• In a large bowl, whisk together the lime juice, fish sauce, sesame oil, salt, sugar and vegetable oil. Add the cabbage and scallions to the bowl and toss thoroughly until well coated. Cover and refrigerate a minimum of 2 hours.

Make Burgers:

• In a small bowl, whisk together the hoisin and barbecue sauce. Set aside.
• In a medium bowl, combine the pork, Five Spice and 3 tablespoons of the hoisin-barbecue sauce mixture. Mix the ingredients together with your hands and then shape the meat into 4 equal-sized patties.
• Heat and lightly oil a grill or grill pan. Cook the burgers on one side for 6 minutes, then flip, brush with the hoisin-barbecue sauce and continue cooking until cooked throughout.
• Brush any remaining sauce on cut-side of bun then sandwich patties and coleslaw between buns.

Kelly's Notes:

• While any store-bought barbecue sauce will work, hoisin's sweeter flavor is balanced out best by a slightly tangier barbecue sauce.
• The less you condense the meat while making the patties, the better. Compact, dense patties means tougher burgers.
• Hoisin sauce is considered a "dry" ingredient and should be measured as such. As a general rule, any ingredient that can be leveled off (i.e. sour cream, honey, ketchup, etc.) should be measured in a dry measuring cup.
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