I was tasked with choosing this week’s Recipe Roulette pick, and I think I picked a good one. Amy may disagree, though, because she doesn’t like to handle meat.

The flavors of the Gingered Pork Burgers were just as described: “Reminiscent of Peking-style pork dumpling flavors.” I’m not generally a fan of pork, but in dumpling-flavored burger format I enjoyed it quite a bit. Rockford said, “I like it. It’s got a good flavor.” And then he took another bite and forgot that I’d asked him a question. My in-laws joined us for our Gingered Pork Burger dinner, so I gathered their opinions for you as well.

“I like it a lot,” my mother-in-law said. “I could easily eat another one.”

My father-in-law — who doused his burger with ketchup — said, “The seasonings went together to have a sage-y flavor, but I’m not having any trouble. I’m down to two bites.”

I don’t know that I’d call them rave reviews, but I’d make them again. They were easy and tasty, and I’d say they’re relatively good for you. In relation to, say, this.

Gingered Pork Burgers
from “Good Housekeeping: Fast Weeknight Favorites”

1/4 cup light mayonnaise
1 tablespoon soy sauce
1 1/4 pounds ground pork
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
3 green onions, chopped
1 tablespoon dry sherry
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon Asian sesame oil
1/4 teaspoon crushed red pepper
3/4 teaspoon salt
4 sesame-seed hamburger buns, split and toasted

Prepare grill for direct heating over medium heat.

In a cup, stir mayonnaise and soy sauce until blended; set aside.

In a medium bowl, combine pork, cilantro, green onions, sherry, ginger, sesame oil, crushed red pepper and salt until blended but not overmixed. Shape pork mixture into four 3/4-inch-thick burgers, handling meat as little as possible.

Place burgers on grill over medium heat and grill, turning once, 10 to 12 minutes for medium or until desired doneness.

Serve burgers with soy mayonnaise.