Smoky Pork Burgers

with Cauliflower, Pepper & Potato Salad

55 MIN

4 Servings

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From the Test Kitchen

Tonight’s burgers are inspired by the smoky, zesty flavors of Spanish cuisine. Mild pork pairs perfectly with our vibrant spice blend—including two kinds of paprika, a Spanish favorite. For a robust, seasonal side, we’re livening up hearty roasted cauliflower and potatoes with a spin on romesco, a pepper and nut-based sauce popular in Northern Spain. Ours features smoky piquillo peppers and crunchy almonds, brightened with a splash of sherry vinegar. One note, chefs—depending on what’s best at the farms near you, look out for cauliflower that’s white, green, orange or purple!

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Nutrition

PER SERVING
Calories

795 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the aioli:

Preheat the oven to 475°F. Wash and dry the fresh produce. Core the cauliflower; cut into bite-sized florets. Large dice the potatoes. Finely chop the peppers. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Halve the buns. Peel and finely chop the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and up to half the garlic paste; season with salt and pepper to taste.

2 Roast the vegetables:

Place the cauliflower and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 33 to 35 minutes, or until golden brown and the potatoes are tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

3 Make the piquillo sauce:

Once the vegetables have roasted for about 10 minutes, in a small bowl, combine the peppers, almonds, half the vinegar, half the parsley and as much of the remaining garlic paste as you’d like. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

4 Form & cook the patties:

While the vegetables continue to roast, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend and remaining parsley; season with salt and pepper. Gently mix to combine; using your hands, form into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 and set aside in a warm place.

5 Toast the buns:

While the vegetables continue to roast, working in batches, add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium 1 to 2 minutes, or until golden brown. Transfer to a plate.

6 Make the salad & serve your dish:

Add the piquillo sauce to the bowl of roasted vegetables. Toss to mix and season with salt and pepper to taste. Just before serving, in a medium bowl, combine the arugula and remaining vinegar. Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Spread a layer of the aioli onto the bottoms of the toasted buns. Top with the cooked patties, dressed arugula and bun tops. Transfer the burgers and salad to serving dishes. Enjoy!