Philly Roast Pork Burger

Philly Roast Pork Burger

David Venable

Prep Time: 25 minutes

Serves: 4

Lemon Mayonnaise

  • 2/3 cup mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp kosher salt

Preparation

In a small bowl, whisk together ingredients for lemon mayonnaise and set aside.

In a large mixing bowl, add the ground pork, provolone, rosemary, garlic, fennel seed, and chili flakes. Mix until just combined.

Shape mixture into a 3/4" patty, pressing a dimple into each center. Keep refrigerated until ready to use.

Heat 1 Tbsp of olive oil in a 12" skillet over medium heat. Add the sliced garlic and cook for 2–3 minutes until the garlic is slightly brown.

Add the broccoli rabe and sauté for 4–5 minutes, or until just tender. Season with salt to taste, remove from heat, and keep warm to the side.

Wipe pan clean with a towel.

When ready to cook the burgers, season both sides of the patties with salt to taste.

Heat 1 Tbsp oil in the skillet over medium high heat. (If you would prefer to use a grill here instead, heat grill to medium/medium high).

Transfer burgers dimple side up to the hot pan and sear until a nice brown crust begins to form, about 3–5 minutes.

Flip, turn heat down to medium low, and cook until the internal temperature reaches 150°F, remove from the pan and allow to rest for 5 minutes.

To assemble the burgers, slather lemon mayonnaise on each side of the bun, place the burger on a roll and top with broccoli rabe (about a 1/4 cup).

Burgers

  • 1-1/2 lb ground pork
  • 3/4 cup grated sharp provolone cheese
  • 1 Tbsp rosemary (rough chopped)
  • 1-1/2 tsp minced garlic (about 2 cloves)
  • 1 tsp whole fennel seeds
  • 1/2 tsp red chili flakes

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Broccoli Rabe

  • 1 bunch broccoli rabe (cut off about
  • 2 inches of the stem and discard, then cut across remaining bunch every 1/2 inch)
  • 2 cloves garlic (sliced thin)
  • 1 Tbsp olive oil

Cook's Notes

Try using ground turkey from the legs and thighs instead of the ground pork.

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