GINGER TERIYAKI POTSTICKER BURGER WITH RAMEN BUN
1lb ground pork
2 cloves of garlic, minced
Pinch of Kosher salt
2 tablespoons fresh ginger
1 green onion, diced
Dash of white pepper
1 teaspoon sesame oil
1-2 tablespoons of Elda’s Kitchen Ginger Teriyaki Cooking & Grilling Sauce
1 Pack of ramen noodles
2 cups of angel hair coleslaw mix
1/2 cup red onion
3/4 teaspoon Kosher salt
Dash of rice wine vinegar
2 tablespoons mayonnaise
1 teaspoon of sriracha
A couple drops of sesame oil
A slice of grilled or fresh pineapple (if fresh, be sure to pat down with a paper towel before putting on burger)
Lettuce or arugula
Fresh avocado slices
Pickled red onions
Follow instructions on ramen noodle package to cook noodles. Heat skillet or griddle to medium-high temperature. Place large, heat-safe cookie cutter on griddle and spray thoroughly with non-stick spray. Using tongs, fill the cookie cutter to the top with noodles and press for a nice, thick ramen bun. Cook for 3-4 minutes on each side. For a crisp ramen bun, place finished ramen on a cooling rack to allow for air circulation on all sides.
In a large bowl, combine ground pork, salt, garlic, ginger, green onion, sesame oil, and Elda’s Kitchen Ginger Teriyaki Cooking & Grilling Sauce. At this point, we recommend no more than 2 tablespoons of Ginger Teriyaki sauce in order to ensure that the patties can hold their shape. Let pork mixture chill in the fridge for at least 30 minutes to allow flavors to combine.
Using a large cookie cutter, form patties out of the pork mixture.
Grease griddle or skillet and cook patties over medium heat. Allow burgers to cook about 6-7 minutes before flipping.
Slaw and Sriracha Mayo
While the burger is cooking, prepare slaw and sriracha mayo. In a small bowl, mix angel hair coleslaw, red onion, salt, and rice wine vinegar.
For the sriracha mayo, mix mayo, sriracha, and sesame oil until combined.
When burgers have been cooked to an internal temperature of 165 degrees Fahrenheit, you’re ready to build your burger.
Place pork burger on ramen bun and top with slaw. Gently spread sriracha mayo on the remaining half of the bun. Add additional drizzling of Elda’s Ginger Teriyaki Cooking & Grilling Sauce to taste. If using optional toppings such as pineapple or egg, add them before placing the top bun.
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