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These easy burgers highlight tangy-sweet barbecue sauce in two ways. We’re spreading it onto toasted buns alongside our juicy patties (also combined with Dijon for even more flavor) and mixing it with ketchup to make a smoky dipper for our parmesan-crusted zucchini “fries.”

Ethan Mick

with Crispy Zucchini Fries & Smoky Ketchup

BBQ Pork Burgers

Ground Pork

Potato Buns

Zucchini

Whole Grain Dijon Mustard

Barbecue Sauce

Panko Breadcrumbs

Pickle Chips

Ketchup

Grated Parmesan Cheese

Cage-Free Farm Egg

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the **zucchini** crosswise, then cut into 1/4-inch-thick sticks. Halve the **buns**. In a bowl, combine the **ketchup** and **half the barbecue sauce**.

Prepare the ingredients & make the smoky ketchup:

In a large bowl, combine the **breadcrumbs**, **cheese**, and **spice blend**; season with salt and pepper. Crack the **egg** into a separate large bowl; season with salt and pepper and beat until smooth. Working in batches, thoroughly coat the **zucchini sticks** in the **beaten egg** (letting any excess drip off), then in the **seasoned breadcrumbs** (pressing to adhere). Transfer to a sheet pan and arrange in an even layer; drizzle with olive oil.

Bread the zucchini fries:

Bake the **zucchini fries**, rotating the sheet pan halfway through, 21 to 23 minutes, or until lightly browned and crispy. Remove from the oven and immediately season with salt.

Bake the zucchini fries:

While the fries bake, in a medium bowl, combine the **pork** and **mustard**; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

Form the patties:

While the fries continue to bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **patties** and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the patties:

Add the **buns**, cut side down, to the pan of reserved fond. If the pan seems dry, add a drizzle of olive oil. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, **remaining barbecue sauce**, **cooked patties**, and **pickles**. Serve the burgers with the **zucchini fries** and **smoky ketchup** on the side. Enjoy!