potsticker burgers (Paleo)

Ingredients

1 lb. ground pork
1/2 c. chopped green cabbage (take my advice and don't use purpole cabbage--it turns the patties purple! alternately you can use water chestnuts instead of cabbage)
4-5 green onions, chopped
1 one-inch piece of ginger root, peeled and grated
1 Tbs. coconut aminos (or 1-2 Tbs. gluten free soy sauce)
(optional) 1 egg as a binder (I find that the patties actually stick together better without the egg)

1.		Mix everything up in a bowl, by hand, until all ingredients are thoroughly incorporated.
2.		Divide into 6-8 burger patties.
3.		Preheat a skillet and add a little oil or butter so the patties don't stick. Cook for a few minutes on each side, until nicely browned and cooked through. (Note: these patties don't do well on the grill--pan fry for best results)
4.		Serve on a bed of coleslaw or on a gluten free burger bun.