4 Unit Baked Bun Brioche
1 1/2 lb Ground Pork
2 Piece Scallions, Thin Sliced
1 tbsp. Fresh Ginger, Grated
1 Piece Garlic Clove, Minced
1 1/2 tsp. Asian Sesame Oil
Kosher Salt And Cracked Black Pepper
2 C Coleslaw Mix
2 tsp. Rice Vinegar
1 tsp. Soy Sauce

Chef Notes

Serve with sriracha and mayonnaise


Pan up Rich's Brioche Dinner Roll Dough 4 x 6 on paper lined sheet pan. Thaw overnight in retarder at 38 to 40 °F (3 to 4°C).. Cover with plastic.
Allow pieces to warm up for 15 minutes
Proof for around 30 minutes at 100°F (38°C) and 85 % humidity or leave of floor 60 minutes until double in size
Bake using convection oven at 325°F (160°C) for 10-12 minutes until gold brown and the internal temperature reaches above 200°F (93°C).
Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.