Ingredients
Pork Burgers:
- 1lb duBreton Ground Pork
- 1 large egg
- ¼ cup (60mL) bread crumbs
- ¼ cup (60 mL) parmigiano reggiano, grated
- 2 tbsp (30 mL) fresh basil, chopped
- 1 tbsp (15 mL) fresh thyme, chopped
- ½ tsp (2 mL) black pepper
Tomato Sauce:
- 1 tbsp (15 mL) olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can whole peeled Italian tomatoes
- 2 tbsp (30 mL) fresh basil, chopped
- 1 tbsp (15 mL) fresh thyme, chopped
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) red chili pepper flakes
Basil Mayo:
- ¼ cup (60 mL) mayonnaise
- 1 tbsp (15 mL) fresh basil, chopped
- 1 tbsp (15 mL) fresh lemon juice
Burger Assembly:
- 100g buffalo mozzarella cheese, sliced thinly or roughly torn
- ¼ cup (60 mL) parmigiano reggiano, grated
- 4 burger buns
Preparations
- In a medium bowl, mix together all the burger ingredients. Divide into 4 equal portions, roll into a ball and flatten to about ½ inch thickness. Place each burger on a small piece of parchment paper and place in your fridge until ready to grill.
- Preheat your barbecue to medium-high heat.
- Heat a skillet on medium-high heat with olive oil. Add the onion and sauté for 2 minutes, then add garlic and continue to cook for an additional 1 minute. Pour in the tomatoes, basil, thyme, chili flakes and salt. Bring to a boil, reduce heat and continue to simmer for at least 20 minutes, until thickened.
- Remove the burger patties from the fridge and place on the preheated barbecue grill. Cook for about 3-5 minutes per side ensuring they reach a minimum internal temperature of 160°. Top the burgers with ¼ cup of tomato sauce then sprinkle with parmigiano reggiano. Place the mozzarella on top then cover until the cheese is melted.
- To serve, smother both halves of the bun with basil mayo. Place ¼ cup arugula on the bottom the top with the burger. Serve with a side salad or fries with a sprinkling of parmigiano reggiano.
