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These burgers are packed with fresh ginger and savory Chinese black bean sauce—which you’ll also combine with mayonnaise for a savory, creamy spread. Crunchy marinated radishes add plenty of texture and bright flavor to cut through the burgers’ richness.

Ethan Mick

with Black Bean Mayo & Roasted Broccoli

Ginger Pork Burgers

Ground Pork

Potato Buns

Radishes

Broccoli

Black Bean Sauce

Mayonnaise

1-Inch Piece Ginger

Furikake

White Wine Vinegar

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the **radishes**; halve lengthwise, then thinly slice crosswise. Place in a bowl with the **vinegar** and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into small florets. Peel and finely chop the **ginger**. Halve the **buns**. In a bowl, combine the **mayonnaise** and **half the black bean sauce**. Season with salt and pepper to taste.

Prepare the ingredients:

Place the **broccoli florets** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the **furikake**; carefully toss to coat.

Roast & dress the broccoli:

While the broccoli roasts, in a medium bowl, combine the **pork**, **chopped ginger**, and **remaining 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.

Form the patties:

While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the **patties**. Loosely cover the pan with aluminum foil and cook 3 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 and cover with the aluminum foil to keep warm.

Cook the patties:

Add the **buns**, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until browned. Transfer to a work surface.

Toast the buns:

Assemble the burgers using the **toasted buns**, **black bean mayonnaise**, **cooked patties**, and **marinated radishes** (draining before adding). Serve the burgers with the **roasted broccoli**. Enjoy!