BBQ Pork Burgers
with Crispy Zucchini Fries & Smoky Ketchup
- Time35-45 mins
These easy burgers highlight tangy-sweet barbecue sauce in two ways. We’re spreading it onto toasted buns alongside our juicy patties (also combined with Dijon for even more flavor) and mixing it with ketchup to make a smoky dipper for our parmesan-crusted zucchini “fries.”
TbspWhole Grain Dijon Mustard
cupGrated Parmesan Cheese
Cage-Free Farm Egg
TbspSouthern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
- Slotted Spatula
- 11″ Scanpan
- Half-Sheet Pan
- Cutting Board
- Prep Bowls
- Chef’s Knife
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Master your flipping skills with this commercial-grade slotted turner. This spatula is designed for delicate fish, but we use this versatile tool for anything that requires a deft hand for tricky flipping, such as over-easy eggs, paper-thin crepes or even a burger. With its low-angled beveled edge and flexible blade, this turner slips easily between the pan and your dinner, ensuring even the most delicate meal remains in picture-perfect condition.
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tips & techniques
How To: Hold a Chef’s Knife
At the core of many knife skills in holding the knife properly. This simple grip gives you all the power and freedom you’ll need to prep whatever’s on your cutting board. So get a grip and watch this short video to see how it’s done!
Pickle ChipsBarbecue SauceZucchiniWhole Grain…How To:…Potato BunsPanko…KetchupParmesan…
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1Prepare the ingredients & make the smoky ketchup:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini crosswise, then cut into 1/4-inch-thick sticks. Halve the buns. In a bowl, combine the ketchup and half the barbecue sauce.
2Bread the zucchini fries:
In a large bowl, combine the breadcrumbs, cheese, and spice blend; season with salt and pepper. Crack the egg into a separate large bowl; season with salt and pepper and beat until smooth. Working in batches, thoroughly coat the zucchini sticks in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a sheet pan and arrange in an even layer; drizzle with olive oil.
3Bake the zucchini fries:
Bake the zucchini fries, rotating the sheet pan halfway through, 21 to 23 minutes, or until lightly browned and crispy. Remove from the oven and immediately season with salt.
4Form the patties:
While the fries bake, in a medium bowl, combine the pork and mustard; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.
5Cook the patties:
While the fries continue to bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
6Toast the buns & serve your dish:
Add the buns, cut side down, to the pan of reserved fond. If the pan seems dry, add a drizzle of olive oil. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining barbecue sauce, cooked patties, and pickles. Serve the burgers with the zucchini fries and smoky ketchup on the side. Enjoy!