If you've never tried some Ground Pork Burgers, then this recipe is for you. It's an easy, fast, and delicious way to get acquainted with these delightful beef burger alternatives. We are going to make some impossibly good burgers with incredibly rich flavor. It's a tall order, but this recipe stands up to it! Let's check out why these porky patties are so tasty.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
8 Reasons to Love This Recipe
Why should you give these ground pork burgers a try? Here are eight compelling reasons:
- It’s a pork burger… how cool is that?
- Great alternative to traditional beef burgers.
- People are always surprised at just how delicious these burgers are.
- Chock full of flavor due to the higher fat content and combination of spices.
- Juicy and tender every time.
- It’s a low-carb recipe that delivers big flavor.
- Super kid-friendly. My kids just love these burgers.
- Great for a backyard BBQ, block party, or for a game day surprise.
Are Ground Pork Burgers Low-Carb?
Yes, ground pork burgers are low-carb. As for this pork burger recipe, it contains only 4 g net carbs per serving. Whether you're following a keto lifestyle or simply aiming to reduce carbs, these burgers fit perfectly into your dietary plan without sacrificing flavor or satisfaction.
Why Ground Pork Burgers?
Want to know why to make ground pork burgers instead of beef? The answer is simple: they are juicy, delicious, and less expensive than beef. At my local market, ground pork is about $2 less than beef per pound, and that is compared to 80/20 beef, not the super lean and expensive 90/10 mixes that people seem to love now.
I typically buy about 6 pounds of ground pork at a time, break it down into three bags about 2 pounds each, and freeze them off. Whenever I need it, I have just about the right amount of pork for meatballs, burgers, or taco filling for the family, with some leftovers to spare.
Aside from the economics, pork burgers are incredibly delicious, tender, and juicy. My kids actually prefer the pork patties over beef patties. The reason they are so tender and juicy is simple: there is more fat in ground pork than in ground beef. Typically, grocery stores that sell "sausage grade" pork usually mix it at about 75/25 to 70/30 lean meat to fat. The most fatty ground beef you will find is 80/20. Yes, the extra fat means more flavor, more juice, and less risk of the meat drying out while cooking. Yum!
Making Pork Patties
I'm sure that you have heard pork being called the "other white meat." I suppose that it is comparing pork to chicken, which I never quite understood. What I do understand is that neither chicken nor pork tastes particularly wonderful on their own. They need spices, sauces, or other flavors to make them taste good. Comparatively speaking, beef will taste beefy when cooked by itself.
All that being said, when we are making pork patties we need to add in a lot of spice and other aromatics to punch up the flavor from boring to badass. So, we're going to add in some sautéed onion, some garlic powder, onion powder, cumin, mustard powder and more. We'll add an egg yolk, which is nature's food glue, to make sure that the patties retain their shape and don't fall apart while cooking. When we form the patties, we are going to grab a tennis-ball-sized handful of meat and work it gently into pork discs that will be cooked to perfection.
Ground Pork Burgers Ingredient List
Here is the list of ingredients you'll need to make juicy ground pork burger recipe:
- 6 slices Jarlsberg cheese, optional
- 2 tablespoons duck fat, bacon fat, or lard
- 1 ½ pounds ground pork
- 1 cup onion, diced (if a Spanish onion, about ½ an onion)
- 1 tablespoon rendered bacon fat, duck fat, or lard
- 1 pinch kosher salt
- 1 egg yolk
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion powder
- 1 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
Ingredient Substitutions
Looking to switch things up? Here are some ingredient substitutions you can easily use as alternatives for these juicy pork burgers:
- Ground pork: I would not substitute the ground pork in this recipe… it’s a ground pork burger recipe! If you really have to, use ground chicken thighs. This is just about the only ingredient that is going to have a matching fat content.
- Rendered bacon fat: Use duck fat, lard, ghee, or clarified butter. These alternatives bring a similar richness and flavor to your burgers.
- Garlic powder: I love using some mashed roasted garlic cloves. They not only taste incredible but also help to bind the burger together.
- Onion powder: I recommend using dehydrated onion flakes. More fresh onion can add too much bulk and may cause the burgers to fall apart on the grill.
- Ground mustard: Avoid prepared mustard in the mix. Instead, save them as a topping after cooking. Any yellow, brown, or Dijon mustard will work well, with stone-ground varieties adding a nice texture to the seeds.
- Ground cumin: Omit if you don’t have it on hand.
- Red pepper flakes: For a smokier flavor, try smoked paprika. If you prefer more heat, ground cayenne pepper works great. For a smoky heat, add ½ teaspoon of ground chipotle. The spice in these burgers really elevates their flavor.
- Duck fat: Substitute with rendered bacon fat, lard, ghee, or clarified butter for a similar effect.
Additional Ingredients
Want to jazz up your pork burgers? Here are some tasty additions that pair perfectly with the main ingredients:
- Cheese: Jarlsberg is a great cheese to use for this recipe… but there are so many that work! Feel free to use Swiss, Cheddar, Monterey Jack, sliced Havarti, or even Jalapeño Jack. Oh man, my mouth is watering!
- Fresh herbs: This burger would love to have some freshly chopped parsley, cilantro, chives, or even dill added to it. You can use any pork burger seasoning recipe to enhance the flavors.
- Lettuce: Because I eat low-carb and sometimes keto, I toss one of these bad boys into a lettuce “bun” with some tomato slices and my chipotle aioli for a treat that makes me smile for a couple of days.
- Veggies: You could top these badass juicy burgers with some sautéed onions, sautéed mushrooms, or even some sliced roasted bell peppers for a nice twist.
- Sauces: If you want to really punch up the flavors, add on some of my lemon and herb sauce. The flavors just SING! Also, if you have some aioli on hand, that’s a favorite too. Additionally, some homemade mayo mixed with a bit of sriracha sauce goes a long way in my book.
Note: These ingredients are optional, use them to enhance the flavor of pork burger patty recipe as per your liking.
Cooking Tools Required
Here is the list of cooking tools you'll need to make ground pork burgers:
- Heavy-bottomed skillet
- Spatula
- Mixing bowl
- Knife and cutting board
How to Make Ground Pork Burgers: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather all the tools and ingredients required to make ground pork burgers.
- Dice onion.
Cooking Instructions
- Warm a heavy-bottomed skillet over high heat. Add in the bacon fat. When the fat shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, for six to eight minutes. I like the onions in this recipe to have a little char on them, so I cook them over high heat the whole time.
- When the caramelized onions are done, transfer them to a bowl. Add in the ground pork and all remaining ingredients. Mix well with your hands to incorporate all the spices and egg yolk.
- Break off tennis-ball-sized portions of the pork mixture. Form them into patties with your hands. Set aside until all the pork patties have been made.
- Reheat the skillet and add the duck fat, bacon fat or lard. Heat at medium-high heat. When the fat is hot, add in the pork burgers. Don’t crowd the pan, otherwise they will just steam rather than brown. I typically can only fit five of the six into my pan, so I just cook the extra one after the first batch is done.
- After 3 minutes, carefully flip the burgers in the pan. Cover the pan with a lid and reduce the heat to medium. Cook for 6-8 minutes more. Flip one more time, cover, and cook for another 5-6 minutes or until cooked through. If you’re adding on cheese, go ahead and do so about a minute before removing from the pan.
- Remove the burgers from the pan when they are cooked through, and serve hot. Happy eating!
Step 1: Go ahead and add all the spices for the pork patties into the bowl. We are going to mix well by hand to incorporate.
Step 2: You’ll have enough ground pork for about six pork burgers. You can make them smaller to get about eight.
Step 3: We are looking for some browning and caramelization on the pork patties. This develops great flavor.
💡 My Pro Tips
I have three tips for this pork patty recipe:
- Avoid adding acids directly to the meat when working with ground pork. Acids like balsamic vinegar, cider, red wine vinegar, or prepared mustard can make the meat granular and crumbly. If you want to incorporate acidity, use it in a sauce or as part of your favorite burger topping, such as balsamic glazed onions.
- If your burgers are not holding their shape, adding an additional egg yolk will help bind everything together nicely.
- When cooking pork burgers, ensure they reach an internal temperature of 160°F (71°C) to ensure they are fully cooked. Unlike pork chops, steaks, or roasts which can be cooked to 145°F ( 63°C), ground pork needs thorough cooking to eliminate any potentially harmful bacteria. A quick-read thermometer is essential for accuracy.
⏲️ Time-Saving Tips
- Let the pork come to room temperature before cooking to ensure even cooking without charring the outside.
- Prepare the pork mixture earlier in the day and refrigerate until needed. Bring it to room temperature before shaping it into ground pork patties for making a perfect burger.
- Prepare the pork burger patties ahead of time to save time when serving the flavorful burger with your favorite toppings or side dish!
What to Serve with Ground Pork Burgers?
Pork burgers are the perfect canvas for a delightful meal pairing. You can just stuff the patties into a hamburger bun and you're good to go! Besides that, you can also serve them with a variety of sides. Here are some creative suggestions:
- Tomato Feta Salad: Refreshing and tangy, the salad complements the richness of pork burgers with juicy tomatoes and creamy feta.
- Baked Zucchini Fries: A lighter alternative to traditional fries, crispy zucchini fries add texture and flavor contrast to these perfect pork burgers.
- Pickled Jalapeños: Adds a zesty kick that enhances the flavors of the simple pork burgers recipe without overpowering.
- Roasted Cauliflower: Roasting brings out its nutty flavor, making it a hearty and flavorful accompaniment for the ground pork hamburgers.
- Creamy Coleslaw: Provides a cool and creamy contrast to the savory pork burgers, balancing the meal perfectly.
Storage and Reheating Instructions
Storage
Stores well in the fridge for up to a week in an airtight container.
Freezing
Yes, these burgers freeze well. To maintain their texture, it's recommended to freeze the raw pork patties rather than cooked burgers. Store the raw patties in a freezer bag or container for up to 3 months. Defrost completely before cooking to ensure even cooking and optimal flavor.
Reheating
My preferred method for reheating these pork burgers is on the grill. Preheat to medium heat, place the burgers on the grill, and close the lid. Flip them after a few minutes and enjoy. Alternatively, you can use the oven at 350°F (180°C). Arrange the burgers on a rimmed baking sheet and heat for approximately 10 minutes, adjusting based on burger thickness. Avoid reheating on the stove, as the exterior may burn before the burger is fully heated. Microwave reheating can make the pork tough, so it's best to avoid it.
Recipe Conclusion
Do I think that Ground Pork Burgers are as good as a juicy, all-beef patty? Yes! My thoughts are that pork burgers have a place in the culinary arsenal along with the beef burger. I like that you can pair the pork burger with different, fun toppings like my Super Easy Sauerkraut Recipe. You can also treat the pork burger like a Reuben and add on coleslaw (or sauerkraut) with a slice of cheese and Thousand Island Dressing, which is really something special.
More Pork Recipes
Check out more delicious recipes that use pork:
FAQs
Use a meat thermometer; pork burgers should reach 160°F (71°C) internally.
Cook lean ground pork burgers until they reach 160°F (71°C) internal temperature, typically 6-8 minutes per side. An instant-read meat thermometer is a savior in this case.
Yes, ground pork mixture needs to be fully cooked to 160°F (71°C) to ensure it is safe to eat.
Yes, you can make ground pork recipes in an air fryer. Follow your air fryer's instructions for cooking burgers, typically around 370°F (190°C) for about 12-15 minutes, flipping halfway through cooking for even browning.
GROUND PORK BURGERS
Ingredients
- 6 slices Jarlsberg cheese optional
- 2 tablespoons duck fat bacon fat, or lard
- 1 ½ pounds ground pork
- 1 cup onion diced (if a Spanish onion, about ½ an onion)
- 1 tablespoon rendered bacon fat duck fat, or lard
- 1 pinch kosher salt
- 1 egg yolk
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion powder
- 1 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
Instructions
Preparation Steps
- Gather all the tools and ingredients required to make ground pork burgers.
- Dice onion.
Cooking Instructions
- Warm a heavy-bottomed skillet over high heat. Add in the bacon fat. When the fat shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, for six to eight minutes. I like the onions in this recipe to have a little char on them, so I cook them over high heat the whole time.
- When the caramelized onions are done, transfer them to a bowl. Add in the ground pork and all remaining ingredients. Mix well with your hands to incorporate all the spices and egg yolk.
- Break off tennis-ball-sized portions of the pork mixture. Form them into patties with your hands. Set aside until all the pork patties have been made.
- Reheat the skillet and add the duck fat, bacon fat or lard. Heat at medium-high heat. When the fat is hot, add in the pork burgers. Don’t crowd the pan, otherwise they will just steam rather than brown. I typically can only fit five of the six into my pan, so I just cook the extra one after the first batch is done.
- After 3 minutes, carefully flip the burgers in the pan. Cover the pan with a lid and reduce the heat to medium. Cook for 6-8 minutes more. Flip one more time, cover, and cook for another 5-6 minutes or until cooked through. If you’re adding on cheese, go ahead and do so about a minute before removing from the pan.
- Remove the burgers from the pan when they are cooked through, and serve hot. Happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Karly Campbell says
What an awesome twist on your typical burger! Those onions on their own have me drooling. Gotta try them soon!
Scott Groth says
Hi Karly-
Thanks for writing- they are really tasty! Sorry for the late response too- was having an issue with my site that has just been fixed!
Take care-
Scott
Allison Thompson says
This recipe certainly lives up to your aim of making people happy with good food, I've only tried pork burgers a few times and they were never as nice as good old fashioned Beef burgers , but I'll certainly be trying these ones.
Scott Groth says
Hi Allison-
Thanks so much- they are really yummy burgers. I love cooking Paleo and have been working hard to stick within the guidelines, but I tend to stray more toward Primal simply because of my addiction to dairy.
Hope you're having a great day-
Scott
David @ Cooking Chat says
sounds very tasty! I've only used ground pork for sauces, need to give these burgers a try.
Scott Groth says
Hi David:
They are really tasty. We eat a lot of burgers so I have to mix it up a little bit.
Let me know if there are any other kinds of recipes you would like to see too-
Thanks!
Scott
Suzie says
These are AMAZING! This is also the first comment I have ever written for a recipe I've tried, only because the recipes I've tried usually turn out okay for me, but not my very good for my 2 very picky boys...but everybody loved them!!! I did omit the red pepper flakes. The one complaint was that they were messy, but however way supper gets eaten, I'm singin'!
Thank you Scott, for such a good recipe. You've earned a hamburger badge :).
Scott Groth says
Hi Suzie:
I'm amazed that my burgers made you write your first comment and I hope there will be more to come. My kids adore these recipes, so there's a good chance that yours will love them too. Just give them a try. And let me know how it went, please.
Have a beautiful day!
Scott
plasterer bristol says
This tatsted outstanding. Thanks for sharing this recipe.
Simon
Scott Groth says
Hi,
Always a pleasure to share a good burger. Thank you!
Take care.
Scott
Jill Mace says
So juicy and flavorful. I've never made pork burgers before (always worried that they wouldn't cook all the way through) but these are fantastic. Nice work.
Scott Groth says
Hi Jill:
You never know until you try, right? I'm happy when my recipes make someone else happy. Wait 'til you see what's coming next.
Until then, have a marvelous day!
Scott
Wendy says
First time making them. Unfortunately I thought I had 2x the meat so I doubled the spices and they were too spicy. Very tasty but too spicy. I'll definitely try again!
Scott Groth says
Hi Wendy:
That's a bummer that they were too spicy. Did you get a chance to try them again?
Take care and have a great day in the kitchen-
Scott
Anonymous says
Mine were too spicy as well... Not sure what I. did wrong.
Donna says
Amazing! Fantastic!! Marvelous!! Thanks so much!! Wish I could give it 10 stars!!!
Scott Groth says
Hey Donna:
Wow, I truly appreciate you trying the burgers and offering such a nice feedback.
Hope you're having a marvelous day!
Scott
Liv says
These were sensational. I normally tweak recipes but didn’t need to with these. Super tasty. Everyone was pleased!
Liv says
Agh! I didn’t get to add my stars!
Scott Groth says
Hi Liv:
Thank you for your appreciation. Nice to hear that you and your family enjoyed these tasty burgers.
Have a great day!
Scott
Liv says
These are absolutely sensational! I usually tweek recipes and didnt with this one. It was bursting with flavour! Thanks for a great recipe.
Scott Groth says
Hi Liv:
So glad to hear you tried it. Thank you for the vote of confidence and for letting me know how it went.
Take care,
Scott
KAREN R says
These were terrible. Way too much garlic and onion powder, gave the whole burger an off-putting taste. Also, the cook time was way too long, really dried out the burgers.
Jacquie says
Scott G., These were by far the best pork burgers ever. Thanks, just what I was looking for.
😘