Stovetop
Pork Belly
Pork Mushroom Smash Burger
This flavour-packed combo of crispy pork patties topped with a tangy sauce, savoury mushrooms, and a perfectly cooked egg is satisfying and nutritious. Serve with a leafy green salad for a delicious, balanced meal.
Prep:
20 minutes
Cook:
15 minutes
Serves:
4
Best Cuts:
Cooking Method:
Ingredients
For the burger:
- 1 lb (454 g) lean ground pork
- 4 tbsp (60 mL) chopped fresh parsley, divided
- 1 clove garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 4 tsp (20 mL) oil, divided
- 8 oz (227 g) shiitake mushrooms, stemmed and halved (quartered, if large)
- 1 shallot, thinly sliced
- 1/2 cup (125 mL) thinly sliced roasted red peppers
- 1/3 cup (75 mL) shredded cheddar cheese (optional)
- 4 eggs
- 4 brioche burger buns, toasted if desired
- Lettuce and sliced tomato as garnishes
Sriracha Mayo:
- 1/2 cup (125 mL) plain 0% M.F. Greek yogurt
- 2 tbsp (30 mL) light mayonnaise
- 1 tbsp (15 mL) sriracha
Cooking Instructions
Step 1
Sriracha Mayo: In a bowl, whisk together yogurt, mayonnaise, and sriracha; refrigerate until ready to use.
Step 2
In a bowl, mix pork, 3 tbsp (45 mL) of the parsley, garlic, salt, and pepper, until combined. Divide into 8 equal balls and refrigerate.
Step 3
In a large cast iron or non-stick skillet or griddle, heat 1 tsp (5 mL) of the oil over medium- high heat. Cook mushrooms and shallot for about 5 minutes or until starting to become golden. Stir in roasted peppers, remaining parsley, and pinch of salt to heat through; remove to a bowl.
Step 4
Return skillet to medium-high heat and add 1 tsp (5 mL) of the oil. Place 2 or 3 of the pork balls into skillet and using a flat spatula, smash down to thin patties. Cook, turning once, for about 4 minutes or until golden and no longer pink inside. Remove to a small baking sheet and repeat with remaining pork. Sprinkle patties with cheese, if using.
Step 5
Return skillet to medium heat and add remaining oil. Crack eggs into skillet; for sunny side up, cook for 2 to 3 minutes, until whites are set. Season, if desired.
Step 6
Spread some of the Sriracha Mayo on bottom bun and stack 2 of the patties onto each. Top with mushroom mixture and egg. Spread top bun with Sriracha Mayo. Add lettuce and tomato before topping burger.
Nutrition per serving (1 burger with toppings and mayo): 670 calories, 42 g protein, 34 g fat, 49 g carbohydrate, 5 g fibre, 12 g sugars, 890 mg sodium.
You will need about 2 cups (500 mL) stemmed and quartered shiitake mushrooms for the recipe.
Lightly oil the spatula before using to smash the burgers to help prevent sticking.
Smaller appetites? Use only 1 pork patty to build your burgers, saving the extras for another burger meal later in the week.
