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.