Filipino-style Adobo Burgers

Serves 4. | Prep: 20 minutes | Cook: 10 minutes


For the Adobo Burgers:
1 pound ground pork
1 pound ground turkey breast
3 tablespoons soy sauce (I like Silver Swan Soy Sauce)
3 tablespoons apple cider vinegar
3 cloves garlic, finely minced
1/3 cup finely diced red onion
1/2 cup panko breadcrumbs
1/2 teaspoon freshly ground black pepper
4 slices of cheese (cheddar, provolone, muenster, etc.)
4 hamburger buns, split

For the Red Cabbage and Jicama Slaw:
1 1/2 cups finely sliced red cabbage
1 cup julienned or shredded jicama
1 cup finely sliced red onion
1/2 cup shredded carrots
1/2 teaspoon sugar
2 tablespoons rice vinegar
1/4 teaspoon salt
pickled jalapeños, for serving


In a large bowl, mix together the ground pork, ground turkey, soy sauce, vinegar, garlic, onion, break crumbs and pepper until well combined – try not to overwork the meat.. Divide the meat into 4 equal portions, about 8.75 oz each. Form into patties slightly larger than your buns. Refrigerate for about 30 minutes to an hour.

In a medium, non-reactive bowl (glass works well), add the red cabbage, jicama, red onion and carrots and toss to combine. Add the vinegar, sugar and salt, and toss until the vegetables are well coated. Cover and refrigerate while you grill the burgers.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Cook the burgers directly over the heat, with the lid closed, for about 10-14 minutes, flipping once, until the internal temperature is 160°F. Top with a slice of cheese. Serve on a toasted bun topped with the red cabbage and jicama slaw and pickled jalapenos.


Craving an all pork burger? Go for it! It will be even more juicy and delicious! But if you want to lighten it up, try combining it with turkey, as I have here.

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