Coconut Curry Pork Burgers


  • 1 pound ground pork
  • ½ medium onion (grated)
  • 3 garlic cloves (grated and divided)
  • ½ teaspoon ginger (grated and divided)
  • 2 tablespoons curry paste (divided)
  • ¾ teaspoon salt
  • 2 tablespoons of the coconut cream from the top of a 14 ounce can of coconut cream
  • ½ cup coconut cream
  • 3 tablespoons unsweetened flaked coconut
  • 3 teaspoons brown sugar (divided)
  • 1½ cups red cabbage and shredded carrot mix
  • ¼ cup rice vinegar
  • 1 tablespoon plus 1 teaspoon coconut oil
  • 2 teaspoons peanut butter
  • 4 buns (toasted)
  • ¼ cup cilantro (chopped)
  • 2 green onion (chopped)


Add pork, onion, 2 garlic cloves, ¼ tsp grated ginger, 1½ tablespoons curry, salt, 2 tablespoons coconut cream and coconut to a medium bowl. Use your hands to mix until completely combined. Form into four patties. Chill in the fridge for 10 minutes.

While the patties chill, toss red cabbage mixture, vinegar and 2 teaspoons of brown sugar together in a bowl. Let sit at room temperature to quickly pickle the mixture.

Add 1 teaspoon of coconut oil to a small saucepan. Turn the heat on medium and once hot, add remaining garlic and ginger. Saute 1 minute until fragrant. Add remaining 2 teaspoons of curry paste, saute for 30 seconds. Add ½ cup coconut cream, remaining brown sugar, and peanut butter. Whisk to combine. Bring to a boil and reduce to a simmer until thickened, about 5 minutes.

When ready to cook burgers, add remaining coconut oil to a large non-stick skillet. Turn the heat on medium-high and once the oil is glistening, add the burgers. Cook until golden brown on both sides and cooked through, about 4-5 minutes per side.

Place slaw on bottom of bun, top with patty and cover in sauce. Sprinkle with chopped cilantro and green onion.

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