Servings: servings
Grilled Porchetta Burger
Burger with slices of crispy porchetta, rhubarb compote, pesto, arugula, parmesan, crushed pork rinds, and pickled rhubarb.
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 ribs Rhubarb in 3 cm pieces
- 1 pcs. Red Onion in wedges
- 28 gram Brown sugar
- 1 gram Chili Flakes
- 30 gram Red Wine Vinegar
Raw pickled rhubarb:
- 50 gram Rhubarb in long thin slices, use a mandoline
- ½ pcs. Vanilla Pod
- 50 gram sugar
- 100 gram 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.