Hoisin Pork Burgers with Marinated Cucumber & Red Onion Salad

Hoisin Pork Burgers

with Marinated Cucumber & Red Onion Salad

30 MIN
4 Servings
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From the Test Kitchen

In this summertime recipe, we’re serving up our burgers with extra flare. Within these pork patties are fresh ginger, nutty sesame oil and hoisin sauce (a favorite in Chinese cooking, similar in flavor to American barbecue sauce). We’re topping the burgers with seasonal, juicy tomato and cilantro. And as a condiment, we’re combining mayo with a little more hoisin, cutting the mayo’s savory richness with tangy-sweet notes. A salad of lightly-marinated cucumber and red onion completes the dish with refreshing flavor—and plenty of crunch.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Hoisin Pork Burgers with Marinated Cucumber & Red Onion Salad
Title
time-saving
tips & techniques
Rice Vinegar
Sesame Oil
Panko Breadcrumbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Peel and mince the ginger. Quarter the cucumbers lengthwise, then cut crosswise into 1-inch-thick pieces; place in a large bowl. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar. Cut the tomato into four ½-inch-thick slices. Pick the cilantro leaves off the stems; discard the stems.

Form the burgers:
2 Form the burgers:

In a large bowl, combine the ground pork, breadcrumbs, ⅔ of the hoisin sauce, half the ginger and half the sesame oil; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four ½-inch-thick burgers; place on a plate.

Cook the burgers:
3 Cook the burgers:

In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the burgers. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; loosely cover with aluminum foil and set aside in a warm place. Wipe out the pan.

Make the hoisin mayo & salad:
4 Make the hoisin mayo & salad:

While the burgers cook, in a small bowl, combine the mayonnaise and remaining hoisin sauce. Stir to thoroughly combine; season with salt and pepper to taste. Set aside. To the bowl of cucumbers, add the sugar, remaining ginger, remaining sesame oil and as much of the onion-vinegar mixture as you’d like; season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Toast the buns:
5 Toast the buns:

In the pan used to cook the burgers, heat 2 teaspoons of oil on medium until hot. Working in batches, add the buns, cut sides down, and toast 1 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface (or plate).

Finish & serve your dish:
6 Finish & serve your dish:

Spread a thin layer of the hoisin mayo onto the cut sides of each toasted bun. Top each bun bottom with a cooked burger, a tomato slice, ¼ of the cilantro and a bun top. Transfer the finished burgers to a serving dish. Transfer the salad to a serving dish. Enjoy!

Tips from Home Chefs

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Hoisin Pork Burgers

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Peel and mince the ginger. Quarter the cucumbers lengthwise, then cut crosswise into 1-inch-thick pieces; place in a large bowl. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar. Cut the tomato into four ½-inch-thick slices. Pick the cilantro leaves off the stems; discard the stems.

2 Form the burgers:

In a large bowl, combine the ground pork, breadcrumbs, ⅔ of the hoisin sauce, half the ginger and half the sesame oil; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four ½-inch-thick burgers; place on a plate.

Form the burgers:
Cook the burgers:
3 Cook the burgers:

In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the burgers. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; loosely cover with aluminum foil and set aside in a warm place. Wipe out the pan.

4 Make the hoisin mayo & salad:

While the burgers cook, in a small bowl, combine the mayonnaise and remaining hoisin sauce. Stir to thoroughly combine; season with salt and pepper to taste. Set aside. To the bowl of cucumbers, add the sugar, remaining ginger, remaining sesame oil and as much of the onion-vinegar mixture as you’d like; season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the hoisin mayo & salad:
Toast the buns:
5 Toast the buns:

In the pan used to cook the burgers, heat 2 teaspoons of oil on medium until hot. Working in batches, add the buns, cut sides down, and toast 1 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface (or plate).

6 Finish & serve your dish:

Spread a thin layer of the hoisin mayo onto the cut sides of each toasted bun. Top each bun bottom with a cooked burger, a tomato slice, ¼ of the cilantro and a bun top. Transfer the finished burgers to a serving dish. Transfer the salad to a serving dish. Enjoy!

Finish & serve your dish:
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