MasterChef

FRI 8/7c JUL 25

Recipes

Char Siu Pork Burger

Felix uses Korean and Chinese ingredients (and a pork patty!) to give her ultimate burger a sweet and savory Asian flavor.

Ingredients

For the patty

  • 1 pound pork butt, cut into 1" cubes
  • 1 1/2 tsp rose wine
  • 1 1/2 tsp maltose
  • 1 1/2 tsp honey
  • 1 1/2 tsp hoisin sauce
  • 1 1/2 tsp soy sauce
  • 1/2 tsp Chinese 5 spice
  • 1/2 tsp white pepper
  • 1 tsp sesame oil
  • 1/4 head of garlic, ground

For the pickled radish

  • 8 radishes, sliced thinly (Use a mandolin if possible)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp thinly minced cilantro stem

For the scallion salad

  • 4 scallions, sliced lengthwise finely
  • 2 tsp sesame oil
  • 2 tsp sugar
  • 2 tsp rice vinegar
  • 2 tsp kochukaru*
  • Salt to taste

For the cilantro-chili aioli

  • 1 egg yolk
  • 1 tsp Chinese hot mustard
  • 1/2 cup peanut oil
  • 2 Tsp chopped cilantro
  • 1 red jalapeno, seeded
  • 2 tsp lime juice

Directions

To make the patty

  1. Combine all ingredients except pork in small sauce pan to dissolve sugars and cool completely.

  2. Reserve 1/4 of the marinade. Marinate the pork cubes in remaining 3/4 of sauce overnight.

  3. Pull pork from marinade and pulse in two batches in a food processor. Form 4 patties.

  4. Grill until temp reaches 155 and brush with reserved sauce on both sides to char.

To make scallion salad

  1. Soak scallion slices in ice water for 10 minutes.

  2. Drain and combine with seasonings.

To make cilantro-chili aioli

  1. Beat egg yolk, combine with other ingredients except the peanut oil

  2. Slowly drizzle the oil in while whisking constantly. Continue until an emulsion forms.

Assembly

  1. Top burger with one fried egg, add pickled radish and scallion salad.

  2. Smear top bun with aioli and serve.

Kochukaru is a Korean chili powder

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Char Siu Pork Burger