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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.

Ethan Mick

with Black Bean Mayo & Furikake-Dressed Green Beans

Ginger Pork Burgers

Ground Pork

Potato Buns

Green Beans

Cucumber

Cilantro

Black Bean Sauce

Mayonnaise

Rice Vinegar

Sesame Oil

1-Inch Piece Ginger

Furikake

Ingredients

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.

Prepare the ingredients & marinate the cucumber:

[While the cucumber marinates, fill a large bowl with ice water and set aside. Add the **green beans** to the pot of boiling water and cook 4 to 6 minutes, or until bright green and slightly softened. Drain the cooked green beans thoroughly and transfer to the bowl of ice water; let stand until completely cool.](#) Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.

Blanch the green beans:

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.

Form & cook the patties:

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.

Make the black bean mayo & dress the green beans:

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.

Toast the buns:

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!