Recipe for grilled porchetta burger
Embark on a culinary journey that transforms the classic burger into something truly special with our Grilled Porchetta Burger. This recipe is a tribute to the traditional Italian porchetta, reimagined as a modern and irresistible burger experience.
With layers upon layers of flavor, including slices of crispy porchetta, homemade rhubarb compote, fresh pesto, arugula, shavings of parmesan, and crushed pork cracklings, each bite of this burger will be a feast for the taste buds.
The addition of pickled rhubarb brings a fresh and slightly tangy contrast, elevating the richer flavors of porchetta and pesto. This is not just a burger; it’s a gourmet experience that combines the best of Italian cuisine and presents it in a manageable yet extravagant format.
Perfect for those looking to add a gourmet twist to their barbecue dinners.
Grilled Porchetta Burger
Equipment
- Grill Pan
- Grill Grill level: 185° C
Ingredients
- 2 kg Porchetta with herb filling
- Flake Salt
- 4 pcs. Burger Buns coarse
- 1 glass Green pesto
- 50 gram Pork Rind crushed
- 20 gram Parmesan in flakes
- 50 gram Arugula
Rhubarb Compote:
- 6 rib Rhubarb in 3 cm pieces
- 1 pcs. Red Onion in wedges
- 2 spsk Brown sugar
- ½ tsk Chili Flakes
- 2 spsk Red Wine Vinegar
Raw pickled rhubarb:
- 50 gram Rhubarb in long thin slices, use a mandoline
- ½ pcs. Vanilla Pod
- 50 gram sugar
- 1 dl water
Instructions
Kitchen
- Score the porchetta down through all the rinds and sprinkle with flaky salt.
- Mix all the ingredients for the compote in a pan.
- For the raw-pickled rhubarb. Boil water with sugar and cool. Place the thin slices of rhubarb in a jar and add the vanilla pod. Pour the cooled sugar syrup over.
Grill
- Set and preheat the grill to 185° C. When the grill is hot, place the porchetta on the grill rack. Grill it until it has a core temperature of 70° degrees, about 90 minutes.
- Place the pan with the rhubarb compote on the grill for about 30 minutes. Stir it regularly.
- Split the burger bun and grill them on all 4 sides.
Arrange
- Spread the burger bun top and bottom with rhubarb compote.
- Place a handful of arugula and some parmesan cheese on the bottom of the bun.
- Cut the porchetta and place 2 slices on the burger bun bottom.
- 1 tbsp green pesto and a few of the pickled rhubarbs.
- Finish with crushed pork rinds and the top of the burger bun.