-
1
In a medium bowl, combine the ground chuck, pork, onion, parsley, panko, egg, paprika, 1 tablespoon of the ketchup, 1 tablespoon of the hoisin, the Sriracha, salt, and black pepper to taste.
-
2
Use your hands to gently combine.
-
3
Divide the meat into 4 equal portions, and shape each portion into an even 1/2-inch-thick patty.
-
4
Transfer the patties to a plate and set aside.
-
5
Heat a grill pan or outdoor grill to medium-high, about 350 degrees F to 450 degrees F. When the grill is hot, use tongs to grab several layers of wadded paper towels, dip them in vegetable oil, and smear the grill pans ridges or outdoor grills grates (you can also apply cooking spray directly to the pan or grates).
-
6
Use a metal spatula to transfer the meatloaf burgers to the pan or grill (close the lid if its the latter) and cook, undisturbed (dont be tempted to press down on the patties!
-
7
), until grill marks appear on the bottom, about 5 to 6 minutes.
-
8
Meanwhile, mix the remaining 3 tablespoons of ketchup and 2 tablespoons of hoisin in a small bowl for brushing, and set aside a few tablespoons.
-
9
Flip the burgers, brush with the ketchup-hoisin mixture, close the grill (if using), and cook until the patties are cooked through and an instant-read thermometer registers 165 degrees F, about 6 minutes more.
-
10
Toast the buns, if desired.
-
11
Spread the bottom bun halves with half of the reserved ketchup-hoisin mixture, then top each with a burger patty.
-
12
Top each patty with the remaining ketchup-hoisin mixture, and add lettuce, tomato, and pickle slices.
-
13
Close up with the bun tops and serve immediately.
