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Use a fine grater to grate unpeeled ginger. Finely chop green onions.
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In a large bowl, mix ginger, green onions, pork, soy sauce and sesame oil.
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Using your hands, shape mixture into 4 patties. Press firmly so patties hold together during cooking.
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Brush a large non-stick skillet with olive oil. Preheat to medium and cook patties for 8 minutes, then flip. Continue cooking for 7 minutes or until inside of patties is cooked through.
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Meanwhile, chop napa cabbage and place in a large bowl. Add vinegar, sesame oil, salt and sugar. Mix well.
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Preheat oven to broil. Place rack in centre of oven.
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Cut buns in half, place both halves on a baking sheet cut side up and bake for 2 minutes.
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Spread bottom buns with mayonnaise. Add a patty and top with slaw. Close the bun and serve.
This dish is best assembled at the last minute, but the patties can be stored for 4 days in the fridge or 3 months in the freezer.
From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme
Photo credit: Maude Chauvin