In a bowl combine the ground pork with all of the burger ingredients.
Form the mixture into 3-4 equal-sized patties with your hands. Press down on the patties until they are about 1-inch thick.
In a cast-iron or other 10-12 inch skillet, add one tablespoon of olive oil. Heat over medium-high heat.
Once the oil is hot, add the burger patties to the skillet. Cook for 5 minutes, flip and cook for another 4-5 minutes. The internal temperature of the burgers should be at least 160 degrees F.
While the burgers are cooking, make the slaw. In a jar or bowl, mix the dressing ingredients together. Add the coleslaw mix to a large bowl, pour the dressing over the slaw and toss to combine.
Serve the burgers warm on a toasted bun with lettuce and top with the slaw.
Ingredients
Swap Protein
Thomas Farms Ground Lamb
Burgers
1 pound ground lamb
2 tablespoons scallions, chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon sriracha
2 tablespoons soy sauce
1 teaspoon fish sauce
Salt & pepper, to taste
Slaw
1 package coleslaw mix with purple cabbage
1/4 cup olive oil
1 teaspoon toasted sesame oil
1 tablespoon sriracha
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
Salt, to taste
Instructions
In a bowl combine the ground lamb with all of the burger ingredients.
Form the mixture into 3-4 equal-sized patties with your hands. Press down on the patties until they are about 1-inch thick.
In a cast-iron or other 10-12 inch skillet, add one tablespoon of olive oil. Heat over medium-high heat.
Once the oil is hot, add the burger patties to the skillet. Cook for 5 minutes, flip and cook for another 4-5 minutes. The internal temperature of the burgers should be at least 160 degrees F.
While the burgers are cooking, make the slaw. In a jar or bowl, mix the dressing ingredients together. Add the coleslaw mix to a large bowl, pour the dressing over the slaw and toss to combine.
Serve the burgers warm on a toasted bun with lettuce and top with the slaw.
