First of all, did you notice that I did a little redesigning around the ol’ bloggy? As you may or may not know, I’m a graphic designer in real life so I really enjoy futzing around with the look of Mancktastic! It’s certainly not a finalized design, but I hope you’re enjoying the fresh fonts and more reading area : )
Now, on to dinner! Who doesn’t love the delicious filling of a potsticker? Delicious pork, savory sauces, and the delightful crunch of vegetables, all in a nice little packet for you to enjoy. This dish takes all of the great taste of potstickers and makes them leaner (and meaner) by forming them into a patty atop a tasty, fresh Asian slaw! This way, you get the delicious flavors of potstickers and their yummy sauces without the added hassle and carbohydrates of the wrappers.
Potsticker Burgers are a cinch to throw together and customize for your family. While Bill and I use cabbage slaw in this yummy dinner, you could use coleslaw mix for a wider range of veggies and color. You could also use turkey or chicken in place of, or in addition to, the ground pork of the burgers.
Potsticker Burgers with Asian Slaw
- 3 Tablespoons soy sauce
- 3 Tablespoons rice vinegar
- 1 Tablespoon water
- ½ teaspoon sesame oil
- ½ teaspoon garlic, minced
- ½ teaspoon ginger, minced
- 4 cups shredded cabbage
- 1 pound ground pork
- 1 egg
- 2 Tablespoons soy sauce
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 ½ cups shredded cabbage
- In a large bowl, mix together 3 Tablespoons soy sauce, rice wine vinegar, water, sesame oil, ½ teaspoon minced garlic, ½ teaspoon minced ginger and 4 cups shredded cabbage. Set this mixture aside.
- Heat a grill or grill pan over medium heat.
- Combine ground pork, egg, 2 Tablespoons soy sauce, 2 teaspoons minced garlic, 1 teaspoon minced ginger and 1½ cups shredded cabbage in a large bowl. Shape this mixture into 4 equal patties.
- Grill each patty for 4-5 minutes per side, or until pork is no longer pink in the middle.
- Divide the slaw among bowls, then top each with a burger.
Based on a recipe from Iowa Girl Eats