Rest of Ingredients:

• 1 - 12 roll pkg. King's Hawaiian Rolls, toasted on the inside (or warmed)
• more hoisin sauce (1/4 - 1/2 cup)
• toasted sesame seeds and more snipped green onion for garnish

Instructions

For the Pork Patties: In large bowl, mix all ingredients except white pepper until just combined but well mixed. Form into 12 equally-sized patties and place onto a waxed paper-lined baking sheet. Sprinkle tops lightly with white pepper, cover with another sheet of waxed paper and pop into the fridge to chill for at least 1 hour.

For the Asian Slaw: In medium-sized bowl, toss scrambled egg, cole slaw mix and green onions.

In small measuring pitcher, whisk rest of ingredients until very well mixed. Pour over slaw mixture, and toss and stir very well to coat all. Cover and chill.

To Finish: In large frying pan, add 3 - 4 Tbl. canola or vegetable oil and get hot. Turn down to medium-low heat and add 4 - 5 of the patties to the pan peppered side down. Sprinkle tops lightly with more white pepper. Fry patties over medium-low heat for 5-6 minutes *per side* until very deep golden browned and caramelized on the outside. Remove patties to a plate after each batch, rinse out pan, wipe clean, and repeat until all are cooked.(*Don't forget the oil! Or they will stick, even to a non-stick pan.)

Slice rolls open and butter or spray insides and broil to toast rolls (or warm them in the microwave a little). Then top with a spoonful of the slaw mix, top with a fried pork patty, and drizzle tops with a little hoisin sauce. Sprinkle with toasted sesame seeds and more snipped green onion, and place on tops.

Rewarm a bit in the microwave if necessary after all are assembled when serving. Really nice served with grilled or oven-roasted summer vegetables, mini egg rolls, or a nicely seasoned rice pilaf. Serve with extra sriracha, hoisin and soy sauce at the table for dipping if anyone would like. And enjoy!

Notes

*I have tried several different brands of hoisin sauce, and have found that the only one that works is Kikkoman. Hoisin should be thick and very dark brown in color. (NOT thin and reddish!) Please use Kikkoman for this recipe.