These burgers are a quick and flavorful alternative to traditional hamburgers. The pork pairs so well with the seasoning, but ground chicken would work well as an alternative to beef and pork.
Also, I cannot recommend enough that you top these with an Asian-style/inspired pickled veggie. I’ve always used my Easy Pickled Ginger and Veggies, but a store-bought version would be great too. That hit of crunch and acidity with the savory flavors of the burger and a creamy/spicy blend of sriracha and mayo take these to the next level.
1 lb pork
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon toasted sesame oil
1 tablespoon coconut aminos
Combine all ingredients in a bowl and mix with your hands until just combined. Be sure not to over work it and try not to pack it as you mix.
Portion into 4-6 burgers, depending on your preference.
Cook over medium to medium high heat on a grill or in a skillet until cooked through to 165* F. (Don’t smash or press the burgers as they cook or they can quickly become dry.)
Serve to your liking — I like mayo, sriracha, everything bagel seasoning, butter lettuce, and Easy Pickled Ginger and Veggies.
This is also really good served over rice with the same toppings (I put extra pickled veggies on mine it when I serve it that way).