Napa cabbage slaw topping
- In a bowl, combine egg, green onions, garlic, coriander, bread crumbs, peanuts, fish sauce, lime juice, ginger, brown sugar, curry paste, soy sauce and sesame oil. Add pork and mix well.
- Shape pork mixture into four patties. (They can be prepared ahead of time; place patties in an airtight container, separated by wax paper. Patties will keep for one day in the fridge and up to one month in the freezer. Thaw in fridge.)
- Set gas barbecue to medium-high heat. Oil barbecue grill and then place patties on top. Grill for 6 to 8 minutes per side, or until meat is no longer pinkish.
- In the meantime, place buns on the grill and toast for 2 minutes, or until golden. Serve burgers topped with napa cabbage slaw.
Mix cabbage, carrot and pepper in a bowl. In a cup, blend rice vinegar, sugar, sesame oil, salt and pepper flakes. Pour onto salad and toss well. Serve on burgers.