These are grilled pork burgers seasoned with soy sauce, sesame oil, ginger, and garlic, then coated in stir fry sauce before hitting the grill. The patties come together in about five minutes of hands-on work, and the sauce caramelizes on the outside during cooking. If you have ground pork and a bottle of stir fry sauce in the pantry, you are most of the way there.
Smart swaps
- Stir fry sauce: Any bottle works — teriyaki, hoisin-based, or a general stir fry blend. In a pinch, mix 2 tablespoons hoisin with 1 tablespoon soy sauce and a splash of rice vinegar to coat the patties.
- Saltine crackers: These act as a binder. Substitute an equal weight of plain breadcrumbs, crushed Ritz crackers, or even a tablespoon of cornstarch if that is what is on hand.
- Sesame oil: It adds a lot of flavor for a small amount, but if you are out, a neutral oil still works — just add an extra small splash of soy sauce to compensate.
- Ground ginger: Fresh ginger grated finely works at about half the volume (use ¼ teaspoon fresh per ½ teaspoon ground).
The short version of why this works
Two things matter here. First, the crushed saltines absorb moisture from the pork as you mix, which helps the patties hold together on the grill without needing egg or extra fat. Second, coating the outside of the formed patty in stir fry sauce — rather than mixing it in — means the sugars in the sauce hit the hot grill directly and form a sticky, slightly charred crust while the inside stays juicy. Skip adding the stir fry sauce into the meat mixture itself; it makes the patty too wet and it will fall apart on the grates.
Common problems and fixes
- Patties falling apart on the grill: The mix was probably too wet or not chilled. After forming, refrigerate the patties for 20–30 minutes before grilling — cold fat holds the shape better over high heat.
- Sauce burning before the pork is cooked through: Stir fry sauce has sugar and it scorches fast. Use medium heat, not high, and flip the patties once the sauce sets on the first side rather than pressing or moving them around.
- Undercooked center: Ground pork must reach 160°F (71°C) internal — use an instant-read thermometer. Do not rely on color alone; pork can look done before it is safe.
- Patties puffing up in the middle: Press a small indent into the center of each raw patty with your thumb before grilling. This keeps them flat and ensures even contact with the grill.
- Bland flavor: If your stir fry sauce is mild, brush on a second coat in the last minute of cooking rather than adding more salt to the mix, which can dry out the meat.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium-low heat with a splash of water and a lid — this steams the patty back to temperature without drying it out, about 3–4 minutes per side. You can also freeze raw formed patties (before applying the sauce) separated by parchment paper for up to 2 months; thaw overnight in the fridge, coat in sauce, and grill straight from cold. Do not refreeze patties that have already been thawed.
Savoury Asian Style Pork Burgers Recipe
Ingredients
- 1 package stir fry sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- 6 pieces saltine crackers
- 2 pounds ground pork lean
Instructions
- Place ground pork into a large bowl.
- Add soy sauce, sesame oil, ginger, garlic, and crushed saltines.
- Mix well.
- Form into patties.
- Coat each side of the patty in stir fry sauce.
- Grill and enjoy.
Nutrition
Frequently asked questions
Can I cook these on a stovetop instead of a grill?
Yes, a cast iron or heavy skillet over medium heat works well. The sauce will still caramelize, though you will get less char than on an outdoor grill — a minute under the broiler at the end can help if you want more color.
What stir fry sauce brand should I use?
Any brand from the Asian foods aisle is fine — Kikkoman, Lee Kum Kee, and store-brand versions all work. The main thing to check is that it has some sweetness, since that is what creates the crust on the grill.
Do I need lean ground pork specifically?
The recipe calls for lean, which helps avoid flare-ups from excess fat dripping onto the grill. Regular ground pork works too — just watch for flare-ups and keep a spray bottle of water nearby.
How do I know when the pork burgers are fully cooked?
Use an instant-read thermometer and cook to 160°F (71°C) at the thickest part. Do not judge doneness by color — pork can look pale and still be undercooked, or look done while still below safe temperature.
Can I make the patties ahead of time?
Yes — form the patties, stack them with parchment between each one, and refrigerate for up to 24 hours before cooking. Add the stir fry sauce coating right before they go on the grill, not while they sit in the fridge.
What buns and toppings go well with these?
A plain brioche or potato bun holds up without competing with the sauce. For toppings, thinly sliced cucumber, a little mayo, and shredded cabbage keep things simple and add crunch without clashing with the Asian-style seasoning.