Tonight I was debating between Asian pork burgers and Italian pork burgers. Italy won. I mean, how could it not with the salty cured goodness that is sopressata?
I had a ball of fresh mozzarella and some sopressata in the fridge and thought, mmmmm……this would make one tasty burger. A burger that could stand on its own, without the bun is even more of a bonus for me. It doesn’t get any better than meat on meat with cheese!
1 pound ground pork
1/4 pound sopressata, chopped up (Sopressata is a dry cured Italian salami. If you cannot find this, use a regular Italian salami)
About 4-5 oz fresh mozzarella, cut into small cubes
Few dashes of roasted garlic red wine vinegar
About 1 tspn roasted garlic olive oil (Fustini’s)
Few pinches of dried oregano
1 TBSPN (give or take) of granulated garlic
Hot shot to taste
1/4 cup marinara or pizza sauce
Preheat oven to 350 degrees
Spread your favorite marinara (homemade or use Rao’s, that’s my jarred sauce of choice) or pizza sauce (tonight I used an organic pizza sauce. Enrico’s was the brand) in an 11 x 7 rectangular baking dish. You just want a thin layer of sauce for the burgers to sit on. Set the sauced dish aside.
In a large bowl, mix together the remaining ingredients and form into burgers. Feel free to make whatever size burgers you would like. These would make a great party app if you wanted to make them into mini slider burgers and serve on those little sweet dinner rolls.
The reason I am cooking these in the oven versus a grill is because they are loaded with cheese. If you cook them on a grill, the cheese will ooze out and it will burn. That you don’t want. Also, they will be nice and juicy if you cook them in the oven.
So, place the burgers on top of the sauce and bake in the oven for about 30-40 minutes. Serve with a simple pasta tossed with a little butter, crushed garlic, red pepper flake, truffle oil (just a smidge of this) and some fresh grated parm. Dreamfield’s makes low carb pasta. Run out and buy it if you have never tried it. You will never know the difference.