Italian Sliders

Prepare the Ingredients
Wash and dry your produce.
Mince 2 garlic cloves.
Finely dice the shallot.
Shuck the corn.
Crack the egg placing only the egg white in a large mixing bowl.
Place the butter in a small bowl, and set beside the stove while cooking to soften.

Form the Sliders
Heat 1 tsp. olive oil in a large pan over medium heat, swirl to coat.
Add shallots to the pan and saute 2 minutes or until softened, stirring frequently( add oil if pan dries).
Add the minced garlic and cook an additional 1 minute.
Transfer the cooked shallot and garlic mixture to the bowl with the egg white.
Next, mix in the panko and ground pork.
Season with salt, pepper, and crushed red pepper to taste.
Use your hands to form 4 patties about ½ thick each.

Boil the Corn
Bring a large pot of salted water to a boil on high.
Add the corn to the pot of boiling water and boil 8 - 10 minutes or until tender.

Cook the Burgers
In the same pan used for the shallots, heat 1/2 Tbsp. olive oil over medium heat.
Cook the burgers 2-3 minutes per side (add oil if pan dries).
Remove pan from heat and allow to cool down for about 1 minute.
Return pan to heat and add the marinara sauce.
Use a wooden spoon to scrape the pan bottom loosening any browned bits.
Cover (use foil if you don’t have a lid) and cook over medium-low heat until desired doneness; about 5 minutes.
During the last minute, place one slice of mozzarella on top of each patty to melt.
Set aside, cover to keep warm, and allow the cheese to melt.

Make the Parmesan Pesto Butter
Add the butter, pesto, a little salt, and the parmesan cheese to a small bowl, & mix to combine.

Plating
Lightly toast the buns if desired. Place a slider patty on the bottom half of each bun.
Top with some basil, spoon some sauce on top half of the buns and place over slider.
Spread the pesto parmesan butter on the corn and season with salt and pepper to taste.
Bon Appetit!