Cast Iron

Porchetta & White Bean Burgers

June 21, 2018
Photo by Ty Mecham
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

  • Prep time 15 minutes
  • Cook time 10 minutes
  • Makes 4 burgers
Ingredients
  • 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
In This Recipe
Directions
  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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Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.