Herb Pork Burgers with Tapenade Aioli
This is a great alternative to the standard beef burger. While this recipe calls for pork, you can certainly substitute with ground chicken or turkey. The aioli adds a level of creamy deliciousness that helps to brighten the herbed flavor of the patty. It's even great bunless. Simply ditch the bun and serve these burgers lettuce wrapped.
Ingredients
- 2 pounds of ground pork
- 1/4 cup of fresh oregano leaves, finely chopped
- 1 green onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 soft pretzel buns
- lettuce for garnish
- 1/2 cup pitted kalamata olives
- 8 pitted green olives
- 1/3-1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
Instructions
- Combine ground pork with oregano, green onion, garlic, Worcestershire sauce, salt, and black pepper. Form into 6 equal sized patties. Preheat grill for medium-high heat. Place patties on grill and cook for 4-5 minutes per side (depending on thickness). Once an internal temperature reach between 160-165 degrees F., remove from patties from heat and place onto clean platter.
- To prepare aioli, place olives into food processor. Pulse to a fine chop. Scoop chopped olives into a medium bowl. Add mayonnaise. Use 1/3 cup, for an intense olive flavor or 1/2 cup, for a creamier texture. Add olive oil, black pepper, and mix through. Cover bowl with plastic wrap and store in fridge until ready to use.
- To assemble burgers, line bottom half of bun with lettuce, place burger patty with a generous dollop of aioli on top, then cover with remaining half of bun. You can also add cheese, tomatoes, and onions to this burger.
Notes
Photo by: Sabrina Baksh