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BBQ Pork Burgers
with Crispy Zucchini Fries & Smoky Ketchup
40 MIN
2 Servings
From the Test Kitchen
These easy burgers highlight tangy-sweet barbecue sauce in two ways. We’re spreading it onto toasted buns alongside our juicy patties (also combined with Dijon for even more flavor) and mixing it with ketchup to make a smoky dipper for our parmesan-crusted zucchini “fries.”
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NutritionPER SERVING
-
Calories840 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- 2 Potato Buns
- 1 Zucchini
- 1 Tbsp Whole Grain Dijon Mustard
- ¼ cup Barbecue Sauce
- 1¼ cups Panko Breadcrumbs
- 2 oz Pickle Chips
- 1 Tbsp Ketchup
- ¼ cup Grated Parmesan Cheese
-
1 Cage-Free Farm Egg
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the smoky ketchup:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini crosswise, then cut into 1/4-inch-thick sticks. Halve the buns. In a bowl, combine the ketchup and half the barbecue sauce.
2
Bread the zucchini fries:
In a large bowl, combine the breadcrumbs, cheese, and spice blend; season with salt and pepper. Crack the egg into a separate large bowl; season with salt and pepper and beat until smooth. Working in batches, thoroughly coat the zucchini sticks in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a sheet pan and arrange in an even layer; drizzle with olive oil.
3
Bake the zucchini fries:
Bake the zucchini fries, rotating the sheet pan halfway through, 21 to 23 minutes, or until lightly browned and crispy. Remove from the oven and immediately season with salt.
4
Form the patties:
While the fries bake, in a medium bowl, combine the pork and mustard; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.
5
Cook the patties:
While the fries continue to bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
6
Toast the buns & serve your dish:
Add the buns, cut side down, to the pan of reserved fond. If the pan seems dry, add a drizzle of olive oil. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining barbecue sauce, cooked patties, and pickles. Serve the burgers with the zucchini fries and smoky ketchup on the side. Enjoy!
1
Prepare the ingredients & make the smoky ketchup:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini crosswise, then cut into 1/4-inch-thick sticks. Halve the buns. In a bowl, combine the ketchup and half the barbecue sauce.
2
Bread the zucchini fries:
In a large bowl, combine the breadcrumbs, cheese, and spice blend; season with salt and pepper. Crack the egg into a separate large bowl; season with salt and pepper and beat until smooth. Working in batches, thoroughly coat the zucchini sticks in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a sheet pan and arrange in an even layer; drizzle with olive oil.
3
Bake the zucchini fries:
Bake the zucchini fries, rotating the sheet pan halfway through, 21 to 23 minutes, or until lightly browned and crispy. Remove from the oven and immediately season with salt.
4
Form the patties:
While the fries bake, in a medium bowl, combine the pork and mustard; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.
5
Cook the patties:
While the fries continue to bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
6
Toast the buns & serve your dish:
Add the buns, cut side down, to the pan of reserved fond. If the pan seems dry, add a drizzle of olive oil. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining barbecue sauce, cooked patties, and pickles. Serve the burgers with the zucchini fries and smoky ketchup on the side. Enjoy!
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