Italian-Style Pork Burgers with Green Bean, Corn & Tomato Salad

Italian-Style Pork Burgers

with Green Bean, Corn & Tomato Salad

40 MIN
4 Servings
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  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Beyond Beef™
    includes 16 oz Plant-Based Ground Beyond Beef™ View recipe
  • with Ground Pork

    From the Test Kitchen

    We’re using ground pork to create these irresistibly juicy burger patties (filled with parmesan, garlic, and classic Italian seasonings like oregano and sage) which are layered between toasted buns along with a creamy Calabrian-spiced mayo. Salsa verde—a traditional Italian sauce—brings herbaceous brightness to a salad that stars a bevy of our favorite summer vegetables.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Italian-Style Pork Burgers with Green Bean, Corn & Tomato Salad
    Title
    • 18 oz Ground Pork
    • 4 Potato Buns
    • 2 ears Of Corn
    • 2 cloves Garlic
    • ½ lb Grape Tomatoes
    • 6 oz Green Beans
    • ⅓ cup Salsa Verde
    • ¼ cup Grated Parmesan Cheese
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Mayonnaise
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the corn kernels and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Turn off the heat.

    Make the salad
    3 Make the salad

    To the bowl of seasoned tomatoes, add the cooked vegetables and salsa verde; season with salt and pepper. Stir to combine. Wipe out the pan used to cook the vegetables. 

    Form & cook the patties
    4 Form & cook the patties

    In a large bowl, combine the pork, garlic paste, Italian seasoning, and cheese; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Loosely cover the pan with foil and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Wipe out the pan.

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

    Make the spicy mayo
    5 Make the spicy mayo

    Meanwhile, in a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

    Toast the buns & serve your dish
    6 Toast the buns & serve your dish

    Working in batches if necessary, add the halved buns, cut side down, to the same pan (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, spicy mayo, and cooked patties. Serve the burgers with the salad on the side. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the corn kernels and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Turn off the heat.

    Cook the vegetables
    Make the salad
    3 Make the salad

    To the bowl of seasoned tomatoes, add the cooked vegetables and salsa verde; season with salt and pepper. Stir to combine. Wipe out the pan used to cook the vegetables. 

    4 Form & cook the patties

    In a large bowl, combine the pork, garlic paste, Italian seasoning, and cheese; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Loosely cover the pan with foil and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Wipe out the pan.

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

    Form & cook the patties
    Make the spicy mayo
    5 Make the spicy mayo

    Meanwhile, in a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

    6 Toast the buns & serve your dish

    Working in batches if necessary, add the halved buns, cut side down, to the same pan (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, spicy mayo, and cooked patties. Serve the burgers with the salad on the side. Enjoy!

    Toast the buns & serve your dish