Bunless Asian Pork Burgers

How to make great burgers

Naturally, I have a few tips on making great homemade burgers.

I'll save you a real slog through the weeds - maybe I'll tackle that in another post, another time.

But with a few simple tips, you'll be on your way to making awesome burgers, regardless of whether you use beef, pork, chicken, or fish!

Let's dive in to the tips:

• Don't overmix. This is a general rule with a few exceptions, but by and large if you mix the meat and spices too thoroughly, you'll end up with tough burgers. So mix with your hands just until the spices are incorporated, and call it good.
• Let the mixed meat chill at least 30 minutes before making patties and grilling. I know, it adds a valuable 30 minutes to your prep time. But for flavorful burgers that actually stick together when you grill them, this step is essential! While the meat's chilling in the fridge, all the spices will marinate the meat, and you can happily prep the rest of the meal and preheat the grill knowing that you're making some damn good burgers.
• Brush the patties with oil before grilling. I don't know why this was such a mind-blowing realization to me. Previously, I'd always oiled the grates before tossing anything on the grill. But then the grates smoke and drip oil, causing flareups. Instead, using a basting brush to apply some olive oil or avocado oil directly to the patties ensures they won't stick, even when you flip them.

Spices, toppings, and subs for Asian Pork Burgers

I want to give you options. First, let's go over the non-negotiables.

First and foremost, I wouldn't substitute anything in the patties themselves. We're talking pretty basic ingredients here: ginger, garlic, scallions (green onions), salt, pepper, fish sauce.

If fresh ginger is hard for you to find, you can try substituting ¼ teaspoon of ground ginger. BUT, don't go with ground ginger just because you've never bought fresh ginger - if it's available, use it!

And here's a bonus tip for you. You don't have to "peel" ginger. Chop it up finely enough, and the outer "skin" is completely unnoticeable.

The toppings are the area you can really play with things for these Asian pork burgers.

I made a super simple slaw consisting of purple cabbage, coconut aminos, rice vinegar. You can make it even more simple by tossing the cabbage in a couple tablespoons of Primal Kitchen Sesame Ginger Dressing (my favorite)!

I also decided to throw on a super simple "sauce" - Primal Kitchen Mayo mixed with a little paprika and chili powder.

No recipe for that one - just measure out ¼ cup of mayo and add the spices a bit at a time until it tastes phenomenal to you!

Those were my picks, but you can certainly take the reigns in the toppings department. Add a bit of pickled ginger, maybe a different kind of slaw. Used sliced red onion or jalapenos. Your choice!

More paleo grilling recipes

• Easy Bunless Burgers with Cilantro Dill Mayo
• Grilled Walleye with Mango Salsa
• Grilled Brats with Peppers and Onions
• Easy Tuna Burgers
• Grilled Flank Steak with Olive Herb Relish

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