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Pork Burgers & Blistered Shishito Peppers
with Cucumber & Heritage Globe Tomato Salad
45 MIN
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories740 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- 2 Sesame Seed Buns
- 3 oz Shishito Peppers
- 1 clove Garlic
- 1 Cucumber
- ½ lb Heritage Globe Tomatoes
- 1 bunch Mint
- ¼ cup Sour Cream
-
2 tsps Pork Burger Spice Blend (Smoked Paprika, Sweet Paprika, Onion Powder, & Garlic Powder)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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