This a wonderful and different burger to fix on the grill.

Leigh

Gallery

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 pork burgers
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties.

    Advertisement
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.

  • Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce.

Nutrition Facts

607 calories; protein 27g 54% DV; carbohydrates 40.4g 13% DV; fat 36.6g 56% DV; cholesterol 117.7mg 39% DV; sodium 2103.8mg 84% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2008
I really like these but they definitely took longer than 7 min--on both sides. And I just fixed my grill today so I know its not my grill. Of course I am careful to cook pork all the way--raw pork isn't good. Anyway I've forgotten how much I prefer sausage burgers to hamburgers and I really like the combo of flavors in this--the spices in the pork and the toppings. Very delicious! I halved the recipe and got 7 burgers out of the deal. Now I'm told I make small burgers but I still think that the recipe as written would make more than six. Thanks for the recipe! Read More
(10)

Most helpful critical review

Rating: 3 stars
06/04/2015
'Followed the recipe except for using ground pork. 'Liked it didn't love it. I think I'd like this combination of flavors in pork cubes or slices rather than ground in burgers even just not formed over rice. I made twelve large burgers. 'Surprised they didn't shrink like beef. A nice Asian sauce would've "clinched" the flavor. It was a little ambiguous. Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/18/2008
I really like these but they definitely took longer than 7 min--on both sides. And I just fixed my grill today so I know its not my grill. Of course I am careful to cook pork all the way--raw pork isn't good. Anyway I've forgotten how much I prefer sausage burgers to hamburgers and I really like the combo of flavors in this--the spices in the pork and the toppings. Very delicious! I halved the recipe and got 7 burgers out of the deal. Now I'm told I make small burgers but I still think that the recipe as written would make more than six. Thanks for the recipe! Read More
(10)
Rating: 5 stars
05/26/2008
The best pork burger I've ever had. I pan fried them inside instead of putting them on the grill and they turned out to be excellent. Although I didn't have the sherry so I replaced it with teriyaki and I also added a tbsp of brown sugar and 1 tsp of crushed red pepper. The pork I had was also from a wild farrel hog which usually taste gamie but the flavors hid the wild taste. I will use this recipe for the rest of my life when it comes to making pork burgers... Mmmmmmmmm. Read More
(9)
Rating: 5 stars
05/22/2008
Excellent. A huge hit with the WHOLE house. The only things I did differently were to use spicy pork sausage add a little sesame oil and use thinly sliced celery on my bean sprout-hating boys' burgers. LOVE them thanks! Read More
(9)
Advertisement
Rating: 5 stars
10/11/2010
no bean sprouts or water chestnuts but it was so flavorful!! Cut back on the soy sauce - just a little too salty. I also made homemade sweet and sour sauce from this site. I also added sprinkling of sesame seeds to the meat mixture and a touch of sesame oil!! Used green onion as the onion. add white pepper for heat. Read More
(5)
Rating: 5 stars
01/03/2011
These were great. I am going to use turkey with sage next time. Read More
(4)
Rating: 5 stars
05/03/2013
This is such an original and tasty burger recipe. Really enjoyed trying these last night hubs grilled them to perfection! I did half the recipe and did make a couple of deletions and additions. Besides halfing all of the ingredients I added a shot of Mae Ploy sweet chili sauce and a dab of hot Chinese mustard to the meat mix. I found the mix pretty wet but formable so I skipped the breadcrumb and egg. I let the patties set up in the fridge for a good three hours before grilling. I used sweet and sour sauce with a little sweet chili sauce and a squirt of hot chili sauce heated in the micro to top. Yummy! Thanks for sharing your recipe with AR. Read More
(1)
Advertisement
Rating: 4 stars
05/17/2013
A decent original burger that is relatively healthy compared to some others with this amount of flavour. The water chestnuts were a great addition! They took the recommended time to cook for me (in response to the other poster) - I did heat the grill up to medium-high as recommended. Read More
Rating: 3 stars
06/04/2015
'Followed the recipe except for using ground pork. 'Liked it didn't love it. I think I'd like this combination of flavors in pork cubes or slices rather than ground in burgers even just not formed over rice. I made twelve large burgers. 'Surprised they didn't shrink like beef. A nice Asian sauce would've "clinched" the flavor. It was a little ambiguous. Read More