Wednesday, April 25, 2012
Get Mikey to try it...
If you're of *ahem* a certain age, you might remember the Life cereal commercial with Mikey. "Let's get Mikey to eat it... He won't eat it, he hates everything... He likes it, hey Mikey..." I'm not saying The Aussie is as fussy as Mikey, but there are certain things he likes and many things he would never have thought of eating. Enter last night's dinner. I gave him the option of omlette for dinner, but I told him that I had an Asian inspired pork mixture to fix. I told him they were kind of like rissoles, but with Asian flavors. (Rissoles are basically meatloaf in patty form that are breaded and pan fried.) He said he'd try it, which made me very pleased. I have to tell you, these were good! Mikey liked it!
Asian Pork Burgers (makes 4)
1 pound extra lean ground pork
2 eggs, lightly beaten
2 scallions, finely sliced
3 large garlic cloves, crushed in press
1 T low sodium soy sauce
1 t fish sauce
1 T Mae Ploy sauce (sweet chili sauce)
Topping: (if you can, make this a couple of hours ahead so that flavors blend)
1 bag of "rainbow slaw" vegetables
4 T rice wine vinegar
1 T Maey Ploy sauce
1 T mayo
1 T Mae Ploy sauce
1/2 t Sriracha sauce (spicy chili sauce)
4 toasted burger rolls
Put topping ingredients in a small bowl and mix well. Cover and refrigerate until ready to use.
Put burger ingredients in a bowl and mix well. Cover and refrigerate for an hour so that flavors blend.
Form four patties with the meat mixture, about 1/2 an inch thick. Spray pan lightly with cooking spray. Over medium high heat, cook until the juices are clear, about 5 minutes each side. Since this is pork, do not undercook.
To assemble: Mix together the mayo with the Mae Ploy and Sriracha. Spread on the top and bottom halfs of the toasted rolls. (Yay to Kroger for now carrying whole wheat burger rolls). Place patty on roll and top with the rainbow slaw. Make your tastebuds happy and enjoy!