This is a ground pork burger seasoned with Sichuan peppercorns, chili flakes, soy sauce, ginger, garlic, and sesame oil, topped with a quick rice-vinegar slaw on a brioche bun. The whole thing comes together in about 30 minutes, and the numbing heat from the peppercorns is genuinely different from anything a standard chili burger gives you. If you have Sichuan peppercorns in the pantry, this is a strong reason to use them.
About the ingredients
- Sichuan peppercorns: Find these at most Asian grocery stores or online. They are not related to black pepper — they create a tingling, mouth-numbing sensation rather than straight heat. Toast them briefly in a dry pan and grind them yourself for the sharpest flavor; pre-ground loses potency fast.
- Chili crisp: Listed as optional, but worth having. Lao Gan Ma is the most widely available brand in US grocery stores. A spoonful on the bun adds crunch and layered heat without any extra prep.
- Rice vinegar: Use unseasoned rice vinegar for the slaw. Seasoned rice vinegar has added sugar and salt that will throw off the balance.
- Brioche buns: Any soft, slightly enriched bun works fine. Potato rolls are a solid swap if brioche isn’t available.
- Cornstarch: Skip the egg in the mix — it makes the patty mushy. The cornstarch alone is enough to hold the patties together.
The technique that matters
The sear is what makes or breaks this burger. Ground pork has enough fat to cook well, but it needs a hot, dry pan — cast iron or stainless steel, not nonstick — to build a proper crust. Pat the patties dry before they go in and resist moving them for the full 3 to 4 minutes per side. That crust is where most of the flavor lives. The other thing worth doing: let the seasoned pork rest in the fridge for at least 10 minutes before you form the patties. The soy sauce and sesame oil need a few minutes to work into the meat evenly, and cold pork holds its shape better in the pan. Ground pork must reach an internal temperature of 160°F (71°C) — use an instant-read thermometer and don’t guess by color alone.
Troubleshooting
- Patties falling apart in the pan: The cornstarch needs to be mixed in thoroughly and the patties need to be cold when they hit the pan. If your kitchen is warm, chill the formed patties for 10 minutes before cooking.
- Slaw is watery and soggy: After mixing, the cabbage releases liquid quickly. If you’re not assembling immediately, keep the slaw and its dressing separate and combine them right before building the burger.
- Sichuan pepper flavor is barely noticeable: Pre-ground Sichuan pepper loses its punch within a few weeks. Toast whole peppercorns in a dry skillet for 60 seconds, then grind them. The difference is significant.
- Bun is getting soggy before you finish eating: Toast the cut sides of the bun in the same pan after the patties come out — 60 seconds on medium heat is enough. It creates a barrier that holds up against the slaw moisture.
- Burger tastes flat despite all the spices: Soy sauce is doing the salt work here. If the patty tastes underseasoned, the soy sauce amount may have been under-measured. Taste the raw mix before forming patties and adjust.
Leftovers and meal prep
Cooked pork patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a skillet over medium heat for 2 to 3 minutes per side — the microwave works but softens the crust. The slaw is best the day it’s made; after 24 hours it goes limp, though it’s still fine chopped into a grain bowl or fried rice. For meal prep, you can mix and form the raw patties up to 24 hours ahead and keep them covered in the fridge, which actually improves the flavor. Cooked patties also freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Spicy Sichuan Pepper Pork Burger
Ingredients
For the Pork Patties
- 1 lb ground pork Preferably with some fat for juiciness
- 1 tbsp Sichuan peppercorns Toasted and ground
- 1 tsp red pepper flakes
- 1 tbsp soy sauce Light soy sauce preferred
- 1 tsp ginger Freshly grated
- 2 tsp garlic Minced
- 1 tsp sesame oil
- 1 tsp cornstarch Helps bind patties
For the Slaw
- 1 cup cabbage Shredded
- 1 cup carrot Shredded
- 2 tbsp rice vinegar
- 1 tbsp mayo
For Assembly
- 4 medium brioche buns Toasted
- 2 tbsp chili crisp Optional, for extra heat
- 1 tbsp scallions Thinly sliced
Instructions
- In a bowl, mix together the ground pork, Sichuan peppercorns, red pepper flakes, soy sauce, ginger, garlic, sesame oil, and cornstarch. Form into 4 equal-sized patties and refrigerate for 10 minutes.
- Mix cabbage, carrot, rice vinegar, and mayo in a bowl. Let sit for at least 10 minutes.
- Heat a skillet or grill pan over medium-high heat. Cook patties for about 3–4 minutes per side until golden brown and cooked through.
- Toast brioche buns until golden.
- Assemble burgers: Spread chili crisp on buns, place the patty, top with slaw, and sprinkle with scallions. Serve immediately.
Notes
- For a less spicy version, reduce the Sichuan peppercorns and red pepper flakes.
Nutrition
Your questions, answered
Can I use ground chicken or turkey instead of pork?
Yes, both work, but cook them to 165°F (74°C) internal temperature — no exceptions. Ground chicken is leaner than pork, so the patties can dry out faster; pull them off the heat as soon as they hit temperature.
How spicy is this burger, and can I tone it down?
It’s medium-hot with a noticeable numbing effect from the Sichuan peppercorns. Cut the red pepper flakes in half and reduce the peppercorns by a third if you want the flavor without as much heat — the slaw also does real work cooling things down.
Do I need a cast iron skillet, or can I grill these?
A grill works fine. Cook over direct medium-high heat for 3 to 4 minutes per side and use a thermometer to confirm 160°F (71°C) — ground pork can look done on the outside while still being underdone inside.
Where do I find Sichuan peppercorns, and is there a substitute?
Most Asian grocery stores carry them, and they’re easy to order online. There’s no true substitute for the numbing effect, but if you’re stuck, a small amount of lemon zest mixed with black pepper gets you closer to the citrusy, aromatic quality — just without the tingle.
Can I make the patties ahead of time for a weeknight dinner?
Yes — mix and form the patties the night before and refrigerate them covered. They’ll be ready to go straight into the pan, and the resting time actually helps the seasoning distribute more evenly through the meat.
What to cook next
- Korean Fried Chicken Burger
- Korean Rice Bulgogi Burger
- Hawaiian Teriyaki Burger Recipe
- Sweet Chili Chicken Burger