• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef logo
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Course Recipes

    Parmigiana Pork Burgers with Basil Mayo + Tomato Sauce

    Published: Jun 21, 2018 · Modified: Jul 26, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Close up of Pork Parmigiana Burger Assembly from Overhead

    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?

    Bunch of basil, packaged duBreton ground pork, lemon, garlic, parmesan, and tomatoes

    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.

    [sp_index title="Outdoor Recipes" cat="al-fresco" display_date="no" cat_link_text="All Al Fresco Recipes" ]

    Flat lay of two pork parmigiana burgers with basil mayo

    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.

    Pork burgers topped with tomato sauce and cheese on the barbecue

    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.

    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. Get the recipe at chefsouschef.com #recipe #bbq #pork #parmesan #tomatoes #basil #burger #summer #foodstyling #foodphotography #chefsouschef

    Helpful Tools for Making Our Pork Parmigiana Burgers

    Below are affiliate links to products that will assist you in making our Pork Parmigiana Burger recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

    • Duralex Mixing Bowls
    • Le Creuset Skillet
    • Opinel Bread Knife
    • BBQ Flipper
    • Grill Cleaner

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    Pork burger topped with tomato sauce, mozzarella cheese, and lettuce

    Pork Parmigiana Burger

    Chef Sous Chef
    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.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Course food and drink, Main
    Cuisine Italian, north american
    Servings 4 bugers

    Ingredients
      

    • Pork Burgers
    • 1 lb duBreton Extra Lean Organic Ground Pork
    • 1 large egg
    • ¼ cup 60mL bread crumbs
    • ¼ cup 60 mL parmigiano reggiano, grated
    • 2 tablespoon 30 mL fresh basil, chopped
    • 1 tablespoon 15 mL fresh thyme, chopped
    • ½ teaspoon 2 mL black pepper
    • Tomato Sauce
    • 1 tablespoon 15 mL olive oil
    • 1 small onion chopped
    • 2 garlic cloves minced
    • 1 can whole peeled Italian tomatoes
    • 2 tablespoon 30 mL fresh basil, chopped
    • 1 tablespoon 15 mL fresh thyme, chopped
    • ½ teaspoon 2 mL salt
    • ½ teaspoon 2 mL red chili pepper flakes
    • Basil Mayo
    • ¼ cup 60 mL mayonnaise
    • 1 tablespoon 15 mL fresh basil, chopped
    • 1 tablespoon 15 mL fresh lemon juice
    • Burger Assembly
    • 100 g 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.
    Keyword bbq recipes, burger recipe, pork recipes
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Burger with cheese, tomatoe sauce, mayo and lettuce
    « BBQ Jerk-Inspired Chicken Bowl with Rice and Peas + Pineapple Coleslaw
    Homemade Coconut Ice Cream Sandwiches »

    Reader Interactions

    Comments

    1. Matthew says

      December 06, 2018 at 2:39 pm

      Our new favourite burger. This is truly taking a burger to a new level and it does taste similar to veal or chicken parmesan.5 stars

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Philip Lago and Mystique Mattai of Chef Sous Chef

    Hi, we're Philip + Mystique 

    We're the creators of Chef Sous Chef, authors of the cookbook, Eat With Us, and co-hosts of the web series, Dining In, on Food Network Canada.

    More about us →


    Eat With Us Cookbook

    Eat With Us Cookbook on marble table

    Now available at all your favorite retailers.
    PURCHASE NOW


    Popular Recipes

    Classic Creamy Carbonara
    DIY Beeswax Food Wraps
    Chocolate Hazelnut Spread
    Oven Baked Fries
    Coconut Crème Brûlée


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • As Seen In

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit (Coming Soon)
    • Work With Us

    If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission at no additional cost to you.

    Copyright © 2023 Chef Sous Chef Inc.