Lion's Head Meatball Burgers
- Level: Easy
- Yield: 6 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1059
- Total Fat
- 65
- Saturated Fat
- 19
- Carbohydrates
- 67
- Dietary Fiber
- 3
- Sugar
- 20
- Protein
- 49
- Cholesterol
- 368
- Sodium
- 1214
- Total: 35 min
- Active: 35 min
Ingredients
Quick-Pickled Cabbage & Scallions:
1/2 head napa cabbage, finely shredded
4 scallions, chopped
1 garlic clove, smashed
One 2-inch piece fresh ginger, peeled and sliced into coins
1 cup water
1/2 cup unseasoned rice vinegar
1/4 cup granulated sugar
1 1/2 tablespoons kosher salt
2 teaspoons toasted sesame oil
Burgers:
2 1/2 pounds (1134 grams) ground pork
1/4 cup (32 grams) cornstarch
2 tablespoons (32 grams) sambal oelek
2 tablespoons (36 grams) hoisin sauce
2 tablespoons (30 grams) soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons kosher salt, plus more for seasoning
2 teaspoons five-spice powder
3-inch piece of fresh ginger, peeled and finely grated (about 2 tablespoons)
3 large cloves garlic, finely grated
4 scallions, minced
Neutral oil, for cooking the burgers and eggs
Kosher salt
6 large eggs
Hoisin, for serving
6 brioche or challah burger buns, halved and lightly toasted
Japanese mayonnaise, such as Kewpie, for serving
Sriracha, for serving
Quick-Pickled Cabbage & Scallions (see recipe)
Directions
- To make the quick-pickled cabbage and scallions: Add the cabbage and scallions to a large bowl and refrigerate while you make the pickling liquid. In a medium saucepan over medium-high heat, add the garlic, ginger, water, rice vinegar, sugar and salt. Bring to a boil and reduce to a simmer. Simmer for 5 minutes, stirring until the sugar and salt are fully dissolved. Remove from the heat and cool completely to room temperature. Add the sesame oil and stir to combine. Remove the garlic and ginger. Pour the pickling liquid over the cabbage and scallions and return to the refrigerator to chill while you make the burgers.
- To make the burgers: In a large mixing bowl, combine the pork, cornstarch, sambal, hoisin, soy sauce, vinegar, sesame oil, salt, five spice, ginger, garlic and minced scallions. Mix well. Form into 6 meatballs and then flatten into burger patties.
- To cook on an outdoor grill: Grease the grill grates of a charcoal or gas grill well with neutral oil. Then heat to 350 degrees F, or to medium-high heat. Lightly oil both sides of the burger patties to keep them from sticking to the grill. Season both sides of each patty with salt then place the patties onto the hot grill. Cook for 5 to 6 minutes until the underside is nicely charred with grill marks and the patties release easily from the grates. Carefully flip the burgers to cook on the opposite side for another 5 to 6 minutes, or until fully cooked through (the internal temperature should read 160 degrees F). Remove the patties from the grill to rest and cool slightly.
- Meanwhile, heat a large nonstick skillet over medium heat and add enough oil to lightly coat the bottom of the pan. Add the eggs, leaving space in-between to keep them separate. Cover the skillet with a tight-fitting lid and cook until the whites are completely set but the yolks are still runny, about 2 1/2 minutes. Remove from the heat and season with salt.
- To assemble: Spread hoisin on the bottom buns followed by a squeeze or two of mayonnaise and sriracha.
- Top with the burger patties, a big scoop of pickled cabbage, then the eggs. Finish with the top bun. The burgers are best eaten as soon as they are made, though you can make the burger patties a day ahead.