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Pork Burgers & Blistered Shishito Peppers

with Cucumber & Heritage Globe Tomato Salad

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Blistering vegetables (or cooking them on high heat until their skins begin to soften and darken) is a simple way to achieve irresistible flavor. Here, we’re elevating spiced pork burgers with blistered shishito peppers and a cooling sour cream and cucumber sauce. (Chefs, shishito peppers are mild, but about one in ten can have quite a kick!) A summery salad of more cucumber, mint, and juicy heritage globe tomatoes makes for a refreshing counterpoint to the savory burgers.

fresh
ingredients
Pork Burgers & Blistered Shishito Peppers with Cucumber & Heritage Globe Tomato Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Cut off and discard the pepper stems. Place the peppers in a bowl and drizzle with olive oil; toss to coat. Quarter the tomatoes; place in a bowl and season with salt and pepper. Halve the buns. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the cucumber lengthwise. Grate 1 of the quarters on the large side of a box grater. Medium dice the remaining cucumber. In a bowl, combine the grated cucumber, sour cream, as much of the garlic paste as you’d like, and a drizzle of olive oil; season with salt and pepper to taste.

Blister the peppers:
2 Blister the peppers:

Heat a medium, dry pan (or dry cast iron pan, if you have one) on high until hot. Add the peppers (including any oil from the bowl) in a single layer. Cook, without stirring, 3 to 4 minutes, or until browned and blistered. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a cutting board. When cool enough to handle, roughly chop. Wipe out the pan.

Make the salad:
3 Make the salad:

While the peppers blister, pick the mint leaves off the stems; discard the stems. In a large bowl, combine the seasoned tomatoes, diced cucumber, half the mint (tearing the leaves just before adding), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.

Form & cook the patties:
4 Form & cook the patties:

In a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

Finish & plate your dish:
6 Finish & plate your dish:

Evenly divide the sauce among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and chopped peppers. Complete the burgers with the bun tops. Divide the burgers and salad between 2 dishes. Garnish the salad with the remaining mint (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Cut off and discard the pepper stems. Place the peppers in a bowl and drizzle with olive oil; toss to coat. Quarter the tomatoes; place in a bowl and season with salt and pepper. Halve the buns. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the cucumber lengthwise. Grate 1 of the quarters on the large side of a box grater. Medium dice the remaining cucumber. In a bowl, combine the grated cucumber, sour cream, as much of the garlic paste as you’d like, and a drizzle of olive oil; season with salt and pepper to taste.

2 Blister the peppers:

Heat a medium, dry pan (or dry cast iron pan, if you have one) on high until hot. Add the peppers (including any oil from the bowl) in a single layer. Cook, without stirring, 3 to 4 minutes, or until browned and blistered. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a cutting board. When cool enough to handle, roughly chop. Wipe out the pan.

Blister the peppers:
Make the salad:
3 Make the salad:

While the peppers blister, pick the mint leaves off the stems; discard the stems. In a large bowl, combine the seasoned tomatoes, diced cucumber, half the mint (tearing the leaves just before adding), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.

4 Form & cook the patties:

In a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the patties:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

6 Finish & plate your dish:

Evenly divide the sauce among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and chopped peppers. Complete the burgers with the bun tops. Divide the burgers and salad between 2 dishes. Garnish the salad with the remaining mint (tearing the leaves just before adding). Enjoy!

Finish & plate your dish: