Our BBQ Parmigiana Pork Burgers are topped with mozzarella, tomato sauce & basil mayo. Each bite releases a burst of flavor for one fancy (and messy) Italian burger.
Using the same fresh and vibrant ingredients found in lasagnas or on pizzas, we changed our scenery and brought the international flavors of Italy out to our BBQ, putting a pork twist on the Sicilian eggplant parmigiana.
While eggplant parm is typically shallow fried and then baked in the oven, our Parmigiana Pork Burgers are char-grilled on the BBQ, flipped, and topped with gooey buffalo mozzarella and homemade tomato sauce.
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.
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 for 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.
Recipe Card
Pork Parmigiana Burger
Ingredients
Pork Burgers
- 1 lb Ground Pork
- 1 large egg
- ¼ cup bread crumbs
- ¼ cup parmigiano reggiano, grated
- 2 tablespoon basil, chopped
- 1 tablespoon thyme, chopped
- ½ teaspoon black pepper
Sauce
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can whole peeled Italian tomatoes
- 2 tablespoon basil, chopped
- 1 tablespoon thyme, chopped
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
Basil Mayonnaise
- ¼ cup mayonnaise
- 1 tablespoon basil, chopped
- 1 tablespoon lemon juice
Burger Toppings
- 100 g buffalo mozzarella cheese sliced thinly or roughly torn
- 1 cup arugula
- ¼ cup Parmigiano Reggiano, shaved
- 4 buns Italian style
Instructions
- 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.
- 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.
- Meanwhile, combine mayonnaise, 1 tablespoon basil, and lemon juice in a bowl. Place in fridge until serving.
- 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.
- 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.