"Potsticker" Pork Burgers

These burgers taste like the inside of a potsticker. The slaw on top makes them fresh and crunchy. Make some extra to spill over the side if you want. I like to serve them on a toasted English muffin, but a bun would do fine too.

For the dressing and slaw:

• 1/2 cup mayonnaise

• 2 Tbl. rice wine vinegar (unseasoned)

• 1 Tbl. sriracha or sweet Thai chile sauce

• 2 tsp. sugar

• 1 tsp. kosher salt (more to taste)

• 4 cups shredded cabbage, or buy the pre-packaged slaw mix (discard the included sauce)

• 4 scallions, thinly sliced

For the burgers:

• 1 lb. ground pork

• 1 garlic clove, finely grated

• 1 tsp. sesame oil

• 1/2 tsp. fish sauce

• 1/4 cup cilantro leaves, finely chopped

• 1/2 tsp. kosher salt

• 2 Tbl. butter

• 1 Tbl. olive oil

• Salt and pepper

• English muffins

Instructions:

1. Make the sauce by combining the mayonnaise, rice wine vinegar, hot sauce, sugar and salt in a bowl. Once well combined set aside 1/4 cup of the sauce and stir the rest into the slaw and scallions until well coated. The slaw can sit in the refrigerator for up to 8 hours if needed.

2. Make the burgers but combining the ground pork, garlic, sesame oil, fish sauce, cilantro leaves and salt in a bowl. I like to use my hands to make sure it's all well distributed. Divide the mixture into four patties. They can sit in the refrigerator until you're ready to cook them.

3. Put the butter and olive oil in a pan (ideally cast iron) and heat until the butter is melted. Fry the patties for 3-4 minutes on each side until cooked through with a nice crust on the outside.

4. Toast the English muffins. Spread some of the sauce on the top of each muffin. Place a burger patty on the bottom half. Season with salt and pepper and then top with the slaw.