INSTRUCTIONS

Wash and dry shallot, cucumber, and ginger.

Peel and slice shallot into thin rings.

Slice cucumber into thin rounds.

Combine shallot and garlic in a medium size bowl with vinegar and sugar. Add a pinch of salt. Set aside to marinate. Drain before using.

Peel garlic and mash into a paste using a garlic press or carefully with the side of a large knife.

Peel and finely chop ginger.

Combine mayonnaise and sriracha in a small bowl. Whisk to combine and set aside.

Combine garlic paste, chopped ginger and ground pork. Mix until combined and season with salt and pepper.

Using your hands make four large patties.

Heat a large pan with a drizzle of olive oil. When hot, add patties one at a time. Loosely cover pan with aluminum foil. Cook 3-5 minutes per side. For a medium pan, cook two patties at a time. Reserve browned-bits at bottom of pan.

Alternative: Heat grill and apply non-stick spray or oil. Add patties and cook 3-5 minutes per side.

Toast the buns. Place cut-side down to the pan or grill surface until browned.

Build your burger using toasted buns, sriracha mayo, pickled shallot and cucumber.