East Coast Kitchen Burger Recipe: Coastal-Style Cheeseburger

Being asked to create a burger for Burger Week is an honour and a challenge. The expectation is real: you want a burger that speaks for your kitchen, your flavour profile, and your story. It should be memorable, balanced, and true to what you love. For me, that meant blending familiar textures with bold, unexpected flavours that reflect both my roots and the coastal bounty nearby.

After weighing options — classic beef, seafood, or something off the beaten path — I landed on a Thai-inspired pork burger that leans into sweet, spicy, tangy, and crunchy elements. This burger pairs a seasoned pork patty with house-made sriracha aioli, bright quick-pickled carrots and red onions, a smoky charred pineapple salsa, and a scattering of crispy fried onions. Instead of a conventional bun, I chose a soft milk bao to cradle the ingredients, creating a pillowy contrast to the textures within.

The result is a burger that feels like a conversation: the savory depth of pork, the heat and creaminess of sriracha aioli, the acidity of pickles, and the tropical sweetness of pineapple — all finished with a crisp onion bite. It’s a composition designed to be both comforting and adventurous, approachable yet distinct. Below you’ll find the ingredient list and clear instructions to recreate The East Coast Kitchen Burger at home.

Ingredients (serves 4)

• 1 lb ground pork (80/20 or similar for juiciness)
• 1 garlic clove, minced
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon ground coriander
• 1/2 teaspoon black pepper
• Salt to taste
• 4 soft milk bao buns or steamed buns, warmed
• 1 cup crispy fried onions (store-bought or homemade)
• 1 small pineapple, cut into rings or chunks for charring
• 1 cup thinly sliced carrots (for quick pickle)
• 1 cup thinly sliced red onion (for quick pickle)
• 1/2 cup rice vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt (for pickling liquid)
• For the sriracha aioli:
  • 1/2 cup mayonnaise
  • 2–3 tablespoons sriracha (adjust for heat)
  • 1 teaspoon lime juice
  • Pinch of salt
• Optional garnish: cilantro leaves, sliced cucumber, lime wedges

Instructions

1. Prepare the quick pickles: In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat just until the sugar dissolves, then remove from heat. Place the sliced carrots and red onions in a jar or bowl and pour the warm pickling liquid over them. Let sit at least 15 minutes; refrigerate if making ahead.
2. Make the sriracha aioli: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt. Taste and adjust heat or acidity as desired. Chill until ready to use.
3. Season the pork: In a mixing bowl, combine ground pork, minced garlic, fish sauce, brown sugar, ground coriander, black pepper, and a small pinch of salt. Mix gently until just combined — avoid overworking the meat to keep patties tender.
4. Form the patties: Divide the pork mixture into four even portions and shape into patties slightly wider than the bao buns. Make a shallow indentation in the center of each patty to help them cook evenly.
5. Char the pineapple: Heat a grill pan or cast-iron skillet over medium-high heat. Brush pineapple rings or chunks lightly with oil and char them 2–3 minutes per side until caramelized and slightly smoky. Remove and chop into a coarse salsa.
6. Cook the patties: In the same hot pan, add a touch of oil and cook pork patties 3–5 minutes per side depending on thickness, until they reach an internal temperature of 160°F (71°C) and have a golden crust. Rest briefly.
7. Assemble the salsa: Combine charred pineapple pieces with a pinch of salt, a squeeze of lime (if available), and a little chopped cilantro for freshness. Adjust balance of sweet and acid to taste.
8. Build the burger: Warm the milk bao buns. Spread a generous layer of sriracha aioli on one side, place the cooked pork patty on the bao, top with a spoonful of charred pineapple salsa, add pickled carrots and red onions, and finish with a handful of crispy onions. Add cilantro or cucumber slices if using.
9. Serve: Serve immediately while the patty is hot and the bao is soft. Offer lime wedges on the side for an extra bright squeeze.

Enjoy this burger as a celebration of bold, balanced flavours. The interplay of spicy, sweet, salty, and acidic components makes each bite interesting, while the soft bao and crunchy onions provide a satisfying contrast. Whether you’re crafting this for Burger Week or a weekend gathering, it’s designed to leave a lasting impression.