Grilled Pork Burgers with Kashmir Kimchi Slaw

The temps are soaring here in Southwestern Idaho, and 'tis the season to enjoy light, delicious grilled pork burgers cooked outside on the BBQ.  

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Last week I got a great deal on boneless pork ribs at our local grocery store.  Greg had cubed them to use for a new spice test batch.  I pirated the cubed pork and ground it up using my KitchenAid mixer with its meat grinder attachment, and found a yummy-looking pork burger recipe from Food & Wine Magazine’s website.

Recipe Redux: Grilled Pork Burgers, Simplified

The F&W recipe looked awesome, but I didn’t have all of the ingredients.  So I adapted the recipe to use the more common ingredients I had on hand.  I’d just harvested the first fresh head of cabbage from my garden, and that cabbage provided a delicious base for my kimchi-inspired slaw.

Our Kashmir Station Exotic Flavor Fusion blend lent a unique flavor to the burgers and to the slaw.  

The burgers were so delicious.  Delightfully spicy on their own, the burgers gained even more sweet heat from the slaw.  These are definitely on the menu to make again!

Grilled Pork Burgers Recipe with Kimchi Slaw


  • 1.5 lb ground pork
  • 1 tablespoon fresh chives, minced
  • 1.5 tablespoons Kashmir Station Exotic Flavor Fusion blend
  • 1/4 cup finely chopped cabbage
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon finely minced ginger
  • 2 teaspoons sesame oil
  • zest and juice of 1 lime
  • 3 garlic cloves, minced
  • 6 kaiser rolls or hamburger buns


  1. In a large bowl, mix the pork with the cabbage, chives, Kashmir, sriracha sauce, ginger, sesame oil, lime zest, lime juice and garlic. Using lightly moistened hands, press the pork mixture into 6 quarter-pound patties (see note for makeshift hamburger press).
  2. Light a grill or preheat a grill pan. Season the patties on each side with salt and pepper.
    Grill the patties over high heat, turning once, until lightly charred and cooked through.
    When the burgers are nearly done, butter each half of Kaiser rolls and grill, cut side down until lightly toasted.
  3. Spread the buns with mayonnaise and place a cooked patty on each. Top with kimchi-inspired slaw, apply top bun, and serve immediately.

Simple DIY Burger Press

  • If you don't have a hamburger press, use a wide-mouth mason jar band and lid. Press the meat mixture into the lid and release the mixture from the band with the lid, peeling the lid from the patty. The wide mouth band/lid measures out a perfect 1/4 lb. patty.

Adapted from Food & Wine Magazine

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