SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 10 to 12 minutes
For the burgers
1⅓ pounds (606 grams) ground pork
1½ teaspoons garlic powder
generous pinch of coarse sea salt
For the cabbage slaw
1 cup (50 grams) thinly sliced red cabbage
1 cup (50 grams) thinly sliced yellow cabbage
1 cup (60 grams) thinly sliced carrots
½ green apple, thinly sliced
2 tablespoons coconut aminos
juice of 1 lime
1 teaspoon sesame oil
½ teaspoon organic honey
½ teaspoon sesame seeds
¼ teaspoon finely grated fresh ginger
2 tablespoons chopped green onions, plus 1 tablespoon sliced green onions for garnish (optional)
¼ cup (35 grams) unsalted roasted cashews, roughly chopped
fine-grain sea salt and freshly ground black pepper, to taste
- Preheat the grill to medium-high heat.
- In a large bowl, mix together the ground pork, garlic powder, and salt. Form into 4 patties.
- Grill the burgers on each side for 5 to 6 minutes, until cooked to an internal temperature of 160°F (71°C). After you’ve flipped the burgers, make the cabbage slaw.
- In a large bowl, mix together all the ingredients for the slaw. Serve the burgers on top of the slaw. Garnish with sliced green onions, if desired.