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4
15 minutes
15 minutes
Preheat your Blackstone griddle to medium-high heat.
In a large bowl, combine the ground pork, green onions, ginger, garlic, 1 teaspoon of sesame oil, and a generous shake of Pineapple Sriracha seasoning. Mix well and shape into four equal-sized patties.
Lightly coat the griddle surface with cooking oil. Place the patties onto the hot surface and season the tops with more Pineapple Sriracha seasoning. Cook until nicely seared on one side, then flip. Reduce the heat and continue cooking until the patties are cooked through.
While the burgers cook, make the slaw. In a bowl, toss together the soy sauce, rice wine vinegar, a pinch of salt and pepper, ½ teaspoon sesame oil, and the coleslaw mix until evenly coated.
Spread a thin layer of mayonnaise on the insides of the burger buns. Place them mayo-side down on the griddle and toast until golden brown.
Assemble the burgers by placing lettuce on the bottom bun, followed by a cooked pork patty and a generous spoonful of slaw. Drizzle with sriracha sauce, then cap with the top bun.
Serve hot and enjoy!
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