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Fennel-sage pork burgers with provolone and sautéed peppers

Fennel-sage pork burgers with provolone and sautéed peppers

8
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This Italian-inspired burger changes up the usual burger elements with pork, sage, fennel seeds, crushed red pepper, and provolone. A layer of roasted red peppers and garlic takes the place of standard lettuce and tomato. Ground pork guarantees a juicy burger and is ideal when cooking in a grill pan. These are also great served patty melt style without the bun.

Ingredients

Cooking spray

4 spray(s)

Olive oil

1 tsp

Bell pepper

1 cup(s), thinly sliced, any color

Red onion

1 cup(s), sliced

Fennel seeds

1½ tsp, divided

Kosher salt

1¼ tsp, divided

Black pepper

½ tsp, divided

Fresh sage

1¼ tsp, finely chopped, divided

Jarred minced garlic

½ tsp

Red pepper flakes

1 pinch(es)

Uncooked 96% lean ground pork

1 pound(s)

Reduced fat provolone cheese

3 oz, 4 (3⁄4-oz) slices

Mustard

8 tsp, whole-grain variety

Light hamburger bun

4 item(s)

Instructions

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In large nonstick skillet, heat oil over medium on stovetop. Add bell peppers, onion, 1⁄2 tsp fennel seeds, 1⁄2 tsp salt, and 1⁄4 tsp black pepper and cook, stirring frequently, until bell peppers are soft, about 8 minutes. Stir in 1⁄4 tsp sage, garlic, and crushed red pepper and cook, stirring constantly, until garlic is softened, about 1 minute more. Remove from heat and cover to keep warm.
  3. In large bowl, combine pork and remaining 1 tsp sage and 1 tsp fennel seeds. Shape meat into 4 (31⁄2-inch) patties. Season patties with remaining 3⁄4 tsp salt and 1⁄4 tsp pepper. Grill patties until instant-read thermometer inserted horizontally into centers registers 160°F, about 6 minutes per side. Top patties with cheese. Cover and cook until cheese is melted, about 30 seconds.
  4. To assemble burgers, spread 2 tsp mustard on each roll bottom, then top each with 1 patty, 1⁄4 cup peppers and onions, and roll top.
  5. Serving size: 1 burger

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