I know it probably seems like all I ever eat is burgers, but I promise you it’s not true. Well, I suppose that last week it kind of was true. But it’s an anomaly, I swear. This particular burger was dreamed up because I happened to get my portion of a pork share recently and I got a nice big package of ground pork that I wanted to mess around with.
You can get ground pork at your local grocery or at the butcher shop if you don’t happen to buy whole pigs with your friends.
So, yo! It’s summer! Sort of. It’s so weird that it’s been hotter than Hades everywhere else in the country, but not here, where it’s supposed to be hot as Hades in the summertime. So my tomatoes have been kind of late bloomers and everything else (except zucchini) isn’t really doing much. I do have basil though, and a Caprese salad is pretty summery.
So it’s not really a Caprese salad. There’s no mozzarella for one thing, and no basil leaves. In fact, it’s not like Caprese at all. It’s just a burger that has basil flavors and a tomato which a lot of things have. Am I even making any sense?
I made 1/3 lb. burgers, and made them pretty flat so they’d cook quickly. I seasoned them with salt, pepper and some real gor-may onion powder. Heat up a cast iron skillet if ya got one. When it gets all good and hot, fry up your burgers. Won’t take too long. You want them about medium so don’t cook ‘em to death or they won’t be juicy–they’ll be hard and dried up discs of bleah.
When the burgers are cooked set them aside to rest. While that’s going on, put your split rolls into the pan, cut-side down and let them toast up. You don’t have to do this but I recommend that you do.
Ok. So now it’s time to put it together. Burger on roll. Basil mayo on burger. Slice of tomato on top of mayo. Salt and pepper on tomato. Top half of roll on everything.
Savory seared pork, creamy basil mayonnaise and sweet, juicy tomato. It’s an extravaganza of flavors!
Pork Burgers with Basil Mayonnaise
1 cup basil leaves
1 cup mayonnaise (I like Best Foods)
1 lb ground pork
1 ripe tomato
3 or 4 good quality burger rolls (I used ciabatta rolls)
To make basil mayonnaise, put clean and ripped up basil leaves into a food processor or blender with the juice of the lemon and the mayonnaise. Process until smooth. Season with salt and pepper.
Divide the pork into 3 or 4 burgers (1/3 or 1/4 lb burgers). Form into wide, flat patties, approximately 1/3″ thick. Season with salt, pepper and onion powder if you like. Heat a cast iron or other heavy skillet over high heat. Cook burgers, not crowding the pan, until browned on both sides. The insides should be about medium doneness. Put on a plate to rest.
Split the rolls in half and place, cut side down into the pan and let lightly brown.
To assemble, place a burger on the bottom half of the roll. Add basil mayo and a nice big slice of tomato. Season the tomato with a sprinkling of salt and pepper. Some arugula would be nice but I didn’t have any. Top with the other half of the bun.