AIP / Paleo – Asian-Style Pork Burgers

This delicious recipe is perfect for the weekend!  These burgers are appropriate if you are following an auto-immune protocol (AIP.)  If you are not concerned with AIP, then spice it up with a Paleo-friendly Sriracha. You can also substitute Paleo buns for the mushrooms.

There are a few steps with this recipe, but they are so worth it!  You can cut down on the prep work on the day you are serving by preparing the slaw vegetables, dressing, and burger patties up to a day in advance.  Keep the dressing separate until you are ready to serve the slaw.  Stored in the fridge, they’ll be ready when you are!

Also, there are a couple of specialty chef items that I think are worth mentioning here.

First is the microplane.  It makes quick work of the garlic and ginger in this recipe and is super useful for zesting citrus and shaving hard cheeses.  The second item, is a julienne peeler.

These little gadgets are super helpful when you don’t want to take the time to mince and julienne vegetables by hand.  Read… These are  MAJOR time savers!!

Asian-Style Pork Burgers

Serves 6

• 2lbs ground pork
• 6 large portabella mushrooms, stems removed
• 4 garlic cloves, minced or microplaned
• 1-inch piece ginger, microplaned
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground pepper, omit for AIP

For the slaw:

• 1/2 head green cabbage, thinly sliced
• 4 medium carrots, julienned
• 1 red onion, thinly sliced
• 2 garlic cloves, minced, or microplaned
• 1/2 bunch cilantro, stems removed, leaves chopped
• 1/4 cup coconut aminos
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 tsp honey
• salt & pepper to taste, omit pepper for AIP

~ In a large bowl, combine the ground pork, minced garlic, salt, garlic powder, and onion powder. Use your hands to mix all the ingredients gently. Form into six equally sized burgers. Refrigerate until ready to grill.

~ Drizzle both sides of each mushroom cap with olive oil and season with salt.

~ In another large bowl, combine the cabbage, carrots, onions, and cilantro.

~ In a glass measuring cup, combine the coconut aminos, lime juice, olive oil, honey, and garlic. Whisk to combine. Pour the dressing into the bowl with the veggies and give everything a good toss. Adjust seasoning with salt and pepper.

~ If you’re using a gas grill, preheat the grill to high. Place the burgers and mushroom caps on the grill. Grill for 3-4 minutes. Flip over the burgers and mushrooms. Grill for 3-4 minutes or until the internal temperature has reached 160F.

~ To serve, place a mushroom on a plate, top with a burger, and slaw. Drizzle with Sriracha if you are not following AIP.