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 Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground 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
      800 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Italian-Style Pork Burgers with Green Bean, Corn & Tomato Salad
    Title
    • 18 oz Ground Pork
    • 2 ears Of Corn
    • ¾ lb Green Beans
    • 4 Burger Buns
    • ⅓ cup Salsa Verde
    • 2 cloves Garlic
    • ¼ cup Grated Parmesan Cheese
    • ½ lb Grape Tomatoes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Mayonnaise
    • ¼ tsp Crushed Red Pepper Flakes
    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. If necessary, halve the buns.

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle 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. 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 bowl, combine the pork, garlic paste, Italian seasoning, and parmesan; 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *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 pan of reserved fond. 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

    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. If necessary, halve the buns.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle 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. 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 bowl, combine the pork, garlic paste, Italian seasoning, and parmesan; 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *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 pan of reserved fond. 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
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