Moo Shu Pork Burgers

Your burger game will never be the same…

These Moo Shu Pork Burgers are a fun spin on the classic Chinese dish.

I hope you’re ready for the ultimate shake-up. That’s right, ASIAN-THEMED burgers that are going to knock your socks off. A total flavor mash-up that’s got so many flavors going on, you won’t know what hit you. A protein bomb that will keep you full for hours yet dreaming of the next time you can bite into something that tastes this good.


You’ve been sufficiently warned, and now I’d like to introduce to you my new best friends: Moo Shu Pork Burgers!

Okay, in all seriousness here, this wasn’t originally my idea. I’ve mentioned many times on this blog the inspiration I get from my dad (like when I made these Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting or his namesake Dad’s Sweet ‘n’ Spicy Chili), and these burgers are another such inspiration. It was one of those random ideas that came to him which he then proceeded to make a couple of times, without writing down any sort of recipe, and then proceeded to forget exactly what he had done.

So when I called him for a low-down on what he had done for these Moo Shu Pork Burgers that I had only heard about and never had the pleasure of tasting, we basically had to start from scratch and brainstorm together exactly what would make the ultimate Moo Shu Pork Burger.

Moo Shu Pork Burgers consist of a juicy pork patty, vegetable-filled egg pancake, sweet hoisin sauce and crunchy sprouts, all on a delicious white bun.

If you’re not familiar with the popular Chinese dish, Moo Shu Pork consists of sliced pork tenderloin, tons of shredded/chopped veggies such as cabbage, carrots, bamboo shoots and green onion, and bits of scrambled egg all served with thin tortilla-like pancakes and a side of hoisin. It’s usually up to you to construct your own “wraps”, and I’ll be the first to tell you it’s easy to go overboard because it is all just soooo delicious.

After brainstorming with dad on how to make a typically taco-like dish into burger form, we decided on the following:

The first step in making a successful Moo Shu Pork Burger is a huge, juicy burger patty made from ground pork and a variety of Asian-influenced spices. I used a combination of cinnamon, fennel pollen, allspice, salt and pepper, but if you have Chinese 5 Spice on hand (I didn’t) you could easily just use that in lieu of everything else.

Juicy Asian-spiced pork patties ready to be made into delicious Moo Shu Pork Burgers!

The second step is to make a “scrambled egg pancake”, loaded with all of the veggies you’d normally include in your Moo Shu Pork. For me, this included bamboo shoots, garlic, shredded carrots, cabbage and green onions.

And, if you’re wondering how to make a scrambled egg pancake, it’s basically just an open-faced omelet. You’ll want to use a nonstick pan with enough room for your egg mixture to spread out fairly thinly, and then just use a spatula to lift up the corners once they are cooked and let any runny egg drain under to cook. Once all of the egg is cooked through, turn off the heat and cut the pancake into wedges like you would a pizza to eventually transfer on top of your pork patty when you are constructing the final product.

Which is what we need to talk about next! After you have your patties cooked and your eggs prepped, the finishing touches of these Moo Shu Pork Burgers come together REALLY quickly. Which is a good thing, because when all these smells start permeating your kitchen you’re going to be chomping at the bit to dig in.

A close-up look at all of the delicious fixings that go into a Moo Shu Pork Burger!

Although the ambitious side of me sort of wanted to make homemade buns from scratch that closely resembled steamed dumpling dough, the pregnant (and more practical) side of me said “Who are you kidding, no one’s going to want to make their own buns for a delicious weeknight meal such as this.” So instead I went for your basic white hamburger buns. Nothing special, but they were just what these Moo Shu Pork Burgers needed.

For assembly, simply plop the pork patty on the bun, add your wedge of veggie-loaded egg pancake, top with a generous dollop of hoisin (which you can find at any large grocery store in the Asian foods sections) and finish off with some fresh sprouts. The final test is to see if you can get your mouth around the entire thing once you’re done!

You may need to cut your Moo Shu Pork Burgers in half to be able to tackle them!

These Moo Shu Pork Burgers are a fun spin on the classic Chinese dish.
Print
Moo Shu Pork Burgers
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

The classic burger gets an Asian twist with juicy pork patties, a vegetable-filled egg pancake and sweet hoisin sauce. Your burger game will never be the same!

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the pork patties:
  • 2 pounds ground pork
  • 1/2 teaspoon each of ground cinnamon, fennel pollen, ground allspice, salt and pepper
For the egg pancake:
  • 1 tablespoon avocado oil
  • 6 eggs, lightly beaten
  • 2 green onions, chopped
  • 1/4 cup chopped bamboo shoots
  • 2 garlic cloves, minced
  • 1/2 cup chopped mixed cabbage and carrots
  • Sprinkle of salt and pepper
Other ingredients:
  • 4 classic white hamburger buns
  • Hoisin sauce, for topping
  • Bean sprouts, for topping
Instructions
  1. First, make the pork patties. Combine all patty ingredients in a large mixing bowl, then form into four large patties. I like to use two small, round bread plates with parchment paper on either side to press patties into uniform circles. Once circles are formed, press an indent in the middle with your finger.

  2. Turn your grill on at medium heat and place patties on the grill. Cook for 5-10 minutes each side, or until they no longer feel squishy in the middle. Remove from heat and set aside while you make your egg pancake.

  3. Warm avocado oil in a nonstick sauté pan over medium heat. While oil is warming, add all vegetables to your slightly beaten eggs, then pour entire mixture into pan. Let cook, without stirring, until the edges of the egg begin to harden. 

  4. Once the edges have set up, gently lift go around the pan lifting them up and tilting the pan in that direction so any runny egg flows underneath to cook. Continue this process until there is no runny egg left, then turn off the heat.

  5. Cut the egg pancake into four wedges, then get ready to assemble your burgers.

  6. To assemble, first place a pork patty on the bottom half of the bun, then top with a wedge of the egg pancake, followed by a hearty dollop of hoisin and, finally, a sprinkle of sprouts. Top with the other half of the hamburger bun and enjoy!

Moo Shu Pork Burgers | CaliGirlCooking.com

Island Style Teriyaki Beef Sliders

We’re getting in a Hawaii state of mind today!

Island Style Teriyaki Beef Sliders are the perfect dish to serve at a summer BBQ.
This post was created in partnership with True Aussie Beef & Lamb and Big Green Egg in exchange for free product. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

And for ohhhh so many good reasons.

Reason #1: We’re going to Kauai!! The hubs and I take off tomorrow morning for our babymoon/make-up honeymoon and we are soooo excited for a little one-on-one time in the sun just relaxing and enjoying each other’s company. It can’t come soon enough!


Reason #2: If you can’t come to Kauai with us, grilling up some of these Island Style Teriyaki Beef Sliders will be the next best thing. You’ll feel like you’re right there with us as soon as you take your first bite of these juicy, teriyaki-glazed burgers.

Reason #3: I’ve partnered with two amazing companies, True Aussie Beef & Lamb and Big Green Egg, to help you #ownyourparty this summer with some amazing beef and lamb recipes and….wait for it….a Big Green Egg giveaway!!! Pardon the pun, but it’s pretty #aussome and I can’t wait to tell you all about it.

But first, before I get to the giveaway, I feel it’s absolutely necessary to tell you about these mouthwatering Island Style Teriyaki Beef Sliders.

When I got my shipment from True Aussie Beef & Lamb, I saw the grass-fed ground beef and, naturally, I immediately started thinking burgers. Then, my friend with the most amazing Hawaiiana-inspired home (yes, complete with naturally heated pool and waterslide) suggested we have our first pool party of the summer, dubbing it “Aloha Sunday.” I immediately knew I had to turn these burgers into an island-inspired treat, and these Island Style Teriyaki Beef Sliders were born!

The patties for Island Style Teriyaki Beef Sliders are brushed with a delicious sweet and salty teriyaki glaze before serving.

So, what, you may be wondering, makes an “Island Style” beef slider? Well, let me fill you in! Think a normal slider, but with a few fun, tropical twists. The first important distinction between island style and just your average burger is a sweet-salty teriyaki glaze, brushed on to the burgers the moment they come off the grill. Brushing the sauce on while the sliders are still piping hot allows it to caramelize slightly and therefore stick nicely to the patties so you don’t have a huge mess on your hands. Have no fear, there will be extra sauce for adding to your sliders once you build them!

The other fairly consistent (at least in my book) difference between the two styles is the bun. Rather than typical slider buns, I served my Island Style Teriyaki Beef Sliders on Hawaiian sweet rolls. THE best! If you haven’t ever had Hawaiian sweet bread, do yourself a favor and go buy some right this minute. They sell it in almost all big box grocery stores nowadays. I’m a big fan of King’s Hawaiian brand, and while we’re in Hawaii you can bet I’ll be stocking up on my favorite local brand there, Ani’s.

The beauty of serving Island Style Teriyaki Beef Sliders is that you can cook them on your Big Green Egg all in one batch!

Okay, now we get to the somewhat controversial part: the condiments and toppings. Some argue that a “true” teri burger needs nothing more than a swipe of mayo and some lettuce, while others insist on including some fresh pineapple in the mix. There’s also that extra teriyaki sauce I mentioned earlier that to me is a non-negotiable. Of course, you’ll always have your traditionalists who MUST have their ketchup and mustard. I recommend just serving the sliders in a “build-your-own” manner, setting them out with all of the condiments imaginable and letting your guests opt for whichever direction they want to take.

Island Style Teriyaki Beef Sliders will keep everyone happy at your next outdoor BBQ or pool party.

Whichever way you choose to eat your Island Style Teriyaki Beef Sliders, I can tell you that you will NOT be disappointed. I added a secret ingredient or two to the patties just because, but with the quality of #TrueAussieBeef, you honestly don’t even need to. As soon as we tasted the finished product, I commented to my husband that you could really TASTE the fact that the beef was grass-fed. It’s melt-in-your-mouth tender, with a fresh, herbaceous quality that you really don’t taste every day. The ground beef is so flavorful, you could easily leave out any seasoning save for a little salt and pepper, but hey, I’m a food always blogger and like to put a little spin on things 😉

Island Style Teriyaki Beef Slider patties prepped and ready for the grill!

Okay, so that’s the delicious scoop on my Island Style Teriyaki Beef Sliders, now let’s get to the important part, the GIVEAWAY!! As part of my partnership with True Aussie Beef & Lamb and Big Green Egg, I was given both the delicious grass-fed ground beef I mentioned above as well as my very own Big Green Egg. I had read about these Big Green Eggs, and always been fascinated by them, but to be honest, didn’t think we needed to invest in one quite yet since we already own both a gas and charcoal grill. Boy, was I wrong! As soon as our Big Green Egg came into our lives (which we’re still thinking of a name for, any suggestions?) we knew it was going to be a game-changer and become a go-to for all our grilling, cooking and smoking needs.

The Big Green Egg is the perfect outdoor cooking accessory to #ownyourparty. And you can win one for yourself!

This thing is amazing, and I’m happy to tell you anything you want to know about it (comment with any questions below!) but the most important thing I need to let you know is that YOU COULD WIN A BIG GREEN EGG FOR YOURSELF! That’s right, Big Green Egg and True Aussie Beef & Lamb will be sending one lucky winner a Big Green Egg through their “Greater Outdoors” campaign, running now through August 2. Click here to enter and cross your fingers that you’ll get to experience this truly #aussome outdoor cooking tool!

I’ll be taking things a little slower here on the blog for the next week and a half or so in order to really soak up our last vacation as a family of two, but you can certainly count on some more delicious #TrueAussieBeef and #TrueAussieLamb recipes during that time, plus more chances to enter to win your Big Green Egg!

Have a great Wednesday and continue to #beAussome!

Island Style Teriyaki Beef Sliders are the perfect dish to serve at a summer BBQ.
Print
Island Style Teriyaki Beef Sliders
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Summer cookouts just got that much better with these sliders with a twist. A sweet-salty teriyaki glaze & Hawaiian sweet rolls are the ultimate game-changers!

Course: Main Course
Servings: 20 sliders
Author: CaliGirl Cooking
Ingredients
For the teriyaki sauce:
  • 1 cup soy sauce
  • 1 tablespoon peeled and minced ginger
  • 1 tablespoon peeled and minced garlic
  • 1/2 cup brown sugar
  • 3 tablespoons pineapple juice
  • 2 tablespoons cornstarch
For the burgers:
  • 2 pounds ground beef (preferably grass-fed True Aussie Ground Beef)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Suggested condiments:
  • Hawaiian sweet roll buns
  • Extra teriyaki sauce
  • Mayonnaise
  • Ketchup
  • Mustard
  • Sliced tomato
  • Sliced onion
  • Sliced pineapple
Instructions
  1. Heat your grill to a medium-high temperature. If using the Big Green Egg, you’ll want the temperature to get to about 500 degrees Fahrenheit.

  2. First, make the teriyaki sauce. Combine all ingredients except cornstarch in a small saucepan over medium-low heat. Let come to a low simmer, then whisk in cornstarch until sauce begins to thicken. Turn off heat and let sit at room temperature while you make the burgers. 

  3. In a medium mixing bowl, combine all burger ingredients. In this situation, it’s probably easiest to just get in there and mix everything together with your hands. 

  4. Once burger ingredients are combined, use your hands to form slider-size patties (make a ball about the size of a lacrosse ball, then flatten it slightly and use your thumb to place an indent in the center to allow the meat to expand while cooking.)

  5. Place sliders on the prepared grill and cook for just a few minutes each side. Since the patties are small, they won’t take much time at all to cook. 

  6. Remove burgers from the grill and immediately brush with some of the prepared teriyaki sauce. Reserve the remaining sauce to serve as a condiment. 

  7. Serve burger patties alongside sliced Hawaiian rolls and the rest of the suggested condiments. Let guests build their sliders as they please!

Island Style Teriyaki Beef Sliders | CaliGirlCooking.com