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Gingered Pork Burgers with Fresh Corn and Basil Relish and Toasted Sesame Aioli

The Midwest is the heartland of our country. We are known for our amazing agriculture. As a matter of fact, agriculture is the number one industry here in Ohio where I live. To showcase my region of the country with fresh and flavorful Ohio and Midwest ingredients, and also honor the birthplace of the White Castle Slider, (which is my home town), I have developed these amazing Gingered Pork Burgers with Fresh Corn and Basil Relish and Toasted Sesame Aioli.

Ingredients 

Toasted Sesame Aioli:

1/2 cup mayonnaise

1 teaspoon soy sauce

1/2 teaspoon toasted sesame oil

1/2 teaspoon crushed red pepper

Fresh Corn and Basil Relish:

2 tablespoons unsalted butter

1/2 cup chopped sweet onion

1 1/4 cups fresh sweet yellow corn kernels

1/2 cup small diced and seeded red bell pepper

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped fresh basil

Patties:

2 tablespoons olive oil

1 cup chopped sweet onion

2 tablespoons minced, peeled fresh ginger

3/4 teaspoon salt

1 tablespoon minced fresh garlic

2 1/4 pounds ground pork

5 teaspoons soy sauce

1 teaspoon freshly ground black pepper

1 teaspoon toasted sesame oil

vegetable oil to wipe on grill rack

18 bakery style golden dinner rolls, split, about 2 inches by 2 inches

36 seedless cucumber slices, about 1/4 inch thick

Instructions 

Heat a gas grill to medium high heat.

To make the Toasted Sesame Aioli, combine the mayonnaise, soy sauce, toasted sesame oil and crushed red pepper in a small bowl and mix well. Refrigerate until ready to use.

To make the Fresh Corn and Basil Relish, place butter in a medium fire proof, heat safe skillet and place on grill rack. When butter has melted, add onion and saute until translucent. Add corn, red bell pepper, salt and pepper and saute until vegetables are crisp tender. Remove from heat and stir in basil. Keep warm.

To make the patties, place a medium heat safe fireproof skillet on grill rack. Add olive oil and heat until hot. Add onion, ginger and salt. Saute until onion is translucent and just starting to turn golden. Add garlic to onion mixture during last 2 minutes of cooking, taking care not to over cook garlic. Cool onion mixture to room temperature.

Place pork in a large mixing bowl. Add onion mixture, soy sauce, pepper and sesame oil. Blend mixture carefully so as not to compact meat. Form mixture into 18 equally sized patties.

Wipe the grill rack with vegetable oil.

Place patties on hot grill rack. Cover and cook 9-12 minutes or to desired degree of doneness, turning once during cooking.

Place rolls cut side down on outer edges of grill rack to toast during last few minutes of cooking patties.

To assemble the burgers, spread roll bottoms with Toasted Sesame Aioli, top each with 2 slices cucumber, a patty, a portion of Fresh Corn and Basil Relish and roll tops. Serve.

Yield: 6 servings each with 3 burgers or 18 mini burgers

Comments 

East meets West in a salute to the bounty of the Midwest. Enjoy!