Garlic-Ginger Pork Burgers on Potato-Scallion Buns
Tamari-Dressed Daikon Slaw & Roasted String Beans
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
Bite into delight! Fragrant with garlic and ginger, these juicy ground pork burgers are packed with tasty pleasures. Place each browned patty on a toasted potato-scallion bun, and give it a generous schmear of thick and creamy tamari-based vinaigrette for an extra layer of taste. Top the burger with a quickmade cabbage and daikon slaw for crispness, and enjoy with roasted string beans (that you can also eat with your hands, just sayin’).
We will send you:
- 250g Ground pork
- 150g Matchstick daikon
- 150g Shredded red cabbage
- 15ml Minced garlic
- 200g String beans
- 15ml Ginger paste
- 30ml Rice vinegar
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 2 Gourmet potato-scallion buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Soy, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
8 g
Sodium
1470 mg
Total Carb
75 g
Sugars
17 g
Protein
37 g
Fibre
9 g
Preparation
Roast the string beans
Preheat the oven to 450°F. Remove the stem ends of the string beans. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 5 to 8 min., until crisp-tender.
Prepare the patties
Meanwhile, in a large bowl, combine the pork, ½ the garlic, ½ the ginger, the remaining spices and S&P. Form into 2 patties (double for 4 portions).
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Cook the patties*, partially covered, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the slaw
Meanwhile, in a medium bowl, combine the daikon, cabbage, vinegar, remaining garlic and ginger (start with ½), ¾ of the vinaigrette and S&P.
Toast the buns
Heat the reserved pan on medium. Toast the buns, cut-sides down, 2 to 3 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms and string beans between your plates. Top each bun bottom with the remaining vinaigrette, a patty, the slaw and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
