These are grilled pork patties seasoned with lemongrass, garlic, and spring onion, served alongside a quick slaw of fennel, zucchini, carrot, and apple in a sriracha-lime dressing. The whole meal comes together in 20 minutes and uses one bowl for the slaw and one plate for the patties. If you want something on the grill that isn’t beef, this is a solid place to start.
Why this recipe works
Two things make this recipe reliable. First, finely chopping the lemongrass — not just roughly cutting it — distributes the flavor evenly and prevents tough, fibrous bits in the finished patty. Second, the slaw dressing splits the fat between yogurt and mayonnaise, which keeps it from being too heavy while still coating the vegetables properly. The maple syrup balances the sriracha without making the slaw sweet. Skip the egg in the mix — it makes the patty mushy and ground pork has enough fat to hold together on its own.
Common problems and fixes
- Patties fall apart on the grill: The mix needs at least 20 minutes in the fridge before cooking. Cold fat firms up and helps the patties hold their shape when they hit the heat. Don’t skip that rest.
- Lemongrass is still fibrous after cooking: Use only the bottom third of the stalk — the pale, tender part. The green upper section stays woody no matter how finely you chop it.
- Slaw goes watery before serving: Don’t dress the slaw until right before you eat. The salt in the dressing draws moisture out of the zucchini and apple quickly, and you’ll end up with a puddle at the bottom of the bowl.
- Pork patties are undercooked in the center: Ground pork must reach 160°F (71°C) internal temperature — use an instant-read thermometer. Ten minutes on a hot grill is a guideline, not a guarantee; thickness and grill temperature vary.
- Fennel flavor is too strong: Slice the fennel as thin as possible and let it sit in the lime juice for a few minutes before adding the other slaw ingredients. The acid mellows it out noticeably.
Storage and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water until they reach 160°F (71°C) again — the microwave works but dries them out. Raw formed patties can be frozen for up to 2 months; separate them with parchment paper and thaw overnight in the fridge before grilling. The slaw does not store well once dressed — the zucchini and apple go soft within a few hours. Keep undressed slaw vegetables in the fridge for up to a day and dress them fresh.
Lemongrass Grilled Pork Burgers with Sriracha Slaw
Equipment
- Large mixing bowl
- Vegetable peeler
- Mandolin or sharp chef’s knife
- BBQ grill or grill pan
- Instant-read thermometer
- Rimmed plate or baking sheet
Ingredients
Burger Ingredients
- 18 oz ground pork 500g, not lean — 20% fat is ideal
- 1 stalk lemongrass outer layers removed
- 2 cloves garlic
- 2 stalks spring onions trimmed
- 1 teaspoon salt
- 1 pinch freshly ground black pepper to taste
- 1 teaspoon Worcestershire sauce
Slaw Ingredients
- 1 bulb fennel
- 1 medium green apple
- 1 medium carrot
- 1 medium zucchini
- ½ bunch coriander chopped
- 1 tablespoon yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon maple syrup
- 1 teaspoon sriracha hot sauce
- 1 medium lime juiced
Instructions
- Finely chop the lemongrass, garlic, and spring onions and mix them with the pork. Add the Worcestershire sauce, 1 teaspoon of salt, and a few grinds of black pepper. Mix well by hand until just combined — do not overwork the meat. Form into 4 equal patties about 2cm (¾ inch) thick and refrigerate for at least 10 minutes to firm up.18 oz ground pork, 1 stalk lemongrass, 2 cloves garlic, 2 stalks spring onions, 1 teaspoon salt, 1 pinch freshly ground black pepper, 1 teaspoon Worcestershire sauce
- For the slaw: Use a vegetable peeler to make long ribbons of carrot and zucchini. Place into a bowl.1 medium carrot, 1 medium zucchini
- Finely slice the apple and fennel bulbs using a mandolin or sharp knife.1 bulb fennel, 1 medium green apple
- In a small bowl, whisk together the mayonnaise, yogurt, maple syrup, sriracha, and the juice of one lime. Pour the dressing over the slaw vegetables and toss to coat. Scatter over the chopped coriander.1 tablespoon yogurt, 1 tablespoon mayonnaise, 1 teaspoon maple syrup, 1 teaspoon sriracha hot sauce, 1 medium lime, 1/2 bunch coriander
- Preheat your BBQ grill or grill pan to medium-high heat and lightly oil the grates. Grill the patties for approximately 5 minutes per side, flipping once, until the internal temperature reaches 160°F / 71°C. Rest for 2 minutes before serving alongside the slaw.
Notes
Nutrition
FAQ
Can I use ground chicken instead of ground pork?
Yes, ground chicken works with the same seasonings. Cook chicken patties to an internal temperature of 165°F (74°C) — higher than pork — and expect them to be slightly drier since chicken is leaner.
Can I make these without a grill?
A cast-iron skillet or grill pan over medium-high heat works fine. Cook for about 5 minutes per side and confirm the internal temperature hits 160°F (71°C) before serving.
Where do I find lemongrass?
Most large grocery stores carry it in the produce section near fresh herbs, and Asian grocery stores stock it reliably. If you can only find lemongrass paste in a tube, use about 1 teaspoon as a substitute for one stalk.
Do I need a mandoline for the slaw?
No — a sharp knife gets the job done. A mandoline just speeds things up and makes the slices more uniform, which helps the slaw dress evenly.
Can I prep the patties the night before?
Yes, and it actually helps. Formed patties that rest overnight in the fridge hold together better on the grill than ones cooked immediately after mixing. Keep them covered and cook straight from the fridge.
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