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.
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