It is hot and humid here in our neck of the woods. I’m reminded daily, when I pass the parched fields of cotton and peanuts, just how much the farmers are being affected by this drought. We are in need of a slow moving tropical storm!
In this heat, I have lost all desire for cooking. The problem is, it still has to be done, and that falls under my job description. I usually prefer to grill during the hot summer months. It keeps the kitchen and house cooler, and Greg usually likes to help out with the grill.
This recipe is a fairly new find, from foodandwine.com. I have made these sliders a few times this summer, and we love them! I usually get around 16 sliders, but you can easily make eight full-size burgers instead. They are perfect topped with mayonnaise and Sriracha and served with Napa Cabbage Salad.
- 3 lb. ground pork
- 4 scallions, thinly sliced
- 2 tbsp. grated fresh ginger
- 2 lg. garlic cloves, minced
- 3 tsp. sesame oil
- kosher salt and freshly ground black pepper, to taste
- buns
- Mayonnaise and Sriracha
- Heat grill to high heat (about 450°F). Without handling the pork too much, mix the pork, scallions, ginger, garlic, sesame oil, salt and pepper in a large bowl. Pat out into 16 sliders.
- When the grill is ready, grill the burgers, flipping only once, until the burgers have reached an internal temperature of 160°F.
- During the last few minutes of grilling toast the buns if desired.
- Top each burger with mayonnaise and Sriracha, if desired.
