Ginger Pork Burgers with Black Bean Mayo & Furikake-Dressed Green Beans

Ginger Pork Burgers

with Black Bean Mayo & Furikake-Dressed Green Beans

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 725 Cals/serving

These piquant pork burgers get layers of complex flavor from a spread of mayonnaise and potent black bean sauce—a Chinese specialty made from fermented black soybeans. For a seasonal complement (and another delicious boost of umami), we’re tossing crisp green beans with sesame oil and furikake, a Japanese blend of seasonings that includes seaweed flakes and sesame seeds.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Peel and mince the ginger. Halve the buns. Pick the cilantro leaves off the stems; discard the stems. Thinly slice the cucumber; place in a bowl with the vinegar and toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Form & cook the patties:
3 Form & cook the patties:

While the green beans cook, in a medium bowl, combine the ground pork, ginger and half the black bean sauce; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the patties and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Make the black bean mayo & dress the green beans:
4 Make the black bean mayo & dress the green beans:

While the patties cook, in a bowl, combine the mayonnaise and remaining black bean sauce; season with salt and pepper to taste. Set aside. To the bowl of blanched green beans, add the sesame oil and furikake. Toss to thoroughly coat; season with salt and pepper to taste.

Toast the buns:
5 Toast the buns:

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown. Transfer to a clean, dry work surface.

Assemble the burgers & plate your dish:
6 Assemble the burgers & plate your dish:

Season the marinated cucumber with salt and pepper to taste. Spread a layer of the black bean mayo onto the bottoms of the toasted buns. Top with the cooked patties, some of the marinated cucumber (you will have extra cucumber) and the cilantro. Complete the burgers with the bun tops. Divide the burgers and dressed green beans between 2 plates. Serve with the remaining marinated cucumber on the side, if you’d like. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & marinate the cucumber:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Peel and mince the ginger. Halve the buns. Pick the cilantro leaves off the stems; discard the stems. Thinly slice the cucumber; place in a bowl with the vinegar and toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Form & cook the patties:
3 Form & cook the patties:

While the green beans cook, in a medium bowl, combine the ground pork, ginger and half the black bean sauce; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the patties and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

4 Make the black bean mayo & dress the green beans:

While the patties cook, in a bowl, combine the mayonnaise and remaining black bean sauce; season with salt and pepper to taste. Set aside. To the bowl of blanched green beans, add the sesame oil and furikake. Toss to thoroughly coat; season with salt and pepper to taste.

Toast the buns:
5 Toast the buns:

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown. Transfer to a clean, dry work surface.

6 Assemble the burgers & plate your dish:

Season the marinated cucumber with salt and pepper to taste. Spread a layer of the black bean mayo onto the bottoms of the toasted buns. Top with the cooked patties, some of the marinated cucumber (you will have extra cucumber) and the cilantro. Complete the burgers with the bun tops. Divide the burgers and dressed green beans between 2 plates. Serve with the remaining marinated cucumber on the side, if you’d like. Enjoy!

Assemble the burgers & plate your dish: