Pork Burgers:

• 1lb duBreton Extra Lean Ground Pork
• 1 large egg
• ¼ cup (60mL) bread crumbs
• ¼ cup (60 mL) parmigiano reggiano, grated
• 2 tbsp (30 mL) fresh basil, chopped
• 1 tbsp (15 mL) fresh thyme, chopped
• ½ tsp (2 mL) black pepper

Tomato Sauce:

• 1 tbsp (15 mL) olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can whole peeled Italian tomatoes
• 2 tbsp (30 mL) fresh basil, chopped
• 1 tbsp (15 mL) fresh thyme, chopped
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) red chili pepper flakes

Basil Mayo:

• ¼ cup (60 mL) mayonnaise
• 1 tbsp (15 mL) fresh basil, chopped
• 1 tbsp (15 mL) fresh lemon juice

Burger Assembly:

• 100g buffalo mozzarella cheese, sliced thinly or roughly torn
• ¼ cup (60 mL) parmigiano reggiano, grated
• 4 burger buns

1. In a medium bowl, mix together all the burger ingredients. Divide into 4 equal portions, roll into a ball and flatten to about ½ inch thickness. Place each burger on a small piece of parchment paper and place in your fridge until ready to grill.
2. Preheat your barbecue to medium-high heat.
3. Heat a skillet on medium-high heat with olive oil. Add the onion and sauté for 2 minutes, then add garlic and continue to cook for an additional 1 minute. Pour in the tomatoes, basil, thyme, chili flakes and salt. Bring to a boil, reduce heat and continue to simmer for at least 20 minutes, until thickened.
4. Remove the burger patties from the fridge and place on the preheated barbecue grill. Cook for about 3-5 minutes per side ensuring they reach a minimum internal temperature of 160°. Top the burgers with ¼ cup of tomato sauce then sprinkle with parmigiano reggiano. Place the mozzarella on top then cover until the cheese is melted.
5. To serve, smother both halves of the bun with basil mayo. Place ¼ cup arugula on the bottom the top with the burger. Serve with a side salad or fries with a sprinkling of parmigiano reggiano.