CHRIS GOOD One Workplace, Santa Clara

This summer dish is great on the grill or on the stovetop and is a nice alternative to traditional beef hamburgers. The hint of ginger and sriracha gives an unexpected west coast kick to a recipe that followed me from my home back East.


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.

PREP TIME: 30 minutes
COOK TIME: 5-10 minutes
TOTAL TIME: 35-40 minutes

1 large shallot, sliced into thin rings
1 cucumber, sliced into thin rounds
4 tablespoons white wine vinegar
2 tablespoons white sugar
2 cloves garlic, mashed into paste
1 large ginger root, finely chopped
1/4 cup mayonnaise
2 tablespoons sriracha
1 1/4 pounds (20 ounces) ground pork
Salt & black pepper (to taste)
2 teaspoons olive oil
4 potato buns