Pork Burgers

Preparation

Make filling

In a mixing bowl, combine the cabbage with 1/2 teaspoon of kosher salt. Mix with your fingers to incorporate the salt throughout. Set the cabbage aside to sweat out water for about 10 minutes. Meanwhile, in another large mixing bowl, combine pork, carrots, scallions, garlic, ginger, egg, rice vinegar, sesame oil, light brown sugar, and remaining 1 tablespoon of kosher salt.

After the cabbage has sweated out all its water, transfer it onto a thin dish towel or a few layers of thick paper towels and wrap around the cabbage to enclose. Using your hands and brute strength, squeeze out as much excess water from the cabbage as you can. Transfer the cabbage to the rest of the filling mixture and use your hands to mix all that juicy meat-mixture goodness together, using a circular motion, until the filling looks homogeneous and feels sticky,

Make sauce

In a small bowl, combine mayonnaise, ketchup, kosher salt, honey, vinegar, and chili crisp and whisk to combine. Set aside until assembling burgers.

Form patties and cook

With your hands, grab a large meatballs worth of pork filling and form into patties. Heat an oiled pan on medium heat and add the pork patties, then cook for 3-4 minutes on each side until browned and cooked through. If using cheese, place a slice of cheese on top of the patty in the last couple minutes of cooking. Transfer to a bun with your favorite toppings, sauce, and enjoy!