Fontina Pork Burgers with Charred Onion & Balsamic Mayo

Fontina Pork Burgers

with Charred Onion & Balsamic Mayo

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 900 Cals/serving

For an Italian twist on the classic burger, we’re pairing juicy pork patties seasoned with dried oregano and stuffed with melty cheese, then layered with a savory-sweet balsamic mayo—all served on warm toasted buns.

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Fontina Pork Burgers with Charred Onion & Balsamic Mayo
  • 10 oz Ground Pork
  • 2 Potato Buns
  • 1 clove Garlic
  • 1 Red Onion
  • 1 tsp Whole Dried Oregano
  • ¾ lb Golden Potatoes
  • 2 oz Fontina Cheese
  • 2 Tbsps Balsamic Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
  • ¼ tsp Crushed Red Pepper Flakes

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Prepare the ingredients & make the balsamic mayo
1 Prepare the ingredients & make the balsamic mayo

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Place in a large bowl; add 1 teaspoon of olive oil and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the potatoes to be. Stir to combine. Peel the onion and cut crosswise into 1-inch rounds, keeping the layers intact. Halve the buns. Grate the fontina on the large side of a box grater. In a bowl, whisk together the mayonnaise and half the vinegar (you will have extra); season with salt and pepper. 

2 Roast & dress the potatoes

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of spicy garlic oil; toss to coat. Taste, then season with salt and pepper if desired.

Roast & dress the potatoes
Form the patties
3 Form the patties

Meanwhile, in a bowl, combine the pork, grated fontina, and oregano. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. 

4 Cook the patties & onion

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Cook 5 to 6 minutes, or until browned. Flip the patties and onion rounds (carefully, as the oil may splatter). Loosely cover the pan with foil and cook 5 to 6 minutes, or until the onion rounds are charred and softened and the patties are cooked through.* Transfer to a work surface. Wipe out the pan. 

*An instant-read thermometer should register 160°F.

Cook the patties & onion
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the same pan. 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, balsamic mayo, cooked patties, and as much of the cooked onion rounds as you’d like. Serve the burgers with the dressed potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!