The New Joisey Fughettaboutit Pork Burgah

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


“Fazhool” Spread:
1 cup “fazhool” (cannellini beans), drained (or navy beans or Great Northern beans)
2 cloves garlic, finely minced
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves
1/4 cup extra-virgin olive oil

Crispy “Prozhoot”
1 tablespoon olive oil
4 ounces “prozhoot” (prosciutto), thinly sliced and chopped

1 1/3 pounds ground pork
1/3 pound soppreseta, thinly sliced & finely chopped (or ground in a food processor)
1/3 pound “gabagool” (dry hot capicola), thinly sliced & finely chopped (or ground in a food processor)
1/4 cup raisins, finely chopped
2 tablespoons Italian parsley leaves, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
8 ounces “mutzharel” (burrata or fresh mozzarella)
6 bun-sized pieces Italian bread, sliced lengthwise


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make “Fazhool” Spread, in the bowl of a food processor, combine beans, garlic, tomato paste, thyme, and olive oil; mix until well combined. Set aside.

To make Crispy “Prozhoot,” heat a large fireproof nonstick skillet over meidum-high heat on the grill. Add oil. Add prosciutto and cook until crispy, 3-4 minutes. Remove from heat.

To make the patties, combine the pork, soppresseta, capicola, raisins, parsley, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place equal amounts of burrata on top of each burger and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of “fazhool” spread on the cut side of the buns. On each bun bottom, place a cheese-topped patty and Crispy “Prozhoot”. Add bun tops and serve.

Makes 6 burgers.