Porchetta Burger
Recipe Courtesy of Jonathan Lemon
Prep time: 10 mins | Cook time: 1 hr 16 mins
Total time: 1 hr 26 mins | Serves: 4
Ingredients Wild Boar–Wild Mushroom Patties
-
2 tablespoons canola oil
-
1 1/4 pounds wild mushrooms
-
Salt and pepper to taste
-
1/4 cup diced fennel
-
1 1/2 teaspoons chopped garlic
-
1 1/2 teaspoons finely chopped rosemary
-
10 ounces ground wild boar meat
Ingredients Black Garlic Aïoli
-
1/2 cup mayonnaise
-
2 cloves black garlic or roasted garlic, peeled
-
Pinch black pepper
-
Pinch salt
-
Broccoli Rabe:
-
1 tablespoon canola oil
-
1 bunch broccoli rabe, cut into 1 1/2-inch pieces
-
Salt and pepper to taste
-
Roasted Tomatoes:
-
4 plum tomatoes, sliced
-
3 cloves garlic, peeled
-
3 tablespoons olive oil
-
Salt and pepper to taste
To serve
-
4 toasted ciabatta buns
-
4 slices aged provolone
Instructions
-
Make the patties: heat the oil in a large sauté pan over medium-high heat. Add the mushrooms and cook until they have dehydrated and are brown and crispy, 8 to 12 minutes. Season with salt and pepper to taste. Transfer the mushrooms to a food processor and pulse until finely chopped.
-
In the same sauté pan, cook the fennel over medium heat until caramelized, about 10 minutes. Add the garlic and rosemary and cook for an additional 1 minute. Remove from the heat and let cool for 10 minutes.
-
In a large bowl, use your hands to mix the cooled mushrooms and fennel mixture with the ground wild boar meat until well combined. Shape into four 5 1/2-ounce patties. Season the patties with salt and pepper to taste before grilling.
-
Make the aïoli: add all ingredients to a food processor and purée until blended, making sure to scrape down the sides of the bowl to incorporate all of the ingredients. (Note: the aïoli will last for 2 weeks in the refrigerator.)
-
Sauté the broccoli rabe: heat the oil in a large skillet over medium-high heat. Add the broccoli rabe and cook until the stalks are soft and the leaves and beginning to crisp, 5 to 7 minutes. Season with salt and pepper to taste.
-
Roast the tomatoes: heat the oven to 350°F. Toss the sliced tomatoes with the olive oil, garlic, and salt and pepper taste. Transfer to a baking sheet and roast until caramelized, about 25 minutes.
-
Cook the burgers: heat a well-oiled cast-iron skillet over medium-high heat. Once the pan is hot, cook the patties until they’re seared on one side, about 3 minutes. Flip and repeat until seared on the other side, about 3 minutes. Add the provolone slices on top of each patty in the last minute of cooking.
-
To serve: spread a thin layer of the aïoli on both sides of the ciabatta bun. Add the burger, broccoli rabe, roasted tomatoes, and top with the other half of the bun.