Ginger Pork Burgers with Black Bean Mayo & Roasted Broccoli

Ginger Pork Burgers

with Black Bean Mayo & Roasted Broccoli

35 MIN
2 Servings
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From the Test Kitchen

These burgers are packed with fresh ginger and savory Chinese black bean sauce—which you’ll also combine with mayonnaise for a savory, creamy spread. Crunchy marinated radishes add plenty of texture and bright flavor to cut through the burgers’ richness.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Ginger Pork Burgers with Black Bean Mayo & Roasted Broccoli
Title
  • 10 oz Ground Pork
  • ½ lb Broccoli
  • 3 oz Radishes
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Mayonnaise
  • 1 Piece Ginger
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Apple Cider Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve the buns. In a bowl, combine the mayonnaise and half the black bean sauce. Taste, then season with salt and pepper if desired.

Roast & finish the broccoli
2 Roast & finish the broccoli

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the togarashi; carefully toss to coat.

Form the patties
3 Form the patties

Meanwhile, in a medium bowl, combine the pork, chopped ginger, and remaining black bean sauce; season with salt and pepper. Gently mix until just combined. Form the mixture into two ½-inch-thick patties. Transfer to a plate.

Cook the patties
4 Cook the patties

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

* An instant-read thermometer should register 160°F.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until browned. Transfer to a work surface. Assemble the burgers using the toasted buns, black bean mayo, cooked patties, and marinated radishes (discarding any liquid). Serve the burgers with the finished broccoli. Enjoy!

Tips from Home Chefs

Ginger Pork Burgers

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve the buns. In a bowl, combine the mayonnaise and half the black bean sauce. Taste, then season with salt and pepper if desired.

2 Roast & finish the broccoli

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the togarashi; carefully toss to coat.

Roast & finish the broccoli
Form the patties
3 Form the patties

Meanwhile, in a medium bowl, combine the pork, chopped ginger, and remaining black bean sauce; season with salt and pepper. Gently mix until just combined. Form the mixture into two ½-inch-thick patties. Transfer to a plate.

4 Cook the patties

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

* An instant-read thermometer should register 160°F.

Cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until browned. Transfer to a work surface. Assemble the burgers using the toasted buns, black bean mayo, cooked patties, and marinated radishes (discarding any liquid). Serve the burgers with the finished broccoli. Enjoy!

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