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In this Asian-inspired twist on a classic, sweet and smoky black garlic (an aged variety) mixed into our juicy pork burgers gives them a savory boost and results in a deliciously charred exterior. A unique spin on potato salad seasoned with kombu and a tangy slaw complete the meal.

Ethan Mick

with Napa Cabbage Slaw & Potato Salad

Blackened Ginger Pork Burgers

Ground Pork

Potato Buns

Golden Potatoes

Black Garlic

Soy Marinade

1-Inch Piece Ginger

Soy Glaze

Kombu

Mayonnaise

Ketchup

Rice Vinegar

Sugar

Napa Cabbage

Ingredients

Fill a medium pot with water; add **a** **big pinch of salt**. Heat to boiling on high. Wash and dry the fresh produce. Medium dice the **potatoes**. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Peel and finely chop the **ginger** to get 2 teaspoons (you may have extra). Peel and finely chop the **garlic**. Halve the **buns**. In a bowl, combine the **soy glaze** and **soy marinade**.

Prepare the ingredients & make the sauce:

Add the **diced potatoes** to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **mayonnaise**, **ketchup**, **kombu**, and **half the vinegar**; drizzle with olive oil and season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Cook the potatoes & make the potato salad:

While the potatoes cook, in a large bowl, combine the **sliced cabbage**, **sugar**, **remaining vinegar**, **half the chopped ginger**, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:

While the slaw marinates, in a large bowl, combine the **pork**, **chopped garlic**, and **remaining chopped ginger**; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the **patties** and loosely cover with aluminum foil;  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 plate.

Form & cook the patties:

To the pan of reserved fond, add the **buns**, cut side down. Cook on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the **toasted buns**, **cooked patties**, and **sauce**. Serve the **potato salad** and **slaw** on the side. Enjoy!

Toast the buns & serve your dish:

Instructions