Szechuan Pork Burgers with Garlicky Potatoes and Pickled Slaw

If you’re craving a burger with a kick, these Szechuan-style pork burgers deliver big, bold flavors. Juicy pork patties are seasoned with a tingly Szechuan paste, then tucked into toasted brioche buns slathered with spicy mayo. On the side, crispy garlic-roasted potato wedges and a bright pickled slaw balance the heat with tangy crunch.

This recipe comes together in about 30 minutes, making it perfect for a weeknight dinner that feels special. The pickled slaw can be made ahead and the patties cook quickly in a skillet. Serve everything with extra Szechuan mayo for dipping-your taste buds will thank you.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the cucumber and slice into thin rounds. Peel and grate the carrot using the large holes of a box grater. Roughly chop the cilantro. Halve the red onion, peel and thinly slice half of it (use the whole onion if making 4 servings).
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, garlic powder, salt and pepper. Spread in a single layer and roast on the top rack until golden brown and tender, 20-25 minutes.
3. While the potatoes roast, make the pickled slaw: In a medium bowl, combine the sliced cucumber, grated carrot, rice wine vinegar, half the chopped cilantro, 1 teaspoon sugar (2 teaspoons for 4 servings) and as much sliced onion as you like. Season with a big pinch of salt and pepper. Set aside to pickle.
4. In a small bowl, stir together the mayonnaise and half the Szechuan paste. Set aside until ready to serve.
5. In another medium bowl, combine the ground pork, remaining cilantro, remaining Szechuan paste and 1 teaspoon sugar (2 teaspoons for 4 servings). Mix gently with your hands until just combined. Divide the mixture into 2 equal portions (4 for 4 servings) and shape each into a patty slightly wider than the burger buns.
6. Heat a large drizzle of oil in a large skillet over medium heat. Add the patties and cook until browned and cooked through, 4-7 minutes per side. Transfer to a plate and let rest briefly.
7. Halve the brioche buns and toast them in the skillet or a toaster until lightly golden. Spread the Szechuan mayo onto the cut sides of the bottom buns. Place a patty on each bottom bun, then top with as much pickled slaw as you like. Close with the top buns.
8. Divide the burgers and garlicky roasted potato wedges between plates. Serve with any remaining pickled slaw on the side and extra Szechuan mayo for dipping.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken or turkey work well, but note that cooking time may vary slightly. Ensure the internal temperature reaches 165°F.

What can I substitute for Szechuan paste?

You can use a mix of chili garlic sauce and a pinch of Sichuan peppercorns or substitute with gochujang or sambal oelek for a different heat profile.

Can I make the pickled slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance and stored in the refrigerator. The flavors will meld and become even better.