Fontina Pork Burgers with Charred Onion & Balsamic Mayo
Family Friendly

Fontina Pork Burgers

with Charred Onion & Balsamic Mayo

35 MIN
2 Servings
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  • with Black Bean Patties from Actual Veggies®
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    From the Test Kitchen

    For an Italian twist on the classic burger, juicy pork patties are seasoned with dried oregano and mixed with melty cheese, then layered with a savory-sweet balsamic mayo—all served on warm toasted buns.
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    • Nutrition
      PER SERVING
    • Calories
      940 Cals (est.)
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    ingredients
    Fontina Pork Burgers with Charred Onion & Balsamic Mayo
    Title
    • 10 oz Ground Pork
    • 2 Potato Buns
    • 1 clove Garlic
    • 1 Red Onion
    • ¾ lb Potatoes
    • 2 oz Fontina Cheese
    • 2 Tbsps Balsamic Vinegar
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mayonnaise
    • 1 tsp Whole Dried Oregano
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

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

    Roast & dress the potatoes
    2 Roast & dress the potatoes

    Line a sheet pan with foil. Place the potato wedges on the foil. 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.

    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. Transfer to a plate.

    Cook the patties & onion
    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. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Peel the onion and cut crosswise into 1-inch-thick rounds, keeping the layers intact. Halve the buns. Grate the fontina on the large side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine 1 teaspoon of olive oil, as much of the garlic paste as you'd like, 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. 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

    Line a sheet pan with foil. Place the potato wedges on the foil. 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. Transfer to a plate.

    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. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    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!

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