Ingredients

1 1/2 cups coarsely chopped plums (about 1/2 pound)

1 1/2 tablespoons brown sugar

2 tablespoons seasoned rice vinegar

1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 cup boiling water $

1/2 cup uncooked bulgur

1 1/2 pounds ground pork, 80% lean

1 cup diagonally cut green onions, divided $

1/2 cup chopped fresh cilantro, divided $

2 tablespoons dry sherry

1 tablespoon minced garlic $

1 tablespoon minced peeled fresh ginger $

1 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper $

Cooking spray $

6 cups shredded napa (Chinese) cabbage (about 1/2 large head)

3 tablespoons seasoned rice vinegar

1/4 teaspoon dark sesame oil

Preparation

  1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place plum mixture in a blender or food processor; process until smooth.
  2. Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes. Drain well. Combine bulgur, pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 teaspoon salt, and pepper in a medium bowl. Divide pork mixture into 12 equal portions, gently shaping each into a 3/4-inch-thick patty. Press a nickel-sized indentation in center of each patty. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties.
  3. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce.