Asian Burgers with Hoisin Napa Cabbage Topping

While in the process of making wonton dumplings, I realized that I overshot on the quantity of meat needed. Not wanting to waste the pork meat, the idea of making burgers with the prepared meat came to mind. Wanting to keep the Asian theme, I went with a Napa cabbage and onion topping.  
 When I mentioned posting the burger recipe, photos and all, my husband was appalled by the idea. Above my laughter, I could still hear him saying, "How can you actually even contemplate posting a photo of a half eaten burger; there is nothing less appetizing!"  Well, I beg to differ; besides, I only realized that I hadn't taken a picture until after the first bite had been taken. Although it might not win any "super burger" award, it was a nice change from the standard beef burger.

Burgers:
1/2 lb lean ground pork
2 green onions finely chopped
1/4 cup finely chopped water chestnuts
1 teaspoon Kikkoman soy sauce
1/2 inch piece fresh ginger, finely chopped
1/2 teaspoon sesame oil

Combine all the ingredients and make 2-4 patties depending on the desired size for each burger. Fry  in a skillet until well done.





Topping
2 tablespoons olive oil
1 onion thinly sliced
1 garlic glove finely chopped
1/2 tsp minced fresh ginger
2 cups napa cabbage sliced
2 tablespoons hoisin sauce
2 teaspoons soy sauce
1 teaspoon mirin sauce
dash or 2 of sesame oil

In a saute pan heat the oil and add the onion slices. Cook until translucent. Add the garlic.
 In a small bowl combine the ginger, the remaining ingredients and stir to blend.
Pour the liquids into the pan. Toss the onions while continue cooking and add the napa cabage. Cook for 2-3 minutes. Serve as a topping on the Asian burgers.