Japanese pork burgers
Sink your teeth into these Japanese pork burgers with black mayonnaise, guaranteed to satisfy anytime of the day.
Umami flavours get together in this crispy, succulent burger that’s packed full of fusion-flavours – you’re definitely going to enjoy them!
500 Eskort grams ground pork
burger or wheat-free buns, cut in halve
red onion, thinly sliced
white wine vinegar
black bean sauce
food4four black mayonnaise
ginger, finely chopped
broccoli, cut into florets
Prepare all your ingredients.
Preheat the oven to 220C. Pour the vinegar in a small bowl and add the red onion. Set aside to marinate for at least 10 minutes. Season with salt and pepper.
Place the broccoli florets in a large mixing bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on an oven pan and roast for 16 – 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and sprinkle with the food4four furikake; carefully toss to coat.
While the broccoli roasts; combine the pork, ginger, remaining black bean sauce and 1 teaspoon food4four furikake; season with salt and black pepper. Combine the meat gently using your hands. Form the mixture into patties and transfer to a plate. Heat a drizzle of olive oil in a large saucepan over medium heat until hot. Add the patties and cook for 4 minutes on each side or until done. Transfer to a plate and cover to keep warm.
Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high for 30 seconds, or until browned. Transfer to a work surface. 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.