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Servings

Prep Time

Cook Time

Ingredients

• BURGER INGREDIENTS:
• 1 lb (450 g) lean ground pork
• 2 tsp (10mL / 30 g) Aurora oregano
• 1/4 tsp (1mL / 4 g) Aurora sea salt
• 1/4 tsp (1mL / 4 g) black pepper
• 1/4 cup (60mL) De Nigris BBQ Sauce
• 1/4 cup (60 mL/ 20 g) Aurora Italian Breadcrumbs
• 4 slices Fior di Latte Mozarella
• Pinch of chili flakes (if desired)
• BURGER TOPPINGS:
• Aurora Mufaletta
• De Nigris Balsamic Ketchup
• Arugula
• Tomato, freshly sliced
• POLENTA FRIES INGREDIENTS:
• 1 tube Aurora prepared polenta
• Aurora sea salt
• Fresh ground pepper
• Pinch oregano
• 2 tsp (10mL) Aurora olive oil
• De Nigris Balsamic Ketchup

Directions

1. Heat barbeque to medium high heat.

2. Pre-heat oven to 450°F (220°C).

3. In a large bowl combine pork, oregano, salt, pepper, barbeque sauce and breadcrumbs. Mix well.

4. Form pork mixture into four evenly size patties. Using your thumb, press a dimple in the centre of each burger to help it stay flat while cooking. Let patties rest in fridge for one hour.

5. Cut polenta lengthwise into large chunky fries.

6. Coat polenta fries in olive oil then season with sea salt, pepper and oregano. Place on parchment lined baking sheet and bake for 20 minutes or until slightly browned, flipping halfway through.

7. While polenta fries are baking, cook patties for 15 to 17 minutes, flipping halfway through, until done and juices run clear.

8. Place slice of mozzarella on each patty and grill one or two more minutes, or until cheese is slightly melted. Top patties with chili flakes, if desired.