Directions

1. To make the slaw, combine the slaw mixture and sugar in a bowl and toss to incorporate. In a separate bowl, combine the vinegar, lime juice and soy sauce. Vigorously whisk in the oil. Add the green onions and cilantro to the slaw mixture, then pour dressing over the cabbage mixture and toss to coat. Cover and refrigerate at least one hour. For the best flavor, let sit overnight.
2. Preheat your Yoder Smokers YS640 to 425°F, set up for direct grilling with GrillGrates. Combine the mayonnaise and sriracha in a small bowl and mix well to incorporate. Store in the refrigerator.
3. To make the pork patties, combine all ingredients in a mixing bowl. Include three tablespoons of the Kim’s Asian BBQ Sauce in the meat mixture. Reserve the rest of the bottle for topping the cooked pork patties. Quickly mix all ingredients by hand until the mixture is tacky. Divide the pork mixture into eight equal portions and form each portion into a burger patty.
4. Grill the patties on both sides, directly on the GrillGrates until they reach an internal temperature of 160°F. While the patties are grilling, slice the Hawaiian rolls like buns, and place cut side down on the opposite side of the grill, to toast.
5. Spread the bottom bun of the Hawaiian roll with the sriracha mayonnaise. Top with the pork patty, then the slaw, and Kim’s Asian BBQ Sauce over the top of the slaw, then add the top bun.