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California Kurobuta Burgers #BurgerMonth #Girlcarnivore

This recipe was created in conjunction with #BurgerMonth 2018. 
Thanks to event sponsors for providing prizes for an awesome Grilling Prize Package. 
Please follow along at #BurgerMonth to find over 100 fantastic burger recipes.

May is Burger Month. So says our fearless leader, Kita at Girl Carnivore. For the past few years, I've taken part in this burger-palooza that she calls #BurgerMonth. Every year she invites food bloggers to get wild and crazy with the burger creations. Done!

In 2014, I shared a Bulgogi-Spiced Burger with Homemade Kimchi. In 2015, I found inspiration in the sea and made a hand-chopped salmon burger with cuttlefish buns. And last year, I went for an Indian-inspired burger and served a mixed lamb-beef patty: Kheema Aloo Burger with Fresh Mango Chutney. Last year I served up a Chile Relleno-Topped Chorizo Burger.

So, I've shared creations making burgers with salmon, lamb, chorizo, and now pork [below]. But I'm not done. I have a second burger posting this month that's made with ground duck! Stay tuned.

Did I mention the giveaway? Kita wrangled some great companies to bring you a serious grilling package! Go her event page to enter...or see below.

photo from
Kurobuta Pork
When we were selecting posting days for this event, I happened to meet Jack Kimmich of California Kurobuta Pork. You can read the article about him in the Winter 2016 issue of Edible Monterey Bay: Home on the Range by Rosie Parker. Jack had contacted me via Facebook and invited me to tour his Bacon Bus that parks in a local parking lot on the third Monday of every month. Yeah, I don't turn down any opportunity to meet a local food purveyor. So, off I went. I tried to get the Enthusiastic Kitchen Elf to join me, but he had homework to do. Priorities, you know.

I was excited to meet Jack and his wife, Sara. Their son Thomas was outside, grilling, under his own business of Meat Knife Fire. He let me try a piece of roasted pork. Yum. Talk about a talented, meat-loving family!

The Berkshires live in pastures and wooded areas and enjoy with unlimited access to pasture plants, cattails, dirt, bugs, grubs, and roots. The Kimmichs supplement the pigs' diet with seasonal fruits, nuts, and vegetables from neighboring farms and local grain processors. I couldn't help but smile at the photo he showed me of the pigs eating local apricots during the summer.

I picked up ground pork, pork chops, Italian sausages, a trotter (for bone broth), jowl bacon, and leaf lard. Keep an eye on the blog to see what I did with all of that. But when he described how he would make a Kurobuta pork burger with just the pork and caramelized onions, I was inspired. Then I went way off the deep-end to mirror the flavors of another family favorite that uses ground pork: Bánh Mì. When I pick up more pork next month, I'll try to keep it simple. Counting down the days till the third Monday of May.

Kurobuta Pork Burgers
Ingredients serves 4
  • 1 pound Kurobuta pork
  • 1 t chopped cilantro
  • 1 t chopped basil
  • 1 t chopped parsley
  • 1/2 t minced ginger
  • 1/4 t minced lemongrass
  • 1 scallions, chopped
  • 2 cloves garlic, peeled and pressed
  • 1 t fish sauce
  • 1 t soy sauce
  • 2 t Sriracha or other hot sauce
Pickled Red Onions and Daikon
  • 1 organic red onion, peeled and thinly sliced
  • 1 daikon radish, peeled and thinly sliced (I used a mandolin slicer)
  • 4 T organic granulated sugar
  • 2 T fish sauce
  • 1/2 C rice wine vinegar
  • 1 t sesame oil
  • 2 t minced cilantro
Spicy Mayo
  • 1/2 C organic mayonnaise
  • 1 to 2 T Sriracha or other hot sauce
To Assemble
  • two 6" rolls, cut into 3" pieces and lightly toasted 
  • sliced cheese, if using (my caseophiles insisted)
  • lettuce leaves

Pickled Red Onions and Daikon
(This can be done the night before, but should be done at least six hours before serving.)

Place sliced red onions and sliced daikon in separate bowls. Bring the sugar, vinegar, and fish sauce to a simmer. Stir till the sugar is dissolved. Stir in the sesame oil and cilantro. Divide the hot liquid in half and pour half over the onions and half over the daikon. Make sure the vegetables are as submerged as possible. Set aside until ready to serve.

Spicy Mayo
(This can be done the night before, but can also be done at the last minute.)
Place ingredients in a small mixing bowl. Stir together until well combined. Set aside.

In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form four patties and grill or cook on the stove to your preferred doneness. Kimmich did caution me not to let the meat get hot enough to smoke; that, apparently, changes the fat from a good to bad one. I didn't ask questions, I just went with it. Toward the last few minutes of cooking, place cheese slices on top of the burger to melt.

To Assemble
Open up each piece of bread. Spread the Sriracha mayonnaise on one side. Lay down a lettuce leaf. Place the burger on the lettuce. Top with picked onions and pickled daikon. Enjoy!

The Prizes

  • Weber Grills – Weber Grilling Pack – Weber Tumbler and Weber Grill Hat
  • American Lamb Board –  Ground lamb, cutting board and apron
  • Anolon –  Grill Pan & Cutlery
  • Cabot Cheese –  $25 Cabot Legacy Gift box – Includes eight bars of Cabot Cheddar, cheese knife, and a wine opener. Award-winning cheese brought to you by the 1,000 farm families who own Cabot Creamery Co-operative.
  • Melissa’s Produce – Grilling Veggie Box
  • Microplane –  Herb And Salad Chopper Cheese Shaver
  • New York Beef Council  – prize packs of beefy grilling-themed goodies
  • Red Duck –  Gourmet Ketchup Variety
  • Spiceologist –  4 Rub Grilling Spice Set
  • Veal Made Easy – 5 lbs Veal and grilling gear

1 winner will be drawn for every week of burger month!
 All winners will be entered to win a Weber Spirit II E-310 gas grill!
Grand Prize Grill Winner will be announced on June 4th.

Week One Giveaway a Rafflecopter giveaway
 A huge thanks to the #BurgerMonth sponsors,  American Lamb Board, Anolon,


  1. This sounds amazing. Love that you used the Banh Mi flavors. Aren't burgers tough to photograph. Yours turned out better than mine but I can't believe how difficult it is.

  2. I love pork for burgers. Yours looks and sounds absolutely amazing with all the pickled veggies piled high and that melted cheese!

  3. I always love your posts, Camilla! So informative! And this looks SO DELICIOUS!! I'm drooling over that pork.

  4. Great burger! Please share this with the Food on Friday crowd over at Carole's Chatter. Cheers


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