Ginger Beef Burgers & Soy Mayo with Roasted Carrots & Marinated Cucumbers

Ginger Beef Burgers & Soy Mayo

with Roasted Carrots & Marinated Cucumbers

35 MIN
2 Servings
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From the Test Kitchen

These vibrant burgers get a lift from fresh ginger and scallions folded right into the patties, plus a crisp refreshing topper of cucumber marinated in rice vinegar. You'll serve the burgers with a side of roasted carrots seasoned with togarashi for a subtle smokiness and citrusy zing.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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ingredients
Ginger Beef Burgers & Soy Mayo with Roasted Carrots & Marinated Cucumbers
Title
  • 10 oz Ground Beef
  • 2 Burger Buns
  • 2 Tbsps Soy Glaze
  • ¾ lb Carrots
  • 2 Scallions
  • 1 Piece Ginger
  • 1 Persian Cucumber
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Rice Vinegar
Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds; place in a bowl. Add the vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, soy glaze, and mayonnaise. If necessary, halve the buns.

Form & cook the patties
3 Form & cook the patties

In a bowl, combine the beef, breadcrumbs, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 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 work surface. Carefully drain off and discard any excess oil.

Toast the buns & serve your dish
4 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 lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, soy mayo, cooked patties, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted carrots on the side. Garnish the carrots with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds; place in a bowl. Add the vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, soy glaze, and mayonnaise. If necessary, halve the buns.

Prepare the remaining ingredients
Form & cook the patties
3 Form & cook the patties

In a bowl, combine the beef, breadcrumbs, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 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 work surface. Carefully drain off and discard any excess oil.

4 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 lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, soy mayo, cooked patties, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted carrots on the side. Garnish the carrots with the sliced green tops of the scallions. Enjoy!

Toast the buns & serve your dish
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