Pork Burgers with Asian Coleslaw

For the salad, wash, dry, and finely slice the Napa cabbage. Peel and finely grate the carrots. In a bowl, combine the Napa cabbage and carrots with mayonnaise, rice vinegar, soy sauce, sesame oil, and Sriracha. Set aside and let it steep briefly.

Finely slice the spring onions. Peel and finely grate or press the garlic. Also, finely grate the fresh ginger.

In a bowl, thoroughly mix the ground pork with spring onions, garlic, ginger, sesame oil, salt, and pepper. Form 4 elongated patties (approx. 12-15 cm long) from the mixture. Grill the patties on the hot grill for about 3-4 minutes per side until golden brown and cooked through, but still juicy.