Anyone who reads this blog knows I love pork. And one of my favorite ways to eat pork is sausage. It doesn’t matter what kind of pork sausage it is I love it. So when Johnsonville Sausage came out with their new burger patties made out of sausage I knew they were going to something I just had to try. I love coming up with recipes and there was never any doubt I would have to come up with something special with the sausage patties. I used Johnsonville’s chorizo patties in my “Taco Tuesday: Chorizo Breakfast Tacos.”
When Johnsonville announced their “No Ordinary Burger” Contest I decided to come up with an entry. I knew I had to combine my love of Asian flavors with one of the sausage patties. I choose the traditional bratwurst patties. The challenge was coming up with an Asian flavor profile that complimented the flavors normally found in a bratwurst without masking them. I think I was able to accomplish just that with this recipe. The combination of the sweet dressing on the slaw and the Sriracha Mayo did give this burger a little Asian flavor zing.
I seasoned the burger patties with Shichimi Togarashi. Although this Japanese 7 Spice blend is not essential to this burger it will help give it a little extra punch. You can buy the spice blend at many grocery stores in the Asian Food section or stop by any Asian market to pick it up. If you’d like to make up your own check out the recipe here. The Sriracha Mayo is easy to make. Just mix mayo and Sriracha together until you reach the heat level you want. Don’t go for the burn your mouth kind of heat, you don’t want to lose the flavors in the slaw because you’ve messed up your taste buds.
- ¼ cup honey
- ¼ cup olive oil
- ¼ cup rice vinegar
- 1 teaspoons soy sauce
- 1 teaspoon Red Boat fish sauce (or sub another teaspoon of soy sauce)
- 1 teaspoon sesame oil
- 2 teaspoons peanut butter
- 1 teaspoon fresh ginger, minced
- ½ teaspoon garlic, grated
- 1 package of pre-made Cole Slaw, green and red cabbage
- 1 carrot, cut into “match sticks”
- ½ Red Bell Pepper, thinly sliced
- 2 green onions, sliced
- Sriracha Sauce
- Salt & Pepper
- Combine honey, oils, vinegar, fish sauce, peanut butter ginger and garlic in a jar and shake until combined. Set aside in refrigerator for at least 2 hours.
- In a bowl combine all the veggies and dress lightly with the slaw dressing. Let set for 15 minutes before seasoning with salt and pepper to taste
- Mix Sriracha Sauce with mayo to reach your desired level of heat.
- Spread Sriracha Sauce on both halves of the burger, place brat pattie on the bottom bun and top with Asian Slaw.