Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Sriracha Chili Sauce
  • 2 heaping tablespoons honey
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh ginger
  • 1 1/2 pounds ground pork
  • 2 garlic cloves, minced
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon minced fresh ginger
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 teaspoon minced fresh mint
  • salt, to taste
  • 1/2 cucumber, julienne sliced
  • 1/2 carrot, julienne sliced
  • 1/4 cup roasted cashews, chopped
  • 1 teaspoon coconut vinegar or white vinegar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh mint
  • pinch of salt
  • sliced avocado
  • 1/4 cup roasted cashews, chopped
  • 1/4 cup Primal Kitchen Mayo
  • 1 tablespoon sriracha

Instruction

  • Heat grill up to a medium high heat. (I cooked mine on my Traeger Grill and they came out perfectly cooked and didn’t dry out whatsoever!)
  • Place all ingredients, except for the cashews, for the sweet chili sauce in a medium saute pan over medium-low heat and whisk to combine. Let reduce down for about 20 minutes to thicken.
  • Next make the burgers: place all ingredients for the burgers in a bowl and mix to combine. Make into 8 small flat burger patties. Press thumb into the middle of the burger to keep from rising while cooking. Place on grill to cook on both sides for 6-8 minutes, until cooked through and no longer pink.
  • While the burgers cook, mix all ingredients for the slaw together in a bowl to combine and put in the fridge to cool until burgers are ready.
  • Top burgers with reduced sweet chili sauce, slaw, cashews, avocado then mix together mayo and sriracha and drizzle on top!