In my last post I mentioned I had made those Brioche Buns with a special sandwich in mind, and here it is!
But first a question . . . Do you tuck your outdoor grill away when summer passes?
I know many of you live in mild climates where grilling is possible all year long, others of us have very different climates. Here, I do sometimes grill in spite of our rainy winter season, though I'm not so inclined to do so when we get our occasional snowfall. How about at your home?
The GOOD news is, whether you put your grill to rest for the cooler months or not, these burgers can be cooked on the grill or in a saute pan, so you can make them all year round.
Combining ground duck or chicken breast meat with ground pork shoulder makes these burgers deliciously juicy. Garlic, shallots and Chinese 5 Spice powder mixed into the meat mixture adds an intriguing flavor dimension, not your everyday burger at all.
For the crunch appeal, thinly sliced red and green cabbage is tossed with a vinaigrette of lime juice, fish sauce (you can substitute soy sauce if you don't care for fish sauce), a little sugar and spicy chili-garlic sauce, along with a sprinkling of sliced green onions and chopped cilantro. This is a really good slaw all on its own, and when piled on these burgers it takes them over the top.
If you give these a try, I hope you like them as much as we did.
For a printable copy of the recipe, please visit my recipe blog HERE.
Hope you're having a great day, everyone ~ thank you for stopping by. Hugs !~m.
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Mari...absolutely delicious looking! I am fortunate, we have both charcoal and gas grill going all year long.
ReplyDeleteOmg...these look spectacular! I grill all year long...even in the winter with snow....not as much then but I have.
ReplyDeleteLove burgers. Looks like a winner. :-)
ReplyDeleteSince my grill is gas and on our screened in porch, I sometimes grill in the winter. But usually it's a fairly warm day when I am planning the week's menu and by the time it gets to grill day, it's freezing!
ReplyDeleteWe use our grill all winter (in Illinois) unless it is so cold that my husband can't stand to be out in it! These sound interesting. I would use chicken, I've just never had any desire to eat duck, although I have tried duck eggs!
ReplyDeleteMy propane outdoor grill is used all year long living here in the Great White North. These burgers could be made all year round!!
ReplyDeletelovely use of your lovely buns. I am sooo making these! thanks for sharing and my compliments on your beautiful blog(I am Barbara E. from FB)
ReplyDeleteFabulous looking burger! We grill all year long, though winter grilling involves far more whining on Tom's part!
ReplyDeleteThank you so much for your comments!
ReplyDeleteHi Barb E!
AMI, nyc ~ *far more whining* you crack me up!
Hope you're having a great Wednesday everybody. xo
Wow, these burgers are really perfect for any season! Duck or pork sounds wonderful with this Asian flavor combination. Gotta roll up my sleeve and try your brioche buns. I made the traditional ones and your recipe seems versatile since I can use them as hamburger buns. :) Take care and have a wonderful weekend ahead.
ReplyDeleteThank you Amy! If you make them, I hope you like these buns. xo
ReplyDelete