ASIAN-STYLE PORK BURGERS with CRUNCHY SLAW AND YUM YUM SAUCE

Makes 4 servings

CRUNCHY SLAW

2 tsp (10 ml) rice vinegar

1 tsp soy sauce

2 tsp (10 ml) olive oil

1 tsp fresh lime juice

1 (1-lb [455-g]) package coleslaw mix

1 tbsp (2 g) thinly sliced scallion

YUM YUM SAUCE

1¼ cups (281 g) mayonnaise

2 tbsp (32 g) tomato paste

1 tbsp (15 ml) rice vinegar

1 tsp paprika

1 tsp garlic powder

1 tbsp (13 g) sugar

1 tbsp (15 ml) melted butter

Salt and black pepper

2 tbsp (30 ml) water

BURGERS

1½ lb (680 g) ground pork

1 tbsp (7 g) finely grated fresh ginger

1 tbsp (3 g) thinly sliced scallion

2 tsp (6 g) minced garlic

1¼ tsp (6 ml) sesame oil

2 tsp (12 g) kosher salt

½ tsp freshly ground black pepper

4 hamburger buns, split and toasted

Prepare the slaw: In a medium-sized bowl, combine the vinegar, soy sauce, olive oil and lime juice. Add the coleslaw and scallion and mix well. Refrigerate the slaw until ready to use.

Prepare the sauce: In a medium-sized bowl, whisk together the mayonnaise, tomato paste, vinegar, paprika, garlic powder, sugar and melted butter. Season to taste with salt and pepper. Adjust to your desired consistency with water, adding 1 tablespoon (15 ml) at a time. Refrigerate the sauce until ready to use.

Prepare the burger patties: In a large bowl, combine the pork, ginger, scallion, garlic, sesame oil, salt and pepper. Divide the pork mixture into four equal portions, shaping each into a 1-inch (2.5-cm)-thick patty. Refrigerate them for 30 minutes, or until you’re ready to cook.

Set up the EGG for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Place the patties directly on the grid and cook for 5 to 6 minutes. Flip the burgers and continue to cook until they reach an internal temperature of 160°F (71°C), 5 to 6 minutes.

Transfer the cooked burgers to a plate and tent them with foil to rest.

To build each burger, layer the bottom half of each bun with the sauce, a burger patty and crunchy slaw. Then, add a toasted bun top.