A few nights ago my wife and I headed out to a new place in town called Pinky’s Westside Grill because we had read some good reviews. On their menu was one item in particular that I was very eager to try – the white trash burger. A combination of a burger patty covered in provolone cheese and topped off with fried pickles and onion rings and a spicy ranch sauce.
When it came time to order I hadn’t even looked at the menu. I came in knowing exactly what I wanted and it was good – but not great. The burger was a good size; however, the fried accompaniments were a little too greasy. The next time we visit I’ll probably take a closer look at their other offerings, which will probably be welcome news to my cardiologist.
My wife, on the other hand, really enjoyed her burger – so much so that she implored me to figure out how to make something similar at home for our next burger night. She had ordered hers ding dong style, which had a very distinct Thai feel as it was topped with crunchy peanut butter, sriracha sauce and a honey cilantro slaw.
Initially I was taken back by the inclusion of peanut butter. However, after giving it some more thought it reminded me of the Grilled Pork Burgers Indochine that I made one time after watching the Build a Better Burger challenge on the Food Network a few years ago.
As far as replicating the burger went there really wasn’t much to it. The peanut butter and sriracha essentially take the place of a ketchup and mustard combination. The only real objective was to formulate my own version of the honey cilantro slaw.
To do this I took my go to summer cookout cole slaw recipe, swapped out the traditional red and green cabbage for Napa, traded the granulated sugar for honey and exchanged the celery seed for cumin to give the slaw a little heat to balance out the sweetness.
Here’s the recipe if all this burger talk is making you game try your next one ding dong style, but are too far from the Queen City to get to Pinky’s.
Honey Cilantro Slaw
inspired by Pinky’s Ding Dong Style Burger
1 head of Napa cabbage, shredded
1 small carrot, grated
¼ cup diced red onion, soaked in cold water for 5 minutes, then drained
¼ cup fresh cilantro, minced
¼ cup mayonnaise
2 tablespoons pineapple juice
1 tablespoon honey
1 teaspoon ground cumin
Salt and pepper to taste
- In a large bowl combined the cabbage, carrot, red onion and cilantro
- In a small bowl whisk together the mayonnaise, pineapple juice, honey and ground cumin
- Pour the dressing over the vegetables, toss to combine
- Taste and adjust seasoning with salt and pepper, as necessary
Photo courtesy of Jarvis Holliday / Grown People Talking.