Spiced Pork Burgers with Goat Cheese & Cucumber-Corn Salad

Spiced Pork Burgers

with Goat Cheese & Cucumber-Corn Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving

For these unique burgers, we’re calling on a delicious flavor pairing: hearty pork and rich, tangy goat cheese. The tart cheese tops our patties with a refreshing layer of crumbly, creamy texture, perfectly complementing the juicy pork. And rather than serve our dressed arugula on the side, we’re adding it to the burgers too, for pleasantly peppery notes. Tossed with marinated shallot, sautéed corn and crunchy cucumbers make for a refreshing accompaniment.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a small bowl with the vinegar. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Quarter the cucumbers lengthwise; slice crosswise into ¼-inch-thick pieces. Halve the buns.

Cook the corn:
2 Cook the corn:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan.

Form & cook the patties:
3 Form & cook the patties:

In a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix until just combined; using your hands, form into four ½-inch-thick patties. Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties. Cook, loosely covering the pan with foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with foil; set aside in a warm place.

Make the salad:
4 Make the salad:

While the patties cook, add the cucumbers and ¾ of the shallot-vinegar mixture to the bowl of cooked corn; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish.

Toast the buns:
5 Toast the buns:

Heat the pan of reserved fond on medium-low until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Working in batches, add the buns, cut sides down. Toast 30 seconds to 1 minute, or until golden brown and warmed through. Transfer to a clean, dry work surface.

Finish & serve your dish:
6 Finish & serve your dish:

Just before serving, place the arugula in a large bowl; season with salt and pepper. Add the remaining shallot-vinegar mixture and a drizzle of olive oil; toss to mix and season with salt and pepper to taste. Spread a layer of the mayonnaise onto the toasted bun bottoms. Top with the cooked patties, cheese, some of the dressed arugula (you will have extra) and bun tops. Transfer to a serving dish. Serve with the salad and any remaining dressed arugula on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a small bowl with the vinegar. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Quarter the cucumbers lengthwise; slice crosswise into ¼-inch-thick pieces. Halve the buns.

2 Cook the corn:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan.

Cook the corn:
Form & cook the patties:
3 Form & cook the patties:

In a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix until just combined; using your hands, form into four ½-inch-thick patties. Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties. Cook, loosely covering the pan with foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with foil; set aside in a warm place.

4 Make the salad:

While the patties cook, add the cucumbers and ¾ of the shallot-vinegar mixture to the bowl of cooked corn; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish.

Make the salad:
Toast the buns:
5 Toast the buns:

Heat the pan of reserved fond on medium-low until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Working in batches, add the buns, cut sides down. Toast 30 seconds to 1 minute, or until golden brown and warmed through. Transfer to a clean, dry work surface.

6 Finish & serve your dish:

Just before serving, place the arugula in a large bowl; season with salt and pepper. Add the remaining shallot-vinegar mixture and a drizzle of olive oil; toss to mix and season with salt and pepper to taste. Spread a layer of the mayonnaise onto the toasted bun bottoms. Top with the cooked patties, cheese, some of the dressed arugula (you will have extra) and bun tops. Transfer to a serving dish. Serve with the salad and any remaining dressed arugula on the side. Enjoy!