Pork Burgers & More from Molly Yeh

Wash and dry the fresh produce. Halve the buns. Thinly slice the cucumbers into rounds. Thinly slice the scallions. In a medium bowl, combine the vinegar, sugar, half the sesame oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir until the sugar has dissolved. Add the sliced cucumbers and sliced scallions; season with salt and pepper. Set aside to pickle, stirring occasionally, at least 10 minutes. In a separate bowl, combine the ketchup and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the honey and remaining sesame oil; add the crispy onions and stir to combine.  

In a bowl, combine the ground meat, sautéed aromatics, and breadcrumbs; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties. 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 and cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.  

Working in batches, add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the burgers using the toasted buns, mayonnaise, cooked patties, gochujang ketchup, hoisin sauce, pickled cucumbers (discarding any liquid), fried eggs, and sesame-honey onions.

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a large bowl, whisk together the peanut butter spread, sesame oil, soy sauce, honey, ponzu sauce, tahini, 2 tablespoons of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add the sliced bok choy and sliced white bottoms of the scallions; stir to combine.

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of dressed bok choy. Toss to thoroughly combine. Serve the finished noodles garnished with the chopped peanuts and sliced green tops of the scallions.

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops.

In a large bowl, combine the mayonnaise, sweet chili sauce, and vinegar. Add the sliced cabbage, grated carrots, and sliced white bottoms of the scallions; season with salt and pepper. Toss to thoroughly combine. Serve the slaw garnished with the sliced green tops of the scallions and sesame seeds.

Place an oven rack in the center of the oven, then preheat to 375°F. Finely chop the pistachios. Melt half the butter in a bowl in the microwave (or melt in a small pot on the stove). In a separate, large bowl, combine the warming spices, chopped pistachios, coconut flakes, sugar, 1/2 cup of the flour, and a pinch of salt. Add the melted butter; stir until the mixture resembles wet sand. Refrigerate until ready to use.

Wash and dry the fresh produce. Quarter, core, and thinly slice the apples. Halve the lemon crosswise; squeeze the juice of one half into a bowl, straining out the seeds (save the remaining half for future use if desired).

In a large pan (nonstick, if you have one), heat the miso paste and half the remaining butter (you will have extra) on medium until melted. Add the sliced apples, lemon juice (carefully, as the liquid may splatter), honey, maple syrup, and 1 tablespoon of the remaining flour (you will have extra). Cook, stirring occasionally, 6 to 8 minutes, or until the apples are coated and slightly softened. Transfer to a bowl and let cool 5 minutes.

Place the pie crust on a sheet pan, leaving it in its tin. Pour the filling into the crust. Evenly top with the crumble. Bake, rotating the sheet pan halfway through, 25 to 35 minutes, or until the crust and crumble are golden brown and the filling is bubbly. Remove the baked pie from the oven and let stand at least 30 minutes before serving. Enjoy!