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. 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. Adding to the naturalness of the pork, we mixed eggs, breadcrumbs, parmesan and fresh basil into the pork before forming them into patties, adding a little bit more of Italian flavour in each bite.
Once cooked, assembling the burgers is simple. Using a thick Italian bun, spread the basil mayo on the bottom bun, top with a finished burger of mozzarella and tomato sauce, and then, completing the Italian trifecta of cuisines, the basil mayonnaise – bright and lemony with punch of basil. Top with spicy arugula, a bit more basil mayo and top with the final bun. Each bite releases a burst of tomato sauce and stringy mozzarella, mixed with the pork for one fancy (and incredibly messy) Italian burger.
Pork 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
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
- ¼ cup (60 mL) parmigiano reggiano, grated
- 4 burger 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 | Preheat your barbecue to medium-high heat.
No. 3 | 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. 4 | Remove the burger patties from the fridge and place on the preheated barbecue grill. Cook 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 parmigiano reggiano. 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 parmigiano reggiano.
Keywords: Burger, Pork, Italian
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.
★★★★★