Bok Choy Pesto With Asian Pork Burgers

Here’s a brand new idea for bok choy! Komatsuna might be good in this recipe as well. If you’re not into red meat, try the pesto with grilled chicken, fish or veggie or turkey burgers.

2 cups chopped bok choy
1/2 cup raw cashews
1 clove garlic, minced
1/2-inch piece of ginger, minced
1/4 cup grated Parmesan cheese
1/3 cup olive oil
small splash of toasted sesame oil
pinch of salt & pepper

Place all ingredients through Parmesan cheese into blender or food processor. Pulse a few times to chop and combine ingredients. Slowly drizzle in olive oil until everything comes together. Scrape down sides of container as needed. Add salt and pepper, and small splash of toasted sesame oil (this has a very strong flavor, so only a little is needed) and pulse until combined. Transfer to a serving dish, cover and refrigerate for at least 30 minutes for the flavors to combine.

1 pound ground pork
1 8-ounce can water chestnuts, minced
6 baby carrots, chopped
1/2 cups bread crumbs
1-inch piece fresh ginger, minced
2 tablespoons soy sauce
1 egg beaten
small splash of toasted sesame oil

In a large bowl, combine all ingredients and mix together (do not over mix or meat will get tough). Form into four patties. Grill over medium-high heat about 5 minutes each side, to an internal temperature of 180 degrees F. Place on bun and top with Bok Choy Pesto.

Serves 4.


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