Sticky Soy Beef Burgers

Quarter lime. Pick cilantro leaves from stems. Peel and finely chop garlic. Peel and finely chop ginger until you have 2 tsp (4 tsp for 4 servings).

In a medium bowl, combine coleslaw mix, 2 TBSP mayonnaise (4 TBSP for 4 servings), ¼ tsp white sugar (½ tsp for 4), a big squeeze of lime juice, and cilantro leaves to taste (we used 2 TBSP; 4 TBSP for 4). Taste and season with salt and pepper; set aside.

In a large bowl, combine pork, garlic, 1 tsp ginger (2 tsp for 4 servings), 1 tsp salt (2 tsp for 4), and pepper; mix until thoroughly combined. Form into two ½-inch-thick patties (four patties for 4), each slightly wider than a burger bun. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add patties and cook until cooked through, 4-5 minutes per side. (If patties begin to brown too quickly, lower the heat!) Transfer to a plate; tent with foil to keep warm. (If there’s excess grease in your pan, carefully pour it out.)

Swap in beef for pork; cook to desired doneness, 3-5 minutes per side.

Reduce heat under pan to low; melt 1 TBSP butter (2 TBSP for 4 servings) in pan. Whisk in soy sauce, 1 TBSP brown sugar (2 TBSP for 4), 1 TBSP ketchup (2 TBSP for 4), 1 tsp ginger (2 tsp for 4), a squeeze of lime juice, and a pinch of salt. Cook, stirring, until sauce has thickened, 30-60 seconds. Return patties to pan and turn to coat in sauce. Remove from heat.