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These burgers get their Asian-inspired flair from a creamy, savory spread made with mayonnaise and black bean sauce—a flavor-packed condiment made from fermented black soybeans. A topping of crisp marinated cucumber provides refreshing contrast and a bit of crunch in each bite.

Ethan Mick

with Black Bean Mayo & Spicy Slaw

Cheeseburgers

Ground Beef

Potato Buns

Garlic

Persian Cucumber

Cabbage

Sweet Peppers

Monterey Jack Cheese

Gochujang

Mayonnaise

Rice Vinegar

Panko Breadcrumbs

Black Bean Sauce

Ingredients

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Cut off and discard the stems of the **peppers**; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the **cucumber** into rounds. If necessary, peel the **garlic**, then finely chop. Using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the **cheese**. Halve the **buns**. In a bowl, combine the **mayonnaise**, **black bean sauce**, and a drizzle of olive oil. Season with salt and pepper to taste.

Prepare the ingredients & make the black bean mayo:

In a bowl, combine the **sliced cabbage and peppers**, **half the vinegar**, **1 teaspoon of olive oil**, and **as much of the gochujang as you’d like**, depending on how spicy you’d like the dish to be. 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 bowl, combine the **sliced cucumber**, **remaining vinegar**, and **up to half the garlic paste**. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Marinate the cucumber:

In a bowl, combine the **beef**, **half the breadcrumbs** (you will have extra), and **remaining garlic paste**; 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. 

**STOVE**: In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **patties** and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the **sliced cheese**. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Wipe out the pan.  
**GRILL**: Lightly oil the **patties** on both sides. Grill 6 to 7 minutes on   the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the **sliced cheese**. Continue to grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

Form & cook the patties:

**STOVE**: Heat the same, dry pan on medium-high until hot. Add the **buns**, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.  
**GRILL**: Grill the **buns**, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Assemble the burgers using the **toasted buns**, **black bean mayo**, **cooked patties**, and **marinated cucumber** (discarding any liquid). Serve with the **slaw** on the side. Enjoy!