Asian BBQ Pork Smashburgers


10 Minutes



2 cups coleslaw mix

2 tsp rice vinegar

1 tsp soy sauce

1/4 tsp sesame oil


1 Tbsp teriyaki sauce

1 cup Head Country Original BBQ Sauce


1 lb ground pork

1 green onion, thinly sliced

1 1/2 tsp freshly grated ginger

1 garlic clove, minced

1/2 tsp sesame oil

1 tsp salt

1/2 tsp pepper

4 brioche burger buns, split and toasted.


Step 1. In a medium bowl, stir together ingredients for the Asian slaw. Place in the refrigerator until ready to use. 

Step 2.  In a small bowl, whisk together teriyaki sauce and BBQ sauce until combined. Set aside. 

Step 3.  Preheat your grill as hot as it can get with a cast iron skillet. Be sure to rub the cast iron skillet with 1 tsp of oil before placing on the grill and closing the lid. You can also do this on the stovetop over high heat.

Step 4. While the pan is preheating, in a large bowl, add pork, green onion, ginger, garlic, sesame oil, salt and pepper. Mix together with your hands until combined. Form the mixture into 4 even ball-shaped portions. 

Step 5. Once the pan is hot, place patties in the pan (I did 2 at a time with a 10 inch skillet) and smash them down with a large spatula. Slide the spatula off after smashing – be sure not to lift or the patty will stick to the spatula. 

Step 6. Cook for 2 to 3 minutes, then flip and cook for another 2 to 4 minutes until cooked through. 

Step 7. To assemble, place the patties on top of the bottom halves of the buns. Top with teriyaki BBQ sauce and Asian slaw, as desired. Serve with additional teriyaki BBQ sauce.