Tuscan-Spiced Pork Burgers with Pesto-Dressed Salad

Tuscan-Spiced Pork Burgers

with Pesto-Dressed Salad

25 MIN
4 Servings
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From the Test Kitchen

We’re using ground pork to create these irresistibly juicy burger patties, served on toasted potato buns with a swoosh of creamy Calabrian chile-spiced mayo. A verdant side salad of crisp romaine and cucumbers adds delightfully contrasting crunch to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Tuscan-Spiced Pork Burgers with Pesto-Dressed Salad
Title
  • 1⅛ lbs Ground Pork
  • 4 Potato Buns
  • 2 cloves Garlic
  • 2 Persian Cucumbers
  • 2 oz Sliced Roasted Red Peppers
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • ⅓ cup Basil Pesto
  • 1 Romaine Lettuce Heart
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & cook the patties:
1 Prepare & cook the patties:

Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, combine the pork, garlic paste, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. Carefully drain off and discard any excess oil. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Halve the buns. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine the prepared vegetables in a large bowl. In a separate bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

Make the salad:
3 Make the salad:

Add the pesto to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. 

Toast the buns & serve your dish:
4 Toast the buns & serve your dish:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Working in batches if necessary, add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, spicy mayo, and cooked patties. Serve the burgers with the salad on the side. Garnish the salad with the cheese. Enjoy! 

Tips from Home Chefs

Tuscan-Spiced Pork Burgers

Prepare & cook the patties:
1 Prepare & cook the patties:

Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, combine the pork, garlic paste, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. Carefully drain off and discard any excess oil. 

2 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Halve the buns. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine the prepared vegetables in a large bowl. In a separate bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the remaining ingredients:
Make the salad:
3 Make the salad:

Add the pesto to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. 

4 Toast the buns & serve your dish:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Working in batches if necessary, add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, spicy mayo, and cooked patties. Serve the burgers with the salad on the side. Garnish the salad with the cheese. Enjoy! 

Toast the buns & serve your dish:
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