Gather all the tools and ingredients required to make ground pork burgers.

Dice onion.

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!