Tuesday, June 5

Pork burgers and roasted eggplant

Leftover in our fridge was some organic ground pork (from the dim sum) and Chinese eggplant that I had forgotten about for a week. Since I'm traveling on Thursday (again!), I knew I had to use it all up before I left as Ian would sooner eat cereal for dinner than cook eggplant. In fact, when asked if he would like me to prepare a handful of frozen meals, he proclaimed that he's happy with grilled cheese for dinner. Hey - I'm happy with grilled cheese too, as long as it's on a rosemary focaccia with fresh mozzarella, basil and tomato; ahhh, yes - I guess that's called a panini. Upon second thought, maybe my standards are too high.

Back to the pork and eggplant. I decided to make Asian-inspired pork burgers and roasted spicy eggplant. This was one of the better meals I've made lately. Ian declared the burgers the best he's ever eaten; even better than the bison burgers. In my opinion, they were delicious because they were different. So, I thought I would try to articulate the recipe I used since it got such high praise from my dear husband. Just know that these amounts are approximate since I hardly ever use measuring spoons or cups. And don't be scared to alter the ingredients.

Roasted Spicy Eggplant

  • 3 oblong eggplants, cut into 2 inch long wedges (although I imagine you could use 1 regular eggplant)
  • 1/2 white onion, sliced
  • 1 tsp salt (eggplant loves salt)
  • 1 tbsp chili flakes (or to your taste)
  • 3 tbsp soy sauce
  • 3 tbsp canola oil
  • 2 tbsp sesame oil
1. preheat oven to 400 F
2. mix everything in a large bowl
3. dump it onto an ungreased baking tray and bake until cooked, 20-30 min, stirring every 10 min

Asian-Inspired Pork Burgers
  • enough ground pork for four burgers (sorry, don't know how to quantify that), organic, if possible
  • 1/2 white onion, thinly sliced and sautéed, then cooled
  • 6-8 chives, finely sliced (or 3 scallions, minced)
  • 1/2 tsp salt
  • 3 tbsp fish sauce (this is what gives that authentic flavour)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • squirt of hot sauce, to taste (I added approx 1 tbsp)
1. mix all ingredients well, adding bread crumbs if mixture is too moist
2. form into four burger patties and let rest for 20min minimum, or 1 day maximum
3. preheat electric grill or bbq if you're lucky enough to have one (we don't)
4. grill; on the electric one, I grilled for 7 min; on a bbq, I would imagine 15 min should be enough, but don't take my word for it - CHECK!
5. I served them with a thin spread of mayo, pile of cilantro leaves and sliced tomato; I wouldn't add any typical burger toppings as the burger itself was very moist and flavourful

Disclaimer: If anyone gets sick from following my recipes, it's not my fault. Be aware that in using these recipes, you do so at your own risk. If you become violently ill as a result of my recommendations, please don't sue me.

Well, do you feel confident enough to try this now?! :)


  1. Disclaimer: If anyone gets sick from following my recipes, it's not my fault.

    Oh... you had me... right up until this point :)

    Seriously, I might try these... it'll help use up that fish sauce that's in my fridge that I can't find any use for.

  2. The burgers were even better than fruit loops and grilled cheese.

  3. let me know how they turn out, mr. parrot.

  4. Here's what I made last night...I'll post recipe next week:


    It was very very good - I asian-fied it even more with a side of kimchee!

  5. Just found your blog.....I'm really enjoying it. I also love to cook and will frequently try to duplicate things I eat out somewhere. I came across your recipe for the asian pork burgers because I was doing just that. There is a small diner in town that makes a to-die-for asian pork burger with sauted onions. I can't wait to try your version. thank you!