If you are looking for a flavor packed burger variation, this is a great one to try. It has all the flavor of potstickers without the labor. They are a bit delicate, so I would suggest cooking them in a skillet or grill pan instead of the actual grill.
The sauce is a nice glaze and a little goes a long way. It also goes great on veggies, rice, or stir fry.
1.5-2 pounds ground pork and/or turkey
1.5 cups thinly sliced cabbage (the bagged "angel hair" cabbage slaw in the salad section works well)
1/2 cup canned water chestnuts, diced small
3-4 green onions, sliced
2 cloves garlic, minced/grated (or 2 tsp granulated dried garlic)
2 tbsp grated fresh ginger (or 1 tsp dried)
4 tbsp soy sauce (or tamari or aminos)
1/2 cup low sodium soy sauce or tamari
3 tbsp brown sugar
2 tsp-1 tbsp sriracha sauce (depending on how spicy you want it)
2 tsp rice wine vinegar (I've used red wine vinegar or balsamic in a pinch)
1 clove grated/minced garlic (or 1 tsp dried)
1 tbsp fresh grated ginger (or 1 tsp dried)
1 tbsp tomato paste (or ketchup)
1 tbsp corn starch
1 tbsp water
1 (12 count) package hawaiian king rolls
Combine all the patty ingredients well, but don't over mix. Divide and form 12 patties. Heat up a skillet or grill pan. Spray/coat with oil of choice and cook patties 3-5 minutes on each side, or until done. Probably will be in batches.
Meanwhile, combine soy sauce, sugar, sriracha, vinegar, garlic, ginger, and tomato paste in a small sauce pan. Heat over medium until boiling. Combine water and corn starch and add to sauce. Lower to medium low and simmer 3-5 minutes
To serve, place a patty on a bun and drizzle some glaze on top.