Channel: Life with Niels

Category: People & Blogs

Tags: fire cookingfire cooking recipespork burger patties recipecharcoal grillcamping recipebest burgerburger patty recipeburger recipecamping cookingfood recipescampfire cookingcamping foodburgercampfire recipecooking channelcamp chef burgerhome cookingcookingpork burger recipecamp campcampfire burgerhow to make burgerfire burgerfire cooking foodfoodcooking videoscamp recipegourmet burgerpork burgercooking recipes

Description: Join me as I learn to cook the Ultimate Asian Apple Pork burger over a camping style fire pit grill. Whether you like burgers, camping recipes something for the home cook, or food experiments, this cooking vlog will be sure to hit the spot. Instagram: instagram.com/lifewithniels The recipe in the video may not always be the same as the one detailed here in the description, as I make adjustments to improve each recipe. ASIAN APPLE PORK BURGER PATTY: 500g Ground Pork (medium, not lean) 1 Grated Apple (Granny Smith works best)(juice squeezed out) 1/2 tsp Garlic Powder 1/4 tsp Ginger Powder 1 Tbsp Green Onion, finely chopped 1 tsp Toasted Sesame Oil 1/4 tsp crusted red pepper Fresh Ground Pepper (to taste, or at least 1/4 tsp) Salt (season before grilling OR add 1/2 to 1 tsp when mixing) 1. Mix all ingredients together, EXCEPT for ground pork. Make sure grated apple is evenly coated. 2. Add apple mixture with ground pork and gently mix together. Don't over mix as the pork will lose its meaty consistency and become more like meatloaf rather than a burger. 3. Form 4 equal-sized patties, and fry them on a non-stick pan on the stove for 4-5 mins per side on medium to medium-high heat. Cook to a minimum temperature of 160 F. Note - USDA recently lowered the safe cooking temperature of whole cuts of Pork from 160F to 145F. However, this does NOT apply for ground meat, which is still 160F. GARLIC AIOLI: 1/2 cup Mayonnaise 1/2 tsp garlic powder (not garlic salt) 1/2 - 1 tsp Sriracha Sauce (how spicy you like it) Pinch of salt (to taste) Pinch of sugar (to taste) Lime juice (half a Lime) 1. in a small-medium sized bowl, mix all ingredients together. Set aside in refrigerator. BOK CHOY VINEGAR SLAW: 3 cups Bok Choy (mainly white part, thinly sliced) 1/2 cup Shallots or Onion, thinly sliced 1 medium-large carrot, grated Vinegar Dressing- 2 Tbsp Rice Vinegar 2 Tbsp Fresh Lime Juice (increased from 1 used in video for more acidity and bitterness) 1 Tbsp Hoisin Sauce 1 Tbsp Maple Syrup 3 Tbsp Olive oil 1 Tbsp Sesame Oil (Expeller Pressed)(Optional) 1 Tbsp Toasted Sesame Oil 1/2 Tbsp Dijon Mustard 2 Tbsp Coconut Milk Pepper, fresh ground (no more than 1/4 tsp) Salt to taste (*see note below) 1. add all vinegar dressing ingredients, with a pinch of salt, together in something that you can seal and shake, like a mason jar. Note - start off with just a pinch of salt, as Hoisin sauce also has salt in it. Mix and shake everything together, then taste. If needed, add only a small amount (ie. pinch) of salt each time before mixing again. ALWAYS TASTE after each addition. The dressing should not be salty; you are aiming to balance the flavors only. 2. Once you have the dressing ready, simply place all the vegetables (boy choy, shallots/onion and carrot) in a large bowl, then add about a third of the dressing to the bowl. Mix well to coat everything. 3. Taste a small forkful of the slaw, and add more dressing if needed. You want the slaw to have a noticeable acidity and punch of flavor, but not soggy wet with dressing.