Chef Favorites

Italian-Style Pork Burgers

with Green Bean, Corn & Tomato Salad

40 MIN

+$3.95/serving 4 Servings

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with Black Bean Patties from Actual Veggies®

From the Test Kitchen

Pork dishes are always delicious with a plush, fruity red—even more so when the dish has a zesty, tangy element such as the vegetal flavors in this summer vegetable salad.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Black Bean & Red Pepper Patties
4 Potato Buns
⅓ cup Salsa Verde
¾ lb Green Beans
2 ears Of Corn
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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 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.

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 Cook the patties

Evenly sprinkle the patties on both sides with the Italian seasoning and cheese. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until the patties are heated through. Transfer to a plate. Wipe out the pan.

5 Make the spicy mayo

In a bowl, combine the mayonnaise, as much of the garlic paste as you’d like, 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!