Photo by Chelsea Kyle, Food Styling by Kate Buckens

These Southeast Asian dumpling filling–inspired pork burgers will become your new go-to favorite weeknight meal. The sweet and spicy mayo acts as both a dressing for the slaw and the sauce for the burger.

6 servings
Active Time
45 minutes
Total Time
45 minutes


  1. For the Dressing and Slaw:
    • 1/2 cup mayonnaise
    • 1 Tbsp. rice or white vinegar
    • 1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
    • 2 tsp. sugar
    • 1 1/2 tsp. kosher salt, divided
    • 4 cups shredded cabbage
    • 4 scallions, thinly sliced
  2. For the Burgers:
    • 1 lb. ground pork
    • 1 garlic clove, finely grated
    • 1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
    • 1 tsp. toasted sesame oil
    • 1/2 tsp. fish sauce
    • 1/4 cup cilantro leaves, finely chopped, plus more for serving
    • 1/2 tsp. kosher salt, plus more
    • 1 Tbsp. extra-virgin olive oil
    • 4 English muffins, toasted
    • Freshly ground black pepper
    • Bread-and-butter pickles or quick-pickled carrots (for serving; optional)


  1. Make the Slaw:
    1. Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
    2. Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
    3. Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
  2. Make the Burgers:
    1. Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
    2. Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
    3. Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6–8 minutes.
    4. Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
    5. Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.
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