Asian Burgers & Bok Choy Salad
Updated: Oct 25
This is a super fast way to get a healthy meal into my family while still retaining the semblance of something familiar. These are burgers after all (albeit without a bun) and they are served with a sensational salad made with all that bok choy that is just waiting to be picked in your garden.
1 lb lean ground pork or beef
1/2 cup diced green onions, divided
2 Tbsp soya sauce or tamari
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp red pepper flakes, optional
6 cups chopped raw bok choy
2 carrots, peeled and grated
1/4 cup grape seed oil or avocado oil
3 Tbsp rice vinegar
1 Tbsp white miso paste
1 Tbsp pure maple syrup
1/2 Tbsp soya sauce or tamari
1/2 Tbsp sesame oil
1 - 1/2 inch piece ginger, peeled and minced
1/2 clove garlic, minced
Preheat a grill to medium and grease grate.
To prepare burgers, combine egg, 1/4 cup green onions, soya sauce, garlic powder, black pepper and pepper flakes (if using) in a large bowl. Add pork and gently combine. Do not overwork or burgers will be tough. Shape mixture into 8 small patties
Grill patties for 5 minutes per side or until meat is browned and no longer pink in the center.
Meanwhile, prepare dressing. In a jar with a lid, place all dressing ingredients. Top with the lid and shake well.
To a large salad bowl, add bok choy. Drizzle dressing over top and toss until mixed. Top with carrots and remaining 1/4 cup green onions.
Serve 2 burgers per person alongside the salad.
*Burgers can alternatively be pan fried instead of grilled. Preheat a large nonstick skillet on medium high heat. Add burgers, reduce heat to medium and cook approximately 8 minutes per side or until no pink remains in the center.
Yummy gardening everyone!
Recipe originally from Cooking Light magazine, unfortunately I am unsure what year or issue. It was quite a while ago and I no longer have the original magazine. If you know, please forward that information on to me so I can update this credit.