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Sticky ginger-soy pork burgers in buns with a crisp cucumber salad and warm edamame beans.
Difficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Get everything ready
Mix the cucumber with rice vinegar, sugar, sesame seeds and half the sliced spring onion. Leave to lightly pickle while you cook.
Mix the pork mince with ginger, garlic, soy sauce and the remaining spring onion. Shape into 2 patties. Wash hands and thoroughly clean utensils and surfaces after handling raw pork.
Split the buns and cut the lime into wedges. Put the edamame in a heatproof bowl ready to cook.
Step by step
Heat the oil in a frying pan over a medium heat. Cook the patties for 5 to 6 minutes on each side until browned and fully cooked through with no pink meat remaining; the centre should reach 75°C if using a probe.
Timer available in cooking mode · 12 min
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Cover the edamame with boiling water and leave for 3 minutes, then drain well. Alternatively, microwave according to the pack instructions.
Timer available in cooking mode · 3 min
Toast the buns cut-side down in the dry frying pan for 1 minute. Fill with the pork burgers and cucumber salad. Serve with the edamame and lime wedges.
Timer available in cooking mode · 1 min
