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
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.
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Pork Parmigiana Burger
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 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
- 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.
Matthew says
Our new favourite burger. This is truly taking a burger to a new level and it does taste similar to veal or chicken parmesan.