Teriyaki Pita Patties

A splash of World Harbors Teriyaki Sauce mixed with mayonnaise and rice vinegar makes a delicious Asian-style coleslaw dressing. Fill a pita pocket with this tasty coleslaw and a teriyaki patty for a great alternative to burgers.


1/4 cup mayonnaise
2 Tbsp. NAKANO Natural Rice Vinegar
1/2 cup lightly packed cilantro, minced (about 2-1/2 Tbsp.)
2 medium green onions, minced (about 5 Tbsp.)
8 Tbsp. WORLD HARBORS Maui Mountain Teriyaki Marinade & Sauce 
Salt and pepper
2 tsp. cornstarch
1-1/4 lbs. ground pork
1 pkg. (8-1/2 oz.) coleslaw mix
5 (6-in.) pita pocket breads, cut into halves


In a small bowl, mix together mayonnaise, vinegar, half the cilantro, 1 Tbsp. onions, 3 Tbsp. Teriyaki Sauce, 1/4 tsp. salt, and dash pepper; chill dressing.

In a medium bowl, mix together cornstarch, 1/4 tsp. salt, 1/4 tsp. pepper, 3 Tbsp. Teriyaki Sauce, and remaining cilantro and onions. Add pork; mix with a fork until just combined. On waxed paper, use damp hands to shape into 8 (3-inch diameter) patties; chill 15 minutes. Cook on a covered grill over medium-high heat until no longer pink in the middle, about 4 minutes per side. Brush patties with remaining Teriyaki Sauce.

Just before serving, toss coleslaw with reserved dressing in a medium bowl. Carefully open pita bread; put about 1/4 cup coleslaw and 1 patty into each pita half. Serve immediately.

Makes 5 servings (2 pita halves each).


Per serving (2 pita halves): 540 calories, 26g protein, 52g carb, 25g fat (7g sat. fat), 80mg chol, 910mg sodium, 3g fiber

Teriyaki Pita Patties
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