(from Epicurious, by Tara O'Brady)
Active Time – 45 minutes
Total Time – 45 minutes
4 servings

• 1/2 cup mayonnaise
• 1 Tbsp. rice or white vinegar
• 1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
• 2 tsp. sugar
• 1 1/2 tsp. kosher salt, divided
• 4 cups shredded cabbage
• 4 scallions, thinly sliced

• 1 lb. ground pork
• 1 garlic clove, finely grated
• 1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
• 1 tsp. toasted sesame oil
• 1/2 tsp. fish sauce
• 1/4 cup cilantro leaves, finely chopped, plus more for serving
• 1/2 tsp. kosher salt, plus more
• 1 Tbsp. extra-virgin olive oil
• 4 English muffins, toasted
• Freshly ground black pepper
• Bread-and-butter pickles or quick-pickled carrots (for serving; optional)

Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.

Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.

Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.

Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.

Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4“).

Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6–8 minutes.

Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.

Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.