Juicy Pork Burgers with Charred Corn and Green Beans

Tender sage and garlic pork burgers meet a tangy homemade mustard sauce, blistered corn, and crisp-tender green beans for a complete grill or skillet supper.

45 min

4 servings

A juicy pork burger with tangy sauce is served beside charred corn and green beans.

Ingredients

1 1/2 lb ground pork

1/3 cup plain dry breadcrumbs

1 large egg

2 garlic cloves, finely grated

1 tbsp finely chopped fresh sage

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tsp honey

4 ears fresh corn, husked

12 oz green beans, trimmed

1 tbsp neutral oil

4 burger buns, split

1 tbsp unsalted butter, softened

Equipment

Grill or large skillet · Instant-read thermometer · Small bowl · Large mixing bowl · Grill basket · Cutting board

Keep pork burgers juicy

Mix only until the binder is incorporated, do not press patties as they cook, and remove them once the center reaches 160 F.

Serve the sauce

Spread some sauce on each toasted bun and bring the rest to the table for the corn and green beans.

Sauce and patties

01. Whisk mayonnaise, Dijon, cider vinegar, and honey until smooth, then chill while you prep the rest; the sauce should taste lively but balanced.

02. Mix pork with breadcrumbs, egg, garlic, sage, salt, and pepper only until combined so the burgers stay tender.

03. Shape four even patties slightly wider than the buns and press a shallow dimple in each center to reduce doming.

Cook the vegetables

04. Heat a grill to medium-high or a skillet over medium-high, then lightly oil the surface once hot.

05. Turn the corn over the heat until kernels blister in spots and become tender, then move it to a board.

06. Cook green beans with a little oil, tossing often until bright green, spotted brown, and still crisp-tender.

Finish and serve

07. Brown patties on both sides without pressing; verify the center reaches 160 F with an instant-read thermometer.

08. Butter and toast buns cut-side down on the cooler grill area or in a clean skillet until golden at the edges.

09. Rest patties for 5 minutes while cutting corn from the cobs; leave beans uncovered to preserve their texture.

10. Spread sauce on toasted buns, add the patties, and serve with corn and green beans while everything is warm.