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

Ginger Pork Burgers

with Black Bean Mayo & Furikake-Dressed Green Beans

40 MIN
2 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    725 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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:
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