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Ingredients
for the dressing and slaw:
- 1/2 cup mayonnaise
- 1 tbsp. rice or white vinegar
- 1 tbsp. sriracha hot chili paste (sambal oelek), or sweet thai chili sauce (optional)
- 2 tsp. sugar
- 1 1/2 tsp. kosher salt divided
- 1 package coleslaw mix
- 4 scallions thinly sliced
for the burgers:
- 1 lb. ground pork
- 1 garlic clove finely grated
- 1 tsp. sriracha hot chili paste (sambal oelek), or sweet thai chili sauce (optional)
- 1 tsp. toasted sesame oil
- 1/2 tsp. fish sauce
- 1/4 cup cilantro leaves finely chopped, plus more for serving
- 1/2 tsp. kosher salt plus more
- 1 tbsp. extra-virgin olive oil
- 4 english muffins toasted
- freshly ground black pepper
- bread-and-butter pickles
Instructions
make the slaw:
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whisk mayonnaise, vinegar, sriracha, sugar, and 1 tsp. salt in a large bowl.
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transfer about 1/4 cup dressing to a small bowl; set aside.
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add coleslaw mix and scallions to remaining dressing and toss to evenly coat.
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season with remaining 1/2 tsp. salt.
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cover and chill both the salad and dressing until ready to serve.
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do ahead: dressing and slaw can be made 8 hours ahead. keep chilled.
make the burgers:
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using your hands or a wooden spoon, mix pork, garlic, sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
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shape pork mixture into 4 patties, slightly larger in diameter than english muffins (about 4").
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heat olive oil in a large skillet over medium.
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working in batches if necessary, fry patties until browned on both sides and cooked through, 6–8 minutes.
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spread reserved dressing on muffins.
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place a patty on bottom halves. season with salt and pepper.
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pile on some slaw, pickles, and cilantro, then close muffins.
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serve with remaining slaw alongside.
