Ingredients

Makes 4 burgers and about 2 cups slaw

For the burgers:

• 1 pound unseasoned ground pork
• 2 green onions, finely diced
• 2 garlic cloves, minced
• 1 jalapeno, seeded and finely diced
• 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
• 2 tablespoons finely chopped fresh basil or cilantro (or mix of both)
• 1½ teaspoons coconut aminos or ½ – 1 ½ teaspoon fish sauce
• 1 teaspoon lime zest
• ¼ teaspoon black pepper
• Pinch of salt

For the slaw:

• 1 cup shredded cabbage
• ½ cup shredded carrots (1 large)
• ½ medium red bell pepper (cut into thin strips, then strip cut into thirds)
• 2 green onions, thinly sliced (light and dark green parts)
• 2 tablespoons finely chopped fresh basil or cilantro (or mix of both)
• 2 tablespoons chopped nuts (peanuts, almonds or cashews)

For the Creamy Thai-Inspired Dressing:

• 2 tablespoons peanut butter, almond butter or cashew butter
• 2 tablespoon coconut aminos 
• 1 tablespoon lime juice 
• 1 teaspoon toasted sesame oil
• 1 small garlic clove, minced
• 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ¼ teaspoon fine salt
• Warm water if needed

Directions:

1. Preheat the grill to 425ºF-450ºF. A grill pan sprayed with non-stick cooking spray over medium-high heat on the stove also works (follow the recipe as written).
2. In a bowl, combine all burger ingredients. Use your hands to mix well until all ingredients are incorporated together. Shape burgers into 4 patties, each with a slight indentation in the middle. 
3. Grill for 9 to 10 minutes on one side, flip, and grill for another 5-8 minutes or until cooked through (160ºF internal temp).
4. While the burgers are grilling, prepare the slaw ingredients and place in a medium bowl. In a separate bowl, whisk together all of the dressing ingredients. Pour dressing over slaw ingredients and toss together until well incorporated. 
5. To serve, place burgers on buns or lettuce wraps. Top each burger with a generous amount of the slaw, and serve any extra slaw on the side. 

Made in partnership with The Real Food Dietitians.