Sesame Pork Burgers with Sweet and Spicy Slaw

Ingredients for Sesame Pork Burgers with Sweet and Spicy Slaw

• 120 ml majonnäs

• 1 tablespoon rice or white vinegar

• 1 tablespoon Sriracha, hot chilli paste (sambal oelek), or sweet Thai chilli sauce (optional)

• 2 teskedar socker

• 1 1/2 teskedar kosher salt, delat

• 4 cups shredded cabbage

• 4 salladslökar, tunt skivade

• 450g fläskfärs

• 1 vitlöksklyfta, fint riven

• 1 teaspoon Sriracha, hot chilli paste (sambal oelek), or sweet Thai chilli sauce (optional)

• 1 teaspoon toasted sesame oil

• 1/2 teaspoons fish sauce

• 1/4 cup coriander leaves, finely chopped, plus more for serving

• 1/2 teskedar kosher salt, plus mer

• 1 matsked extra jungfruolivolja

• 4 English muffins, toasted

• Nymalen svartpeppar

• Bread-and-butter pickles or quick-pickled carrots (for serving

• valfritt)

Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 teaspoon salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.

Add cabbage and spring onions to remaining dressing and toss to evenly coat. Season with remaining 1/2 teaspoons salt. Cover and chill both the salad and dressing until ready to serve.

Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.

Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup coriander, and 1/2 teaspoons salt in a large bowl until well combined.

Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").

Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6–8 minutes.

Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and coriander, then close muffins. Serve with remaining slaw alongside.

Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

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