Porchetta & White Bean Burgers

By Emma Laperruque
June 21, 2018
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Author Notes: Our current obsession: half-veggie burgers. This one takes inspiration from Italian porchetta: ground pork, lots of garlic, and fresh herbs, plus creamy white beans. This felt destined for a ciabatta bun, lemony fennel slaw, and smear of mustard, but take it any way you wish. Emma Laperruque

Makes: 4 burgers
Prep time: 15 min
Cook time: 10 min

  • 1 (15.5-ounce) can Cannellini beans, drained
  • 1 large egg
  • 4 garlic cloves, minced
  • 2 teaspoons fennel seeds
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced sage
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 pound ground pork (I used 20% fat)
  • 2 tablespoons canola oil
  1. Add the beans to a bowl. Smush with a fork until mostly broken up. Add the egg, garlic, fennel seeds, rosemary, sage, red peppers, and salt. Mix to combine. Add the ground pork. Mix to combine. Form into 4 patties.
  2. Set a large cast-iron skillet over high heat. Add the canola oil. When the skillet is very hot, add the patties. Sprinkle with salt. Sear for about 3 minutes, until crusty, then flip. Top with cheese, if you’re using, and sear for another 3 or so minutes until cooked through.
  3. Sandwich with your chosen bun and toppings. Slice in half and eat.

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