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Prep time
15 minutes
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Cook time
10 minutes
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Makes
4 burgers
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
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Ingredients
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1
(15.5-ounce) can Cannellini beans, drained
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1
large egg
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4
garlic cloves, minced
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2 teaspoons
fennel seeds
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1 teaspoon
minced rosemary
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1 teaspoon
minced sage
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1/2 teaspoon
crushed red pepper flakes
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1/2 teaspoon
kosher salt
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1/2 pound
ground pork (I used 20% fat)
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2 tablespoons
canola oil
Directions
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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.
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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.
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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.
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