We were getting a little low on proteins in the freezer. Only some shrimp (just ate that Sat.) and 2 packages of pork chops. I chose the chops. After thawing and trimming there was 12 oz. of meat. Perfect for burgers.
My last pork burgers was Indochine-style and I wanted something Asian but not exactly that. I hit on a very simple solution which was to mix scallions and preserved black beans into the burgers. They came out very well.
A quick word about preserved black beans: you’re only going to find them at an Asian market. The wondrous thing about them is that, being cured and salted, they last virtually forever in the fridge. We’ve had ours for years!
We had a lovely side dish, braised chard served room temperature with a drizzle of olive oil and lemon juice.
Asian pork burgers
12 oz. ground pork
1 large scallion, minced, white and greens parts
1 tbsp preserved black beans
Put the pork into a bowl with the scallion. Mash the black beans in a mortar and pestle or by whatever means you can. Add to the pork and mix it all up well.
Heat 2 tsp olive oil in a skillet (5 on the 1-10 dial). Cook the burgers for 5 minutes on the first side. Reduce burner to 3 and cook second side 5 more minutes, or until done through and through.
My last pork burgers was Indochine-style and I wanted something Asian but not exactly that. I hit on a very simple solution which was to mix scallions and preserved black beans into the burgers. They came out very well.
A quick word about preserved black beans: you’re only going to find them at an Asian market. The wondrous thing about them is that, being cured and salted, they last virtually forever in the fridge. We’ve had ours for years!
We had a lovely side dish, braised chard served room temperature with a drizzle of olive oil and lemon juice.
Asian pork burgers
12 oz. ground pork
1 large scallion, minced, white and greens parts
1 tbsp preserved black beans
Put the pork into a bowl with the scallion. Mash the black beans in a mortar and pestle or by whatever means you can. Add to the pork and mix it all up well.
Heat 2 tsp olive oil in a skillet (5 on the 1-10 dial). Cook the burgers for 5 minutes on the first side. Reduce burner to 3 and cook second side 5 more minutes, or until done through and through.
5 comments:
Very simple and so delicious....I can just tell :) Could you use regular black beans and just grind them up?
Yummy! You even used preserved black beans! :-)) Very flavourful.
I've actually never thought to make pork burgers - what a different twist than regular pork chops!
Thanks!
This sounds great and sounded more flavorful with the addition of the salted black beans, I love those in vegetable stir fry. And your side dish Swiss chard, great.
This sounds great! I've never had preserved black beans..I'm interested to try them.
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