Our BBQ Parmigiana Pork Burgers are topped with mozzarella, tomato sauce & basil mayo. Each bite releasing a burst of flavour for one fancy (and messy) Italian burger.
Disclaimer: These Parmigiana Pork Burgers with Basil Mayo + Tomato Sauce were sponsored by duBreton Pork. All opinions are our own.
The warm summer sun is finally here and it has both me and Philip dreaming of our time in Italy. Fresh Mozzarella, ripe and juicy tomatoes, fragrant basil and creamy gelato, of course – the scents of Italy are irresistible. But during the hot Toronto summer, boiling pasta water, bubbling lasagna and oven baked pizzas isn’t ideal. Using the same fresh and vibrant ingredients, we changed our scenery and brought the international flavours of Italy out to our BBQ, putting a pork twist on the Sicilian eggplant parmigiana.
While eggplant parm is typically shallow fried then baked in the oven, our Parmigiana Pork Burgers are char-grilled on the BBQ, flipped and topped with ooey gooey buffalo mozzarella and homemade tomato sauce.
Paying homage to the original hamburger, our Parmigiana Pork Burgers are made with organic and Certified Humane, duBreton Extra Lean Organic Ground Pork.
Why Use duBreton Pork Products?
All of duBreton’s Certified Humane and Organic pork products are antibiotic-free and ethically-produced. Not to mention, the pigs are raised in crate-free environments, with access to the outdoors, hay or straw beds, shelter, and the ability to engage in natural behaviours. Their simple philosophy of letting pigs be pigs, and versatility makes #duBretonbetterchoices pork an ideal choice for international recipes, allowing us to have a little bit of Italy even in the summer months.
Topping our burgers with tomato sauce and fresh mozzarella, the patties are sandwiched between an Italian bun smothered in basil mayo and topped with arugula. Each bite releases a burst of tomato sauce and stringy mozzarella, mixed with the pork for one fancy (and incredibly messy) Italian burger.
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How to Make Our Pork Parmigiana Burgers with Basil Mayo
Form the Pork Burger Patties
Combine pork, egg, breadcrumbs, Parmesan, chopped basil, thyme, and a pinch of salt and pepper in a bowl. Divide into 4 equal portions, flatten into patties, and place in the fridge to set.
Make the Tomato Sauce
Heat a skillet on medium-high heat with olive oil. Add the onion and sauté for 2 minutes, then add garlic and continue to cook for an additional 1 minute. Pour in the tomatoes, basil, thyme, chili flakes and salt. Bring to a boil, reduce heat and continue to simmer for at least 20 minutes, until thickened.
How to Make Basil Mayonnaise
Combine mayonnaise, 1 tablespoon chopped basil, and lemon juice in a bowl. Place in fridge until serving. Leftovers can be kept up to 5 days in the fridge.
Grill, Assemble and Style
Grill burger patties for about 3-5 minutes per side ensuring they reach a minimum internal temperature of 160°. Top the burgers with ¼ cup of tomato sauce then sprinkle with Parmesan. Place the mozzarella on top then cover until the cheese is melted.
To serve, smother both halves of the bun with basil mayo. Lay a burger on the mayo then top with arugula and smother in additional basil mayonnaise.
Helpful Tools for Making Our Pork Parmigiana Burgers
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PrintPork Parmigiana Burger
Using all the elements of the classic veal parmigiana, we have remixed this favourite Italian-American dish and taken it outdoors to the barbecue by making a juicy pork burger topped with a zesty tomato sauce, mozzarella cheese and parmigiano reggiano.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 bugers 1x
- Category: Food and Drink, Main
- Method: bbq, stovetop
- Cuisine: North American, Italian
Ingredients
Pork Burgers
- 1lb duBreton Extra Lean Organic Ground Pork
- 1 large egg
- ¼ cup (60mL) bread crumbs
- ¼ cup (60 mL) parmigiano reggiano, grated
- 2 tbsp (30 mL) fresh basil, chopped
- 1 tbsp (15 mL) fresh thyme, chopped
- ½ tsp (2 mL) black pepper
Tomato Sauce
- 1 tbsp (15 mL) olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can whole peeled Italian tomatoes
- 2 tbsp (30 mL) fresh basil, chopped
- 1 tbsp (15 mL) fresh thyme, chopped
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) red chili pepper flakes
Basil Mayo
- ¼ cup (60 mL) mayonnaise
- 1 tbsp (15 mL) fresh basil, chopped
- 1 tbsp (15 mL) fresh lemon juice
Burger Assembly
- 100g buffalo mozzarella cheese, sliced thinly or roughly torn
- 1 cup arugula
- ¼ cup (60 mL) freshly grated Parmesan
- 4 Italian buns
Instructions
No. 1 | In a medium bowl, mix together all the burger ingredients. Divide into 4 equal portions, roll into a ball and flatten to about ½ inch thickness. Place each burger on a small piece of parchment paper and place in your fridge until ready to grill.
No. 2 | Heat a skillet on medium-high heat with olive oil. Add the onion and sauté for 2 minutes, then add garlic and continue to cook for an additional 1 minute. Pour in the tomatoes, basil, thyme, chili flakes and salt. Bring to a boil, reduce heat and continue to simmer for at least 20 minutes, until thickened.
No. 3 | Meanwhile, combine mayonnaise, 1 tablespoon basil, and lemon juice in a bowl. Place in fridge until serving.
No. 4 | Remove the burger patties from the fridge. Preheat grill on medium heat. Grill burger patties for about 3-5 minutes per side ensuring they reach a minimum internal temperature of 160°. Top the burgers with ¼ cup of tomato sauce then sprinkle with Parmesan. Place the mozzarella on top then cover until the cheese is melted.
No. 5 | To serve, smother both halves of the bun with basil mayo. Place ¼ cup arugula on the bottom the top with the burger. Serve with a side salad or fries with a sprinkling of Parmesan.
Keywords: burger recipe, pork recipes, bbq recipes
1 Comment
Matthew
December 6, 2018 at 2:39 pmOur new favourite burger. This is truly taking a burger to a new level and it does taste similar to veal or chicken parmesan.
★★★★★