Ginger Black Bean Pork Burgers
Several months ago, we tried the Blue Apron meal subscription service. After 5 weeks of making Blue Apron meals three nights per week, one meal stood out to my husband and I as the clear favorite: Ginger Pork Burgers with Black Bean Mayo. I couldn’t wait to tweak the recipe to our tastes and put it in our menu rotation.
We’ve made our version of the Ginger Black Bean Pork Burgers many times now – and always get rave reviews. The Blue Apron recipe hinted at a great flavor, but I bumped up the ginger and black bean sauce for a bolder flavor and made the burgers much thinner so the burger to condiment ratio was pretty even.
We also added red onion and balsamic vinegar to the cucumber and rice vinegar, which added an extra layer of flavor. And we usually opt for grilling the burgers – always a winning move.
Next time you’re in the mood for a burger, grate some fresh ginger and mix it into ground pork with black bean sauce. Grill it up and sit back while the compliments roll in. Maybe they’ll even be impressed enough to offer clean up! (Maybe).
- 1.5 Pounds Ground Pork
- 2 Inch Piece Fresh Ginger minced
- 5 Tablespoons Black Bean Sauce
- 4 Tablespoons Mayonnaise
- 1 Cup Cucumber sliced thin
- 1/2 Cup Red Onion sliced thin
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Balsamic Vinegar
- Salt & Pepper to taste
- 6 Burger Buns
- 1 1/2 Tablespoons Butter
- 4 Tablespoons Cilantro chopped
Wash or peel cucumber and slice into thin rounds. Half and thinly slice red onion. Marinate cucumber and red onion in bowl with vinegars and salt & pepper to taste; stirring occasionally.
Combine ground pork, minced ginger and 3 tablespoons of the black bean sauce in a medium bowl. Season the mixture with salt and pepper to taste. Form into 6 patties.
Grill or fry burgers 3 – 5 minutes per side, or until browned and cooked through.
While burgers are cooking, whisk together mayonnaise and remaining black bean sauce; season with salt and pepper to taste and set aside.
Melt butter and toast buns, 1 – 2 minutes or until golden brown.
Season marinated cucumber and onions with salt and pepper to taste. Spread black bean mayo on bun bottoms, top each with a burger, cucumber/onion mixture, cilantro and bun tops.
Serve with any remaining black bean mayo for dipping and marinated cucumber/onion as a salad on the side.