Cooking for 4 people
Ingredients
- 1 lb
ground pork
- 1 tsp.
kosher salt
- tsp.
ground black pepper
- 1 tsp.
soy sauce
- 4
sliced French rolls
- 1
daikon radish, peeled and julienned
- 2
carrots, peeled and julienned
- cup
fresh cilantro leaves
-
cucumber, halved, seeded and thinly sliced
-
jalapeños, thinly sliced, to taste
- cup
mayonnaise
- cup
white vinegar
- cup
sugar
- cup
water
- 1 tsp.
kosher salt
1Food Prep
In a medium bowl, combine the vinegar, water, sugar, and 1 tsp. kosher salt and stir. Once the sugar and salt have completely dissolved, place julienned radish and carrots in a large resealable plastic bag, cover with the liquid, then seal the bag while removing as much air as possible. Place the bag in the refrigerator for at least 2 hours or overnight to allow the vegetables to marinate.
In a medium bowl, combine the ground pork, 1 tsp. soy sauce, 1 tsp. kosher salt and ½ tsp. ground black pepper, and blend well. Form the meat into 4 patties.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place patties on the grill and sear for approximately 3–4 minutes per side.
Move the patties onto the indirect, cooler side of the grate, cover, and allow to cook for about 5 minutes, until they reach an internal temperature of 160°F on a digital meat thermometer. Remove the burger patties from the grill.
To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
Drain the liquid from the pickled carrots and radish.
Assemble burgers by spreading mayonnaise on the buns, place a patty on the bottom bun, followed by sliced cucumber, sliced jalapeños (to taste), pickled vegetables and cilantro. Add the top bun and serve immediately.
Recipe created by Clint Cantwell on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
