Seared Pork, Rosemary & White Bean Burgers with Lemon-Garlic Aioli
1 Tbsp. fresh lemon juice (Meyer preferably)
2 tsp. fresh minced garlic
1/2 c. mayonnaise
1 Tbsp. extra-virgin olive oil
1 cup canned small white or cannellini beans, rinsed and drained
1 Tbs. olive oil
1 Tbsp. fresh minced garlic
2 Tbsp. toasted, ground fennel seed
3 Tbsp. finely chopped fresh rosemary
1/2 c. fresh breadcrumbs
2 Tbsp. Worcestershire sauce
1-1/2 lb. ground pork
2 tsp. each Kosher salt and freshly ground black pepper
6 ciabatta rolls, cut in half lengthwise and toasted
3 Tbsp. toasted pine nuts
1 to 1-1/2 c. fresh baby arugula
Prepare the aioli by first combining lemon juice and 1 tsp. garlic. Let stand for 10-20 minutes at room temperature. Stir in the mayonnaise and 1 Tbsp. olive oil. Refrigerate until ready to assemble burgers.
Combine the white beans, 1 Tbs. olive oil, garlic, fennel seed and rosemary in a large bowl. Using a fork, lightly smash the beans and mix with until blended. Add breadcrumbs, Worcestershire and egg, mixing well. Add the pork to the bowl, along with the salt and pepper. Mix until just blended. Moisten your hands with water and shape the meat into six patties.
Heat a gas grill over medium-high heat. Cook the burgers until one side is well browned, 5 to 6 minutes. Flip the burgers and continue cooking until they’re firm to the touch cooked through, another 5 to 8 minutes.
Prepare toasted rolls by spreading each side with aioli. Top each bottom of bun with equal amounts of pine nuts, arugula and one burger (in that order) and remaining top of bun. Serve immediately.