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Asian Pork Burgers With Minted Watermelon

Asian Pork Burgers With Minted Watermelon
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Serves 4| Hands-On Time: | Total Time:



  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Toss the watermelon, cucumber , mint, lime juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
  3. Mix together the ketchup and 1 tablespoon of the Sriracha in a small bow.l
  4. Rub the onion with the remaining teaspoon of oil.
  5. Gently mix together the pork, soy sauce, garlic, and the remaining 1 to 2 tablespoons of Sriracha with your hands in a large bowl until just combined. Form the mixture into four ½-inch-thick patties.
  6. Grill the onion until 4 to 6 minutes per side for medium. Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145° F, 4 to 6 minutes per side.*
  7. Stack the ketchup mixture, lettuce, burgers, and onions between the buns. Serve with the watermelon salad.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 627
  • Fat 33g
  • Sat Fat 11g
  • Cholesterol 120mg
  • Sodium 1,584mg
  • Protein 40g
  • Carbohydrate 42g
  • Sugar 18g
  • Fiber 2g
  • Iron 4mg
  • Calcium 122mg
What does this mean? See Nutrition 101 .

Quick Tip

Garlicky Hoisin Sauce
Cooking for friends? The watermelon salad, spiced ketchup, and burger mixture can be made up to 2 hours in advance; refrigerate, covered. If you prefer sweet over spicy, substitute hoisin sauce for the Sriracha.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.