Smoky Pork Burgers

with Roasted Cauliflower & Potato Salad

45 MIN

4 Servings

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From the Test Kitchen

Made from ground smoked peppers, paprika is a favorite spice of Spanish cuisine that we’re using (along with a few others) to season tonight’s pork burgers. Tucked inside soft sesame seed buns with peppery arugula and a creamy aioli, it all makes for a sophisticated take on the classic burger. On the side, roasted potatoes and cauliflower get a tangy lift from a Spanish-inspired sauce made with piquillo peppers.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Pork
4 Sesame Seed Buns
2 cloves Garlic
2 oz Arugula
1 head Cauliflower
1 lb Russet Potatoes
1 large bunch Parsley
1 oz Roasted Piquillo Peppers
1 Tbsp Red Wine Vinegar
¼ cup Mayonnaise
¼ cup Sliced Roasted Almonds
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables:

Place your oven rack in the center of the oven, then preheat to 475°F.

Wash and dry the cauliflower and potatoes.

Cut out and discard the cauliflower core; cut the head into small pieces.

Large dice the potatoes.

Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 33 to 35 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make aioli:

While the vegetables roast, wash and dry the remaining fresh produce. Roughly chop the parsley leaves and stems. Finely chop the peppers. 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). In a bowl, combine the mayonnaise and up to half the garlic paste; season with salt and pepper to taste.

3 Make the piquillo sauce:

While the vegetables continue to roast, in a large bowl, combine the parsley, peppers, half the vinegar, 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) and spice blend; season with salt and pepper. Gently mix to combine; using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook, loosely covering the pan with aluminum 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. Set aside in a warm place.

5 Toast the buns:

Working in batches if necessary, 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 30 seconds to 1 minute, or until browned. Transfer to a work surface.

6 Make the salad & serve your dish:

Add the roasted vegetables to the bowl of piquillo sauce. Drizzle with olive oil. Stir to thoroughly coat; season with salt and pepper to taste. In a medium bowl, combine the arugula and remaining vinegar. Drizzle with olive oil. Toss to coat; season with salt and pepper to taste. Divide up to half the aioli among the toasted bun bottoms (you will have extra aioli). Top with the cooked patties and dressed arugula. Complete the burgers with the bun tops. Divide the burgers and salad among 4 dishes. Garnish the salad with the almonds. Enjoy!