When I first started throwing around the idea of having a blog, I always thought that posting recipes would be a large part of what I did. People have always asked me for the recipes of dishes that I cooked. I would either shoot them an email or text and be done with it. So I thought the blog would be a great way to share recipes with more people, without having to do much more work. Well, here we are 5 months in and I haven’t posted the first recipe.
Luckily, my old buddy Tom Turner asked for a recipe on Instagram last week and it inspired me to actually post one for the first time. As many of you know, I do a lot of the cooking in my family these days. My wife is a wonderful cook, but her job doesn’t offer her the flexibility to get dinner started at a decent hour. I will cook pretty much anything and in every way, but I love to grill. I grill on a Weber performer and I only use lump charcoal, but we will delve into both of those decisions at a later date.
Many of the dishes we cook come from cookbooks that we have collected, family recipe scribbled on pads and notecards, and a little bit of creative licence. We also have a subscription to Cooking Light, where we get many of the recipes that we make. In addition to those sources, we often use the great cookbook that is Google. My sister-in-law, Leslie Severns, gave us some ground pork from Dowelltown’s Creekbend Farm and I dug up this old recipe from Food and Wine. I did make sliders instead of full size burgers, simply because my kids are more like to finish a slider. And they did just that. Since they weren’t full sized patties, I just cooked them for a minute or two less. This recipe is super easy and delicious. Give it a try!
- 1 1/2 pounds ground pork
- 2 scallions, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons Asian sesame oil
- Kosher salt and freshly ground pepper
- 4 hamburger buns, split
- 2 cups coleslaw mix
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
- Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
- Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
Sriracha and mayonnaise.
(Source: Melissa Rubel Jacobson, Food and Wine, August 2012)