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Dinner Illustrated

Recipe to Make Now:

Thai-Style Pork Burgers with Sesame Green Beans

Notes for the Cook

  • Burgers made from ground pork are notoriously dry and crumbly, so we add a panade (a mixture of bread and milk) to keep the burgers moist and cohesive.
  • We give the mild pork a seasoning boost and Thai flavor profile with fish sauce, cilantro, lime, and Sriracha sauce.
  • A simple green bean side pairs perfectly with these flavorful burgers. Shocking the cooked beans in ice water ensures they keep their vibrant color and crisp bite.
  • Note that you will need a total of about  3/4 cup of cilantro, so shop accordingly.


Serves 4
Total time: 1 hour

1 pound green beans 
Salt and pepper
1 lime
1/4 cup mayonnaise
4 teaspoons Sriracha sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
Fresh cilantro
1 slice hearty white sandwich bread
3 tablespoons milk
1 teaspoon fish sauce
1 1/2 pounds 80 to 85 percent lean ground pork 
1 tablespoon vegetable oil
4 hamburger buns

  • 1. Cook and Blanch Green Beans: Bring 2 quarts water to boil in large saucepan. Fill large bowl halfway with ice and water. Trim ends of green beans. Add green beans and 1 tablespoon salt to boiling water and cook until crisp‐tender, about 6 minutes. Drain green beans and place in ice bath to cool. Drain again, transfer to salad spinner, and spin dry.

  • 2. Make Sriracha Mayo and Dress Beans: While beans are cooking, grate 1 1/2 teaspoons lime zest and squeeze 1 tablespoon juice. Whisk mayonnaise, 2 teaspoons Sriracha, and 1/2 teaspoon lime zest together in small bowl. Season with salt to taste; set aside. Transfer drained beans to serving bowl and toss with sesame oil, sesame seeds, and lime juice. Season with salt and pepper to taste; set aside.

  • 3. Make Panade: Mince 3 tablespoons cilantro. Tear bread into rough 1‐inch pieces. Combine milk, fish sauce, remaining 1 teaspoon lime zest, remaining 2 teaspoons Sriracha, cilantro, bread, and 1 teaspoon pepper in large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.

  • 4. Form Patties: Divide pork mixture into 4 equal balls, then flatten into 3/4‐inch‐thick patties, about 4 inches wide.

  • 5. Cook Burgers: Heat vegetable oil in 12‐inch nonstick skillet over medium‐low heat until shimmering. Add patties and cook until well browned on first side, 6 to 8 minutes. Flip burgers and continue to cook until second side is well browned and meat registers 150 degrees, 7 to 9 minutes, flipping as needed to ensure even browning. Transfer burgers to wire rack set in rimmed baking sheet and let rest.

  • 6. Finish Dish: While burgers rest, pick 1/2 cup cilantro leaves. Spread layer of Sriracha mayo onto bottom buns. Top with burgers and cilantro leaves. Serve with green beans.