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
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.
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.
Sandwich with your chosen bun and toppings. Slice in half and eat.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.