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L’Artusi Pork Breakfast Burger

L’Artusi Pork Breakfast Burger

A sweet and spicy pork sandwich from one of NYC’s top restaurants
Created by Executive Chef at L’Artusi, Joe Vigorito

  • L’Artusi Pork Breakfast Burger
  • L’Artusi Pork Breakfast Burger
  • L’Artusi Pork Breakfast Burger
  • L’Artusi Pork Breakfast Burger
Whether you’re firing up the stove for breakfast, lunch, or dinner, this pork burger is guaranteed to satisfy. From L’Artusi Executive Chef Joe Vigorito, it’s a sweetly spicy original creation featuring ground pork and seared Brooklyn Cured Bresaola, plus a homemade pimenton aioli and pepper mostarda for a kick of heat. Known for their modern take on traditional Italian cuisine, L’Artusi, a West Village institution serves up delicious original dishes with an impressive list of Italian wines. Serve this delectable sandwich with a side of eggs or make miniature sliders for your next barbecue.

L’Artusi Pork Breakfast Burger
A sweet and spicy pork sandwich from one of NYC’s top restaurants
  • Prep Time : 20 min.
  • Cook Time : 20 min.
  • Total Time : 40 min.
  • Serves 4

Ingredients

  • 4 Brioche buns
  • 1.5 Lbs. Ground pork
  • 1 Tsp. Ground fennel
  • 1 Tsp. Salt
  • 1 Tsp. Black pepper
  • 8 pieces of Brooklyn Cured Bresaola
  • ½ Lb. Two Sisters Isabella Gouda
  • 4 Eggs, over easy
  • 1 Tbsp. Butter
  • ½ Cup Pimenton aioli
  • 2 Cups Pepper mostarda
  • Pepper Mostarda
  • 1 Red bell pepper, charred and chopped
  • 1 Jalapeño, charred and chopped
  • 1 Fennel, chopped
  • 1 Small red onion, chopped
  • 1 Tsp. Ground coriander
  • 1 Tsp. Red chili flakes
  • 1 Tsp. Fennel seed
  • 3 Tsp. Granulated sugar
  • 3 Cups Red wine vinegar
  • Salt, to taste
  • Pepper, to taste
  • Pimenton Aioli
  • 1/2 Cup Mayonnaise
  • 1 Tsp. Pimenton (paprika)
SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Pimenton Aioli Directions

  1. Mix together ½ cup mayonnaise and 1 teaspoon pimenton and combine well.

Pepper Mostarda Directions

  1. Saute red bell pepper, jalapeño, fennel, and red onion in a saucepan until translucent. Add ground coriander, fennel seed and chili flake. Salt and pepper to taste. Add granulated sugar and red wine vinegar and cook down until syrupy.

Burger Directions

  1. Season ground pork with ground fennel, salt and black pepper.
  2. Create 6 oz. burger patties from ground pork.
  3. Sear burger on both sides and cook to your liking.
  4. Sear bresaola on both sides until slightly crisp and brown, 1- 2 minutes.
  5. Spread butter on brioche buns and toast them.
  6. Assemble the burger: spread pimenton aioli on both buns, place burger on bottom bun, top with grated Isabella Gouda, fried egg, and pepper mostarda.

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