Recipe: Pork Burger on Focaccia with Tillamook Cheddar and Arugula

PORK BURGER ON FOCACCIA
WITH TILLAMOOK CHEDDAR AND ARUGULA

4 teaspoons Tillamook Butter, softened
4 (3 x 3 inch) squares focaccia bread, cut in half horizontally
1 pound ground pork
Salt and pepper
1 teaspoon olive oil
1 cup shredded Tillamook Vintage White Extra Sharp Cheddar Cheese (4 ounces)
1/4 cup olive tapenade
1/2 cup (1/4 inch wide) sliced roasted red peppers
1 cup baby arugula

Preheat the broiler.

Butter focaccia halves and toast under the broiler, butter side up, until golden; set aside.

Gently form meat into 4 (1/2 inch thick) patties. Season with salt and pepper. Heat a skillet or grill pan over medium-high, add oil and swirl to coat pan. Cook patties 4 minutes on each side, until a thermometer inserted in the center reads 160 F. Top each patty with 1/4 cup cheese. Turn off heat and cover skillet until cheese melts.

Spread 1 tablespoon of tapenade on each bottom half of focaccia. Place a patty on each and top with equal portions of red peppers and arugula. Top with the remaining focaccia halves and serve immediately.

Makes 4 burgers