South Philly Pork Burgers with garlic spinach and Pepperoncini mayo
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A fun take on a South Philly staple sandwich, these grilled South Philly Pork Burgers with garlic spinach and Pepperoncini mayo are bursting with Italian flavors. The parmesan and spice blended burgers are grilled to juicy perfection, topped with melty provolone cheese, sautéed garlic spinach, and a quick and easy Pepperoncini mayo for all the flavors of South Philly in the comfort of your own backyard!JUMP TO RECIPE
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Looking for a recipe that’ll have your BBQ guests saying “Bada Bing! That IS a tasty burger?!” Look no further than these South Philly Pork Burgers with garlic spinach and Pepperoncini mayo.
The be-all, end-all Philly sandwich, as a delicious burger
Inspired by the classic, quintessential Philly sandwich (yeah, I said it), and my own crockpot version (South Philly Style Slow Cooker Italian Shredded Pork), these South Philly Pork Burgers bring a little Italian flair, and A LOT of Philly flavor to any cookout.
I know, I know- Philly is also VERY well known for cheesesteaks. It’s true! But if you’re visiting, do yourself a favor and visit John’s Roast Pork and get yourself the real Philly favorite. Their Roast Pork sandwich is life-changing. And while your there- grab a cheesesteak. I say it’s the best in Philly! Come at me! Not up for a trip to Philly? Try my easy Crockpot South Philly Pork!
Prepping and grilling the pork burgers
To make my South Philly Pork Burgers with garlic spinach and Pepperoncini mayo, you will need:
- Ground pork
- A bit of chopped shallot
- Some minced garlic
- Salt and pepper
- Dried oregano, basil and red pepper flakes
- Some grated parmesan cheese
- Sliced provolone cheese
- Burger buns (I am partial to Brioche buns)
- Olive oil
- Fresh spinach, baby or adult- your choice!
- A touch of tangy horseradish
- A couple of whole jarred Pepperoncini peppers
These burgers are incredibly easy to make- a perfect, quick and easy crowd pleaser for your next BBQ that’ll be ready in under 30 minutes.
Prep first, grill later
To make things really easy, I always like to get the prep out of the way, so when it’s time to grill, the grill’s got my full attention. I whip the mayo up in a food processor and throw it in the fridge, and cook up the garlic spinach and set it aside. Next up, I preheat my grill, and go ahead and start the burger mixture.
Making the burger patties
To make the burgers, you’ll simply mix the pork, shallot, garlic, spices and parmesan together with your hands. Mix just well enough to incorporate it, careful not to over mix so the burgers aren’t tough. After it’s well mixed, form the mixture into 4 equal patties, about 1/4″ thick. You could do this hours to a day in advance.
Once the burgers are formed, get the hot grill situated by setting one side to medium heat, and one side to low heat.
Next, you’ll grill the burgers on the medium side, and toast the buns on the low side closer to the end of the burger’s cooking time.
Layering and finishing the burgers
After the burgers are grilled, and the buns are toasted- you will assemble your masterpieces!
Lastly, layer on a generous dollop of mayo on each bottom bun, top with the cheesy burgers, and finish off with a healthy portion of garlic spinach.
If you make my South Philly Pork Burgers with garlic spinach and Pepperoncini mayo, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Schnitzel Burgers with Muenster Cheese on Pretzel Buns, Thai Burger Sliders with Green Curry Mayo, Juicy Pesto Chicken Burgers, or Marinated Pork Chop Bánh mì Ciabatta Sandwiches?!
South Philly Pork Burgers with garlic spinach and Pepperoncini mayo
- Food Processor
- gas grill
- 1 lb ground pork
- 2 tbsp finely chopped shallot*
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/4 cup grated parmesan cheese*
- 4 slices of provolone cheese*
- 4 broche buns, toasted*
- 1 tbsp olive oil
- 4 cups fresh spinach, rough chopped*
- 2 tsp minced garlic
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tsp horseradish
- 2 whole Pepperoncini peppers, jarred
- Make the mayo: Add mayo, Pepperoncini and horseradish to a food processor, and blend until smooth- pushing down the sides with a rubber staler as needed to make sure all ingredients are well blended. Transfer to an airtight container and place in the refrigerator until ready to use. 2. Make the spinach: In a medium non-stick frying pan, heat the olive oil and garlic over medium heat until just fragrant, about 1 minute. Add the chopped spinach and stir to combine. Cook, stirring occasionally, 2-3 minutes until wilted. Turn off heat and set aside. 3. Get the grill ready: Heat a gas grill on high heat for 15-20 minutes prior to placing the burgers on the grill to get it nice and hot. 4. Make the burger patties: Add ground pork, chopped shallot, minced garlic, salt, pepper, oregano, basil, red pepper flakes and parmesan cheese to a medium mixing bowl. Mix with hands until just combined, careful not to over mix the meat. Form into 4 equal patties, about 1/4” thick. 5. Adjust the heat: When you are ready to cook, turn one side of the grill to low heat, and one to medium and place burgers on the medium side. Cook the first side 5-7 minutes, then flip, add a slice of provolone to each burger, and cook another 5 minutes. 6. Grilling the buns: In the last 2 minutes of the burgers’ cooking time, place buns cut side down on the grill on the low side, and grill about 2 minutes, until just charred and crisp, checking frequently to prevent burning. 7. Assembly: Once burgers are grilled and buns are toasted, assemble the burgers. Dollop equal portions of the mayo on each bottom bun, place the burgers on top, and top each burger with the garlic spinach. Serve hot!
If you don’t have shallot on hand, you could sub in onion or scallions.
You could also use grated sharp provolone or a Parmesan/Romano blend cheese for the burger mixture.
Sliced provolone is great on these, but you could also use Muenster or sliced mozzarella.
I love the buttery taste of Brioche, and their even toasting, but any of your favorite burger bus are great for this recipe!
I used plain old spinach from the garden and rough chopped it, but fresh baby spinach would also be great on these.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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