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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
35 mins
Classic cheeseburgers are hard to resist, but wait 'til you get a load of these incredibly juicy pork burgers. Ground pork forms the base while mix-ins like smokey bacon, sage, and onions bring big flavor. Fire up the grill and put these burgers on the menu for your next backyard bash! They also make a quick and satisfying weeknight meal since they cook up golden and tender in a cast-iron skillet or grill pan. Whip up a few classic summer side dishes or just pop open a bag of potato chips. This is one of the best burger recipes of the season!
Why do you add breadcrumbs to pork burgers?
Similar to meatball recipes and classic meatloaf, a pork burger gets tender with the help of some breadcrumbs. In this recipe, the breadcrumbs are combined with milk (plus grated onion, Worcestershire, and spices) to form what is called a panade. This nifty concoction stops the meat from shrinking and drying out. The result? A plump, juicy burger that fits perfectly in the bun.
How do you know when pork burgers are done?
According to the USDA, ground pork should be cooked to 165°F. A meat thermometer is a great tool to use to measure the burgers' doneness, especially if you don’t grill often. Insert the thermometer horizontally from the side into the thickest part of the burger for the most accurate read. When fully cooked, the burgers should be golden, crusty, and firm to the touch. And just a heads-up, the bacon in these burgers should go in raw; it will cook perfectly as the burger reaches the right temperature.
Can you make pork burgers ahead of time?
Yes, you can! The patties can be formed, covered or placed in an airtight container, and stored, uncooked, in the refrigerator for up to one day. Pre-making the patties is a great way to meal prep or get ahead if you're having guests over for a cookout.
How long do leftover pork burgers last in the fridge?
If you have any leftover burgers from a cookout, just place the cooked patties in an airtight container and refrigerate them for up to three days. Reheat the patties in a skillet over medium-low heat until warmed through.
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Ingredients
- 1/2 cup
grated onion (about 1 small onion grated on the large holes of a box grater)
- 1/4 cup
plain breadcrumbs
- 2 Tbsp.
milk
- 1 Tbsp.
Worcestershire sauce
- 1 Tbsp.
kosher salt
- 1 tsp.
black pepper
- 1/2 tsp.
ground sage
- 1 1/2 lb.
ground pork
- 8
slices bacon, finely chopped (about 6 oz.)
- 1 Tbsp.
vegetable oil, for the grill grates or pan
- 6
slices provolone or your favorite cheese (about 4 oz.; optional)
- 6
burger buns, split and toasted
Romaine lettuce leaves, sliced tomato, sliced red onion, dill pickles, ketchup, mustard, and mayonnaise, for topping
Directions
- Step 1In a large bowl, combine the onion, breadcrumbs, milk, Worcestershire sauce, salt, pepper, and sage. Let sit until the liquid is fully absorbed, about 5 minutes. Gently mix the pork and bacon into the breadcrumb mixture.
- Step 2Divide the mixture into 6 balls (about 6 ounces each), being careful not to overwork the meat. Press into 1-inch thick patties (about 4 ½-inch rounds).
- Step 3Preheat the grill to medium-high heat, 400°F to 425°F.
- Step 4Oil the grill grates with the vegetable oil. Grill the patties over direct heat, covered, until the internal temperature reads 165°F, 5 to 6 minutes per side. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt.
- Step 5Alternatively, cook on the stovetop: Heat the vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Working in batches as necessary, cook the patties until the bottoms are golden and crusty, 5 to 6 minutes. Flip, and cook until the internal temperature of the patties reads 165°F, about 3 minutes more. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt.
- Step 6Serve the burgers on the toasted buns with desired toppings.
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