Experience a delightful fusion of East and West with our Japanese Style Pork Burger with Black Sesame Wedges and Zingy Salad recipe. This dish combines the hearty taste of a pork burger with the unique flavours of Japanese cuisine, promising a dining experience that’s both comforting and exciting.
The burger is seasoned with a blend of Japanese spices, which adds a delightful depth of flavour to the pork, and cooked until it’s juicy and bursting with flavour.
Adding a touch of crunch to the dish are the black sesame wedges. These wedges, oven-baked until they’re golden and crispy, are sprinkled with black sesame seeds, offering a satisfying crunch and a unique taste.
To balance out the richness of the dish, the recipe includes a zingy salad. This salad, with its tangy dressing and fresh vegetables, adds a refreshing contrast to the meal.
This Japanese Style Pork Burger with Black Sesame Wedges and Zingy Salad recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a grater, bowl, baking tray and a frying pan.
Japanese Style Pork Burger with Black Sesame Wedges and Zingy Salad
Print RecipeIngredients
- 450g Potatoes
- 100g Radishes
- ½ Lime
- 2 Glazed Burger Buns
- 50g Ketjap Manis
- 360g Pork Mince
- 80g Sugar Snap Peas
- 80g Tenderstem Broccoli
- 60g Mature Cheddar Cheese
- Mayonnaise
- 10g Panko Breadcrumbs
Instructions
Step 1: Preparation
Start by preheating your oven to 200°C. Cut the potatoes into 2cm wide wedges (no need to peel). Slice the sugar snap peas into three pieces. Trim and thinly slice the radishes. Chop the Tenderstem broccoli into three pieces. Zest and halve the lime. Grate the cheese and halve the burger buns. In a bowl, combine lime juice, half the lime zest, honey, and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Add the radishes and sugar snap peas to the dressing and set aside. In a small bowl, combine mayo and the remaining lime zest.
Step 2: Roasting the Wedges
Place the wedges on a large, low-sided, wide baking tray. Drizzle with oil, season with salt, pepper, half the garlic salt, and half the black sesame seeds. Toss to coat and spread out in a single layer. Roast on the top shelf of your oven until golden, turning halfway through, for about 25-30 mins. Use two baking trays if necessary to ensure the wedges are spread out.
Step 3: Burger Preparation
In a large bowl, combine the remaining garlic salt and half the ketjap manis. Add the breadcrumbs, season with salt and pepper, then add the pork mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). Remember to wash your hands and equipment after handling raw meat.
Step 4: Broccoli Frying
Heat a drizzle of oil in a large frying pan on medium-high heat. Stir-fry the Tenderstem broccoli for 2-3 mins, then add a splash of water. Cover the pan with a lid or tin foil and cook until tender, a further 2-3 mins. Remove to the bowl with the dressing and remaining salad.
Step 5: Burger Cooking
Wipe out your pan and return it to medium-high heat, adding a drizzle of oil. Once hot, add the burgers and fry until browned on the outside and cooked through, turning them every 4 mins and lowering the heat if they start to burn. This should take about 15-17 mins. The burgers are cooked when they are no longer pink in the middle. When the burgers are cooked, add the remaining ketjap manis to the pan, remove the pan from the heat and carefully turn the burgers to coat in the sauce.
Step 6: Final Touches and Serving
Carefully place the cheese on top of the burgers. Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, place the burger buns on a baking tray and warm in the oven for 1-2 mins. Spread a dollop of mayo on the bottom of the buns and top with the burgers and bun lid. Add the remaining sesame seeds to the salad, then toss it together to coat in the dressing. Serve the burgers with the salad and wedges on the side, and the remaining mayo for dipping. Enjoy!
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