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

Italian-Style Pork Burgers

with Tomato, Green Bean & Corn Salad

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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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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Italian-Style Pork Burgers with Tomato, Green Bean & Corn Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stem ends of 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, finely grate into a paste (or use the small side of a box grater). Halve the buns

Start the salad:
2 Start the salad:

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.

Finish the salad:
3 Finish 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. 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. Carefully drain off and discard any excess oil.

Make the spicy mayo:
5 Make the spicy mayo:

While the patties cook, 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 buns, cut side down, to the pan of reserved fond (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 finished salad on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stem ends of 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, finely grate into a paste (or use the small side of a box grater). Halve the buns

2 Start the salad:

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.

Start the salad:
Finish the salad:
3 Finish 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. 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. Carefully drain off and discard any excess oil.

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

While the patties cook, 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 buns, cut side down, to the pan of reserved fond (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 finished salad on the side. Enjoy! 

Toast the buns & serve your dish: