Zesty Pork Burgers with Mustard & Fontina Cheese

Zesty Pork Burgers

with Mustard & Fontina Cheese

25 MIN
2 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 between layers of smooth dijon and melty fontina cheese. It’s all complete with a simple side salad of crisp romaine and grated carrots tossed with a creamy, smoky chipotle dressing.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Zesty Pork Burgers with Mustard & Fontina Cheese
Title
time-saving
tips & techniques
Carrots
Garlic
How To: Peel Garlic
Fontina Cheese
Smooth Dijon Mustard
Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

If necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Thinly slice the cheese. Halve the buns.

Form & cook the patties:
2 Form & cook the patties:

In a bowl, combine the pork, garlic paste, and oregano; season with salt and pepper. Gently mix to combine. Shape the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and cook 3 to 4 minutes. Top with the sliced cheese and loosely cover the pan with foil. Cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the salad:
3 Make the salad:

While the patties cook, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Roughly chop the lettuce. In a large bowl, combine the vinegar and chipotle sauce. Add the grated carrots and chopped lettuce. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

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

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, and cooked patties. Serve the burgers with the salad on the side. Enjoy!

Tips from Home Chefs

Zesty Pork Burgers

Prepare the ingredients:
1 Prepare the ingredients:

If necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Thinly slice the cheese. Halve the buns.

2 Form & cook the patties:

In a bowl, combine the pork, garlic paste, and oregano; season with salt and pepper. Gently mix to combine. Shape the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and cook 3 to 4 minutes. Top with the sliced cheese and loosely cover the pan with foil. Cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the patties:
Make the salad:
3 Make the salad:

While the patties cook, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Roughly chop the lettuce. In a large bowl, combine the vinegar and chipotle sauce. Add the grated carrots and chopped lettuce. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

4 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, and cooked patties. Serve the burgers with the salad on the side. Enjoy!

Toast the buns & serve your dish:
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