Philadelphia Style Roast Pork Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


16 oz pork shoulder
16 oz pork loin
8 oz of fresh baby spinach
2 med cloves of garlic
2 tbs Extra virgin olive oil extra for brushing grill and buns
1 fresh red pepper
1 fresh green pepper Banana pepper rings (7 small rings per burger)
10 oz sharp aged provolone cheese
Kosher salt
Fresh ground pepper
6 Fresh baked sandwich rolls



First chop both cuts of pork into one inch cubes and pulse in a cuisinart 10-12 times. Form meat into (6) 1” thick patties. Put olive oil and chopped garlic on large piece of foil. Place spinach on top and seal into a packet. Put packet on medium temperature grill for 2 minutes. Pull off grill, open packet and toss in a bowl with a pinch of salt and let cool. Cut peppers in half and take out inner white, stem and seeds. Place peppers on grill skin side down. Cook on high until skin burns and can be peeled off. Peel off skin and chop peppers coarsely. Turn grill on high. Brush grates with oil and place patties on the grill. Sear burgers 2 minutes on each side, sprinkle with salt and pepper and then turn heat down to low put cheese on top and close grill. Roast patties off direct heat until the internal temperature is 150 degrees. Split buns, brush each side with oil and lightly toast on grill while burgers rest off the grill for a few minuets. Assemble in the following order Bottom bun, roasted peppers, burger W/cheese, spinach, banana peppers, top bun. Enjoy.