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The Porchetta

Ground beef chuck patty topped with provolone cheese, slow cooked lemon porchetta pork belly and cracklings topped with grilled grape tomato and goats cheese bruschetta, lemon gremolata, and lemon, caper, garlic aioli.
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Ingredients
  

  • 8 oz fresh ground beef per patty
  • salt
  • pepper

Porchetta Pork Belly

  • 2 lbs Johnston’s Pork Belly skin on
  • 1 Tbsp fennel seeds
  • 1 Tbsp red chili flakes
  • 2 tsp pepper
  • 1 Tbsp kosher salt
  • 1 lemon zested
  • 2 Tbsp Italian parsley diced
  • 1 Tbsp fresh rosemarry diced
  • 2 Tbsp olive oil

Grilled Grape Tomato and Goats Cheese Bruschetta

  • 2 cups grape tomatoes halved
  • ¼ cup Italian dressing
  • pinch salt & pepper
  • 6 basil leaves diced
  • 2 Tbsp balsamic vinegar
  • ¼ cup goats cheese
  • 1 cloves garlic

Lemon Gremolata

  • 1 Tbsp fennel seeds
  • 1 Tbsp red chili flakes
  • 1 Tbsp coriander
  • 1 cup Italian parsley
  • ½ cup olive oil
  • 2 cloves garlic
  • pinch salt & pepper
  • lemon zest from 2 lemons
  • lemon juice from 1 lemon

Lemon, Caper, Garlic Aioli

  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 2 cloves garlic
  • pinch salt & pepper
  • 2 Tbsp capers
  • 1 Tbsp fresh red chilis diced
  • 1 cup mayo

Instructions
 

  • Cook patty and season with salt and pepper on grill till done

Porchetta Pork Belly

  • Make rub - Toast fennel seeds and chili flakes then grind to powder. Add the remaining ingredient and mix together
  • Take the slab of pork belly and score the skin 1 inch apart
  • Oil outside of pork with oil and generously apply the rub to all sides
  • Place in 350°F oven on a racked pan for one hour. Then turn up to 450°F and cook until skin puffs up and browns. Remove skin from oven and set aside. Continue to roast pork until the thermometer reads internal temperature at 185°F
  • Slice pork belly thin like bacon and dice into ½” chunks

Grilled Grape Tomato and Goats Cheese Bruschetta

  • Marinate tomatoes in Italian dressing for 15 minutes
  • Season tomatoes with salt and pepper and place on the grill for 1 minute on high
  • Remove tomatoes and let rest for 30 minutes in the fridge
  • Add basil, balsamic vinegar, and goats cheese and mix together with the chilled tomatoes

Lemon Gremolata

  • Toast fennel seeds, red chili flakes, and coriander in pan on the stove top on medium for 1 minute, constantly tossing
  • Grind toasted seasonings
  • Place seasonings and other ingredients into a food processor and blend till smooth

Lemon, Caper, Garlic Aioli

  • Blend all ingredients in a food processor and store in fridge for 1 hour

Burger Assembly

  • Bottom of brioche bun
  • Lemon, caper, garlic aioli
  • Grilled grape tomato and goats cheese bruschetta
  • Chuck patty
  • Provolone cheese
  • Sliced porchetta pork belly
  • Pork cracklings
  • Bruchetta
  • Lemon gremolata
  • Baby Arugula
  • Aioli
  • Top of brioche bun

Notes

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