Sometimes, the humble pork burger gets overlooked in the world of grilled favorites, but it’s time to change that! Whether you’re craving quick weeknight dinners, cozy comfort food, or something fresh for your next barbecue, these 21 delicious variations are sure to inspire. Get ready to fire up the grill and discover your new go-to burger—each recipe brings its own twist to make every bite unforgettable. Let’s dive in!
Classic Grilled Pork Burger
Venturing beyond the typical beef burger has become my summer mission, and this grilled pork version has quickly become our family’s favorite backyard feast. I discovered this recipe during a camping trip when we’d forgotten the ground beef but had some beautifully marbled pork shoulder ready for grinding. There’s something magical about how pork absorbs smoky flavors from the grill while staying incredibly juicy.
Ingredients
– 1 ½ pounds freshly ground pork shoulder
– 2 tablespoons rich Worcestershire sauce
– 1 tablespoon fragrant Dijon mustard
– 1 teaspoon smoked paprika with deep earthy notes
– ½ teaspoon freshly ground black pepper with bold aroma
– 1 teaspoon coarse kosher salt
– 4 soft brioche burger buns with golden tops
– 4 crisp butter lettuce leaves
– 1 ripe beefsteak tomato sliced ¼-inch thick
– 4 slices sharp cheddar cheese with creamy texture
– ¼ cup tangy burger sauce
Instructions
1. In a large mixing bowl, combine 1 ½ pounds freshly ground pork shoulder with 2 tablespoons rich Worcestershire sauce, 1 tablespoon fragrant Dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and 1 teaspoon coarse kosher salt.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to maintain tenderness.
3. Divide the pork mixture into 4 equal portions and shape them into ¾-inch thick patties, creating a slight indentation in the center of each to prevent doming during cooking.
4. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
5. Place the pork patties on the hot grill and cook for 5-6 minutes until the bottoms develop deep grill marks and release easily.
6. Flip the patties using a sturdy spatula and continue cooking for another 4-5 minutes.
7. During the last 2 minutes of cooking, place 1 slice of sharp cheddar cheese on each patty and close the grill lid to melt the cheese completely.
8. While the patties finish cooking, lightly toast the 4 soft brioche burger buns on the cooler part of the grill for 1-2 minutes until golden.
9. Remove the buns from the grill and spread 1 tablespoon of tangy burger sauce on the bottom half of each bun.
10. Layer 1 crisp butter lettuce leaf and 1 slice of ripe beefsteak tomato on each sauced bun bottom.
11. Place the cooked pork patties with melted cheese directly onto the tomato slices.
12. Cap each burger with the top bun and serve immediately.
Beyond the first bite, you’ll notice how the juicy pork patty contrasts beautifully with the crisp lettuce and creamy cheese. The smoky paprika really shines through the rich pork flavor, making this burger feel both familiar and excitingly different. Try serving these with sweet potato fries and a cold craft beer for the ultimate summer meal that’ll have everyone asking for seconds.
Spicy Sriracha Pork Burger
Diving into my recipe archives always brings back such delicious memories, especially when I rediscovered my spicy sriracha pork burger creation. I first whipped these up during a summer barbecue when I wanted something with more kick than traditional beef patties, and now they’re my go-to when I’m craving something boldly flavorful yet surprisingly simple to make.
Ingredients
– 1 pound freshly ground pork shoulder
– 3 tablespoons vibrant sriracha sauce
– 2 tablespoons rich soy sauce
– 1 tablespoon fragrant sesame oil
– 2 teaspoons freshly minced garlic
– 1 teaspoon finely grated ginger root
– 4 soft brioche burger buns
– 4 crisp butter lettuce leaves
– 4 thick slices ripe tomato
– 4 slices sharp cheddar cheese
– ¼ cup creamy mayonnaise
Instructions
1. Combine 1 pound freshly ground pork shoulder, 3 tablespoons vibrant sriracha sauce, 2 tablespoons rich soy sauce, 1 tablespoon fragrant sesame oil, 2 teaspoons freshly minced garlic, and 1 teaspoon finely grated ginger root in a large mixing bowl.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the pork mixture into 4 equal portions and shape each into ¾-inch thick patties.
4. Use your thumb to create a slight indentation in the center of each patty to prevent bulging during cooking.
5. Preheat a grill or skillet to medium-high heat (400°F if using a grill).
6. Cook the patties for 5-6 minutes on the first side until nicely browned and edges begin to caramelize.
7. Flip the patties and immediately place 1 slice sharp cheddar cheese on each patty.
8. Continue cooking for another 4-5 minutes until internal temperature reaches 160°F on an instant-read thermometer.
9. While patties cook, lightly toast 4 soft brioche burger buns until golden brown.
10. Spread 1 tablespoon creamy mayonnaise on the bottom half of each toasted bun.
11. Place 1 crisp butter lettuce leaf and 1 thick slice ripe tomato on top of the mayonnaise.
12. Transfer the cooked cheeseburgers directly onto the prepared buns.
Perfectly balancing heat and richness, these burgers deliver an incredible texture contrast between the juicy pork patty and crisp fresh vegetables. The sriracha marinade creates this beautiful caramelized crust that locks in all the pork’s natural juices, making every bite explosively flavorful. I love serving these with sweet potato fries to complement the spice, or stacking them extra high for the ultimate burger experience that never fails to impress my dinner guests.
Smoky BBQ Pulled Pork Burger
Last weekend, I found myself staring at a beautiful pork shoulder that was practically begging to be transformed into something spectacular. There’s something so satisfying about slow-cooking pork until it falls apart with just a fork—it’s become my Sunday ritual when I want the house to smell incredible all day. This smoky BBQ pulled pork burger has become my go-to for casual gatherings, and it never fails to disappear within minutes.
Ingredients
– 4 lb bone-in pork shoulder
– 2 tbsp rich smoked paprika
– 1 tbsp coarse kosher salt
– 2 tsp freshly cracked black pepper
– 1 tsp aromatic garlic powder
– 1 cup tangy apple cider vinegar
– ½ cup sweet brown sugar
– ¼ cup Worcestershire sauce
– 1 cup bold BBQ sauce
– 4 soft brioche burger buns
– 1 cup crisp coleslaw mix
– ½ cup creamy mayonnaise
– 2 tbsp fresh lemon juice
Instructions
1. Pat the 4 lb bone-in pork shoulder completely dry with paper towels.
2. Combine 2 tbsp rich smoked paprika, 1 tbsp coarse kosher salt, 2 tsp freshly cracked black pepper, and 1 tsp aromatic garlic powder in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder, pressing gently to adhere.
4. Place the seasoned pork shoulder in a large Dutch oven or slow cooker.
5. Whisk together 1 cup tangy apple cider vinegar, ½ cup sweet brown sugar, and ¼ cup Worcestershire sauce in a separate bowl.
6. Pour the liquid mixture around the pork shoulder, being careful not to wash off the spice rub.
7. Cover the Dutch oven and cook at 275°F for 6 hours until the pork shreds easily with two forks.
8. Transfer the cooked pork to a cutting board, reserving ½ cup of the cooking liquid.
9. Shred the pork using two forks, discarding any large fat pieces and the bone.
10. Mix the shredded pork with 1 cup bold BBQ sauce and the reserved cooking liquid in a large bowl.
11. Combine 1 cup crisp coleslaw mix, ½ cup creamy mayonnaise, and 2 tbsp fresh lemon juice in a separate bowl.
12. Toast 4 soft brioche burger buns in a dry skillet over medium heat for 2-3 minutes until golden brown.
13. Spoon the BBQ pulled pork mixture onto the bottom halves of the toasted brioche buns.
14. Top the pulled pork with the coleslaw mixture.
15. Place the top halves of the brioche buns over the coleslaw to complete the burgers.
Zesty and utterly satisfying, these burgers deliver that perfect contrast between the tender, smoky pork and the crisp, cool coleslaw. The way the sweet BBQ sauce mingles with the tangy slaw creates layers of flavor that keep you coming back for another bite. I love serving these with extra pickles on the side and cold beer for the ultimate backyard feast.
Asian-Inspired Ginger Pork Burger
Trying new flavor combinations is one of my favorite kitchen adventures, and this Asian-inspired ginger pork burger was born during a rainy Sunday when I wanted something comforting yet exciting. I’ve always loved how ginger adds that warm, zesty kick to dishes, and pairing it with juicy pork just made perfect sense. My family now requests these burgers whenever we have friends over for casual dinners.
Ingredients
– 1 lb freshly ground pork shoulder
– 2 tbsp freshly grated ginger root
– 3 cloves aromatic garlic, minced
– 2 tbsp rich soy sauce
– 1 tbsp toasted sesame oil
– 1/4 cup finely chopped fresh scallions
– 1 tsp cracked black pepper
– 4 soft brioche burger buns
– 2 tbsp vegetable oil for cooking
Instructions
1. In a large mixing bowl, combine 1 lb freshly ground pork shoulder, 2 tbsp freshly grated ginger root, 3 cloves minced aromatic garlic, 2 tbsp rich soy sauce, 1 tbsp toasted sesame oil, 1/4 cup finely chopped fresh scallions, and 1 tsp cracked black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat—this keeps the burgers tender and juicy.
3. Divide the mixture into 4 equal portions and shape them into 1-inch thick patties, making a slight indentation in the center of each with your thumb to prevent bulging during cooking.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place the patties in the hot skillet and cook for 5-6 minutes until the bottoms develop a deep golden-brown crust.
6. Flip the burgers using a spatula and cook for another 5-6 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
7. While the burgers cook, lightly toast 4 soft brioche burger buns in a toaster or on the stovetop until golden around the edges—this prevents them from getting soggy.
8. Remove the cooked burgers from the skillet and let them rest on a plate for 3 minutes to allow the juices to redistribute evenly. Here’s the final result! The texture is wonderfully juicy with a satisfying crisp exterior from the sear, while the ginger provides a bright, warming flavor that complements the savory pork beautifully. I love serving these open-faced with quick-pickled cucumbers or stacking them high with crisp lettuce for extra crunch.
Juicy Pineapple Teriyaki Pork Burger
Diving into my recipe archives always brings back the best memories, and this pineapple teriyaki creation came about during a summer barbecue when I wanted something beyond the usual burger. The sweet and savory combo turned out so incredible that it’s become my go-to for impressing guests. Honestly, the way the pineapple caramelizes against that teriyaki glaze still makes my mouth water just thinking about it!
Ingredients
– 1 pound ground pork (80/20 blend for optimal juiciness)
– 1/2 cup teriyaki sauce (thick, glossy premium quality)
– 4 pineapple rings (fresh, sweet golden rings)
– 4 brioche burger buns (soft, buttery and lightly toasted)
– 2 tablespoons vegetable oil (neutral high-heat oil)
– 1/4 cup mayonnaise (creamy, rich Japanese-style)
– 1 cup shredded green cabbage (crisp, fresh and finely sliced)
– 1/4 teaspoon black pepper (freshly cracked aromatic pepper)
Instructions
1. Divide 1 pound ground pork into 4 equal portions and gently form into 3/4-inch thick patties, being careful not to overwork the meat.
2. Season both sides of each pork patty with 1/4 teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering hot, about 2 minutes.
4. Place pork patties in the hot skillet and cook for 4-5 minutes until a deep golden-brown crust forms on the bottom.
5. Flip the patties and immediately pour 1/2 cup teriyaki sauce over them, swirling the pan to distribute evenly.
6. Add 4 fresh pineapple rings to the skillet around the patties, arranging them in a single layer.
7. Continue cooking for another 4-5 minutes, basting the patties frequently with the teriyaki sauce from the pan.
8. While the patties cook, toast 4 brioche burger buns in a toaster or under the broiler until golden-brown, about 2 minutes.
9. Spread 1/4 cup creamy Japanese mayonnaise evenly on the bottom halves of all toasted brioche buns.
10. Top the mayonnaise with 1 cup crisp shredded green cabbage, dividing equally among the 4 buns.
11. Place one teriyaki-glazed pork patty on each prepared bun bottom.
12. Top each patty with one caramelized pineapple ring from the skillet.
13. Drizzle any remaining teriyaki glaze from the skillet over the pineapple rings.
14. Cover with the top halves of the brioche buns and serve immediately.
My favorite thing about these burgers is how the juicy pork patty soaks up that sticky teriyaki glaze while the caramelized pineapple adds bursts of tropical sweetness. That crisp cabbage provides the perfect textural contrast against the soft brioche bun, making every bite an absolute flavor explosion. Sometimes I’ll serve them with sweet potato fries for the ultimate sweet-and-savory meal that always disappears within minutes!
Savory Herb and Garlic Pork Burger
Every time I fire up the grill on a crisp autumn afternoon, my mind immediately goes to this incredible pork burger that has become my go-to comfort food. I first discovered this recipe during a weekend trip to a farmer’s market where I picked up some incredible ground pork from a local farm—the flavor was so remarkable that I spent the entire drive home brainstorming ways to highlight its natural richness. There’s something magical about how the savory herbs and roasted garlic meld together in this burger that makes it feel both sophisticated and completely approachable.
Ingredients
– 1 pound high-quality ground pork
– 3 cloves fresh garlic, minced
– 2 tablespoons finely chopped fresh rosemary
– 1 tablespoon freshly chopped thyme leaves
– 1/4 cup finely grated Parmesan cheese
– 1 large farm-fresh egg
– 1/2 cup panko breadcrumbs
– 2 tablespoons rich extra virgin olive oil
– 4 soft brioche burger buns
– 4 slices sharp provolone cheese
– 1 cup fresh arugula leaves
– 1 large heirloom tomato, sliced
Instructions
1. In a large mixing bowl, combine 1 pound high-quality ground pork, 3 cloves minced fresh garlic, 2 tablespoons finely chopped fresh rosemary, 1 tablespoon freshly chopped thyme leaves, 1/4 cup finely grated Parmesan cheese, 1 large farm-fresh egg, and 1/2 cup panko breadcrumbs.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to maintain tender texture.
3. Divide the mixture into 4 equal portions and shape each into 1-inch thick patties, pressing your thumb gently into the center of each patty to prevent doming during cooking.
4. Preheat your grill or cast-iron skillet to medium-high heat (400°F) and brush with 2 tablespoons rich extra virgin olive oil.
5. Place the patties on the hot surface and cook for 6 minutes without moving them to develop a golden-brown crust.
6. Flip the burgers carefully using a spatula and cook for another 5 minutes.
7. Place 1 slice sharp provolone cheese on each burger during the final 2 minutes of cooking to allow it to melt evenly.
8. While burgers cook, lightly toast 4 soft brioche burger buns on the grill for 1-2 minutes until golden.
9. Check internal temperature with a meat thermometer—remove burgers from heat when they reach 160°F for food safety.
10. Let burgers rest for 3 minutes on a clean plate to allow juices to redistribute throughout the meat.
11. Assemble burgers by placing each patty on the bottom half of toasted brioche buns, then topping with 1 cup fresh arugula leaves and slices from 1 large heirloom tomato.
Crispy on the outside yet incredibly juicy inside, these burgers offer a wonderful textural contrast that makes every bite exciting. The aromatic herbs and roasted garlic create a symphony of flavors that pairs beautifully with the peppery arugula and sweet heirloom tomato. For an extra special presentation, I love serving these alongside crispy sweet potato fries and a homemade garlic aioli for dipping.
Cheesy Bacon and Pork Burger
Tuesdays are my burger-testing days, and after months of experimenting, I’ve finally perfected what my family calls “the ultimate comfort burger”—a creation born from my husband’s love for bacon and my obsession with melty cheese. This cheesy bacon and pork burger has become our go-to weekend indulgence, the kind of meal that makes everyone gather around the kitchen island hoping for a sneak taste before dinner.
Ingredients
– 1 pound freshly ground pork shoulder
– 4 thick-cut applewood smoked bacon slices
– 4 slices sharp cheddar cheese
– 4 soft brioche burger buns
– 2 tablespoons rich mayonnaise
– 1 tablespoon Dijon mustard with whole grains
– 4 crisp butter lettuce leaves
– 1 juicy beefsteak tomato, sliced
– 1/2 sweet yellow onion, thinly sliced
– 2 tablespoons unsalted butter, softened
Instructions
1. Place the thick-cut applewood smoked bacon in a cold cast iron skillet and cook over medium heat for 8-10 minutes until crispy and browned, flipping every 2 minutes. Tip: Starting with a cold pan helps render the fat evenly for perfectly crisp bacon.
2. Transfer the cooked bacon to a paper towel-lined plate, reserving 1 tablespoon of the rendered bacon fat in the skillet.
3. Gently form the freshly ground pork shoulder into 4 equal patties, about 1/2-inch thick, being careful not to overwork the meat.
4. Season both sides of each pork patty generously with kosher salt and freshly ground black pepper.
5. Heat the reserved bacon fat in the skillet over medium-high heat until shimmering, about 1 minute.
6. Cook the pork patties for 4-5 minutes per side until a digital thermometer reads 160°F and the edges are caramelized.
7. Place one slice of sharp cheddar cheese on each patty during the last minute of cooking and cover the skillet to melt the cheese completely.
8. While the patties cook, spread the softened unsalted butter on the cut sides of the soft brioche burger buns.
9. Toast the buttered buns in a separate skillet over medium heat for 2-3 minutes until golden brown and crisp.
10. Spread the rich mayonnaise and Dijon mustard with whole grains on the bottom toasted bun halves.
11. Layer one crisp butter lettuce leaf, one slice of juicy beefsteak tomato, and several thin slices of sweet yellow onion on each bottom bun.
12. Place the cheesy pork patty on top of the vegetable layers.
13. Crumble one slice of the cooked applewood smoked bacon over each patty.
14. Cap with the top toasted bun halves and serve immediately. Tip: Letting the patties rest for 2 minutes after cooking helps the juices redistribute throughout the meat.
Really, the magic happens when you bite into that crisp brioche bun and hit the smoky bacon crunch against the juicy pork patty—the way the sharp cheddar melts into every nook makes this burger feel like a warm hug. I love serving these with extra pickles on the side and cold beer for that perfect salty-tangy contrast that cuts through the richness.
Mediterranean Stuffed Pork Burger
Bursting with sunshine flavors, this Mediterranean Stuffed Pork Burger has become my go-to summer grilling masterpiece. I first created these during a backyard barbecue when I wanted something more exciting than plain burgers, and now my friends request them every time we fire up the grill. There’s something magical about cutting into that juicy pork patty to reveal the warm, melted filling that makes ordinary burgers seem, well, ordinary.
Ingredients
– 1 pound freshly ground pork shoulder
– 1/2 cup crumbled creamy feta cheese
– 1/4 cup sun-dried tomatoes packed in rich olive oil, finely chopped
– 2 tablespoons freshly chopped fragrant basil leaves
– 1 teaspoon aromatic dried oregano
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 4 soft brioche burger buns
– 2 tablespoons extra virgin olive oil
– 4 large butter lettuce leaves
– 1/2 cup tangy tzatziki sauce
Instructions
1. In a medium mixing bowl, combine 1 pound freshly ground pork shoulder with 1 teaspoon aromatic dried oregano, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon freshly cracked black pepper.
2. Divide the seasoned pork mixture into 8 equal portions and shape each into thin, 4-inch diameter patties.
3. On 4 of the pork patties, evenly distribute 1/2 cup crumbled creamy feta cheese, 1/4 cup finely chopped sun-dried tomatoes, and 2 tablespoons freshly chopped fragrant basil leaves, leaving a 1/2-inch border around the edges.
4. Place the remaining 4 pork patties on top of the filled patties and firmly press the edges together to seal completely, ensuring no filling escapes during cooking.
5. Brush both sides of each stuffed burger with 2 tablespoons extra virgin olive oil.
6. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
7. Grill the stuffed burgers for 6 minutes on the first side until you see grill marks and the edges begin to turn opaque.
8. Carefully flip each burger using a spatula and grill for another 5-6 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
9. During the last minute of grilling, lightly toast the 4 soft brioche burger buns on the cooler part of the grill until golden.
10. Remove the burgers from the grill and let them rest for 3 minutes to allow the juices to redistribute.
11. Place 1 large butter lettuce leaf on the bottom half of each toasted bun.
12. Set one rested stuffed burger on each lettuce-lined bun bottom.
13. Top each burger with 2 tablespoons of tangy tzatziki sauce.
14. Cover with the top half of each bun and serve immediately.
Creating that perfect cross-section where the warm feta and sun-dried tomatoes spill out is what makes these burgers so special. The creamy tzatziki provides a cool contrast to the savory pork, while the buttery brioche bun soaks up all the delicious juices. Consider serving these with a simple Greek salad or roasted lemon potatoes for a complete Mediterranean feast that will transport your taste buds straight to the Aegean coast.
Maple Glazed Pork Burger
Sometimes the best recipes come from happy accidents in the kitchen, like the time I ran out of regular barbecue sauce and reached for maple syrup instead. This maple glazed pork burger has become my go-to for summer grilling ever since that delicious discovery.
Ingredients
– 1 lb ground pork
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 4 burger buns
– 4 slices sharp cheddar cheese
– 2 tbsp olive oil
– Salt and black pepper
Instructions
1. In a medium bowl, combine 1 lb ground pork, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the pork mixture into 4 equal portions and shape them into 3/4-inch thick patties.
4. Use your thumb to make a shallow indentation in the center of each patty to prevent doming during cooking.
5. In a small bowl, whisk together 1/4 cup pure maple syrup and 2 tbsp Dijon mustard to create the glaze.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Place the pork patties in the hot skillet and cook for 4 minutes without moving them.
8. Flip the patties and cook for another 3 minutes.
9. Brush the tops of the patties generously with the maple-mustard glaze.
10. Place 1 slice sharp cheddar cheese on each patty.
11. Cover the skillet and cook for 2 minutes until the cheese is melted and the internal temperature reaches 160°F.
12. While the patties finish cooking, lightly toast the 4 burger buns in a toaster or on a dry skillet.
13. Remove the patties from the skillet and let them rest for 3 minutes before assembling.
14. Place each cooked patty on the bottom half of a toasted bun.
15. Brush the patties with any remaining maple glaze before adding the top bun.
Velvety sweet maple glaze caramelizes into a sticky crust that contrasts beautifully with the savory pork and sharp cheddar. The slightly charred edges from the skillet give way to a juicy interior that pairs perfectly with the soft toasted bun. For an extra flavor boost, I love serving these with crispy onion strings and a dollop of garlic aioli on the side.
Taco-Style Pork Burger
Every time I’m torn between taco night and burger cravings, this brilliant fusion comes to the rescue. I first stumbled upon this concept during a summer cookout when my brother-in-law accidentally seasoned the ground pork with taco mix instead of burger spices, and the resulting flavor explosion had everyone begging for the recipe. Now it’s my go-to when I want something familiar yet exciting enough to impress dinner guests.
Ingredients
- 1 pound fresh ground pork
- 1 packet zesty taco seasoning mix
- 1 large farm-fresh egg
- 1/2 cup panko breadcrumbs
- 4 soft brioche burger buns
- 1 cup crisp shredded iceberg lettuce
- 1 ripe Roma tomato, sliced into thin rounds
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup creamy mayonnaise
- 2 tablespoons tangy sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon smoky chipotle powder
Instructions
- In a large mixing bowl, combine 1 pound fresh ground pork, 1 packet zesty taco seasoning mix, 1 large farm-fresh egg, and 1/2 cup panko breadcrumbs.
- Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
- Divide the mixture into 4 equal portions and shape them into 3/4-inch thick patties.
- Preheat your grill or skillet to medium-high heat (375°F) and lightly oil the cooking surface.
- Place the patties on the hot surface and cook for 5-6 minutes until the bottoms develop a golden-brown crust.
- Flip the patties using a spatula and cook for another 5-6 minutes until the internal temperature reaches 160°F.
- During the last minute of cooking, top each patty with 2 tablespoons of shredded sharp cheddar cheese and cover to melt.
- While the patties cook, lightly toast 4 soft brioche burger buns on the grill or in a toaster until golden.
- In a small bowl, whisk together 1/4 cup creamy mayonnaise, 2 tablespoons tangy sour cream, 1 tablespoon fresh lime juice, and 1 teaspoon smoky chipotle powder to create the sauce.
- Spread the chipotle sauce generously on both sides of the toasted buns.
- Layer the bottom buns with 1/4 cup crisp shredded iceberg lettuce and 2-3 slices of ripe Roma tomato.
- Place the cooked pork patties with melted cheese on top of the tomato layer.
- Complete the assembly by placing the top buns over the patties.
Kind of magical how the juicy pork patty with its taco-spiced crust gives way to that cool, crisp lettuce and the creamy chipotle sauce tying everything together. The brioche bun soaks up just enough of the flavorful juices without getting soggy, creating this perfect textural symphony in every bite. For an extra fun twist, I sometimes serve these burger-style tacos by placing the patties in warm tortillas with all the traditional taco toppings—it’s like having the best of both worlds in one hand-held package.
Zesty Lime and Avocado Pork Burger
Vivid memories of summer barbecues always flood back whenever I fire up the grill, but this zesty creation came from that one time I had a surplus of limes and avocados threatening to go bad in my kitchen—talk about delicious desperation! The result was so unexpectedly amazing that it’s now my go-to burger for impressing friends at casual gatherings.
Ingredients
– 1 lb freshly ground pork shoulder
– 2 perfectly ripe Hass avocados
– 3 juicy limes
– ¼ cup finely chopped fresh cilantro
– 2 minced garlic cloves
– 1 tsp coarse kosher salt
– ½ tsp cracked black pepper
– 2 tbsp rich extra virgin olive oil
– 4 soft brioche burger buns
– 4 crisp butter lettuce leaves
– 1 thinly sliced red onion
Instructions
1. Combine 1 lb freshly ground pork shoulder, zest from 2 juicy limes, ¼ cup finely chopped fresh cilantro, 2 minced garlic cloves, 1 tsp coarse kosher salt, and ½ tsp cracked black pepper in a large mixing bowl.
2. Gently mix the ingredients with your hands until just combined—overmixing makes tough burgers, a lesson I learned the hard way during my first burger attempt!
3. Divide the mixture into 4 equal portions and shape into ¾-inch thick patties, pressing a slight dimple in the center of each to prevent bulging during cooking.
4. Heat 2 tbsp rich extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place the patties in the hot skillet and cook for 5-6 minutes until a golden-brown crust forms on the bottom.
6. Flip the patties using a spatula and cook for another 5-6 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
7. While the patties cook, halve and pit 2 perfectly ripe Hass avocados, then scoop the flesh into a small bowl.
8. Juice the remaining lime over the avocados and mash with a fork until creamy but slightly chunky—I like leaving some texture for visual appeal.
9. Lightly toast 4 soft brioche burger buns in a dry skillet for 1-2 minutes until golden around the edges.
10. Assemble the burgers by spreading the avocado mixture on the bottom buns, then topping with cooked patties, 4 crisp butter lettuce leaves, and 1 thinly sliced red onion.
Zesty lime cuts through the rich pork beautifully while the creamy avocado adds cool contrast, making each bite a perfect balance. I love serving these with sweet potato fries and an extra lime wedge for squeezing over the top—the bright citrus really makes the flavors pop!
Creamy Mushroom Swiss Pork Burger
Cooking has always been my comfort zone, especially when I can transform simple ingredients into something extraordinary. Just last week, I was craving a burger but wanted something more elegant than my usual backyard barbecue fare—that’s when I created this decadent Creamy Mushroom Swiss Pork Burger that’s become an instant family favorite.
Ingredients
– 1 lb fresh ground pork
– 4 soft brioche burger buns
– 8 oz sliced cremini mushrooms
– 4 slices creamy Swiss cheese
– 1/2 cup heavy cream
– 1 medium yellow onion, thinly sliced
– 2 tbsp rich unsalted butter
– 1 tbsp extra virgin olive oil
– 2 cloves fresh garlic, minced
– 1 tsp Worcestershire sauce
– 1/2 tsp smoked paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add thinly sliced yellow onion and cook for 8-10 minutes, stirring occasionally, until softened and golden brown.
3. Add 2 tablespoons of rich unsalted butter to the skillet and let it melt completely.
4. Stir in 8 ounces of sliced cremini mushrooms and cook for 6-8 minutes until they release their liquid and become tender.
5. Add 2 cloves of minced fresh garlic and cook for 1 minute until fragrant.
6. Pour in 1/2 cup of heavy cream and 1 teaspoon of Worcestershire sauce, then simmer for 3-4 minutes until the sauce thickens slightly.
7. Season the mushroom mixture with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper, then remove from heat.
8. In a medium bowl, combine 1 pound of fresh ground pork with 1/2 teaspoon of smoked paprika, mixing gently until just combined.
9. Divide the pork mixture into 4 equal portions and shape into 3/4-inch thick patties.
10. Heat a separate skillet or grill pan over medium-high heat until droplets of water sizzle immediately.
11. Cook the pork patties for 5-6 minutes per side until the internal temperature reaches 160°F on an instant-read thermometer.
12. Place 1 slice of creamy Swiss cheese on each patty during the last minute of cooking to melt.
13. Lightly toast 4 soft brioche burger buns in the same skillet for 1-2 minutes until golden.
14. Assemble burgers by placing cheese-topped pork patties on bottom buns, then topping generously with the creamy mushroom mixture.
The creamy mushroom sauce creates this luxurious texture that melds perfectly with the juicy pork patty, while the melted Swiss cheese adds that classic comfort food element. I love serving these with crispy sweet potato fries and a simple arugula salad—the peppery greens cut through the richness beautifully.
Southern-Style Slaw Pork Burger
You know those recipes that just transport you straight to a Southern porch on a warm afternoon? This Southern-Style Slaw Pork Burger is exactly that kind of magic—it’s become my go-to for summer gatherings after I first tasted a version at a tiny roadside stand in Tennessee.
Ingredients
– 1 pound freshly ground pork shoulder
– 4 soft brioche burger buns
– 2 cups finely shredded green cabbage
– 1 cup shredded vibrant purple cabbage
– 1/2 cup creamy mayonnaise
– 2 tablespoons tangy apple cider vinegar
– 1 tablespoon sweet honey
– 1 teaspoon smoky paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 2 tablespoons rich vegetable oil
– 4 slices sharp cheddar cheese
Instructions
1. Combine 2 cups finely shredded green cabbage and 1 cup shredded vibrant purple cabbage in a large mixing bowl.
2. Whisk together 1/2 cup creamy mayonnaise, 2 tablespoons tangy apple cider vinegar, 1 tablespoon sweet honey, 1 teaspoon smoky paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper in a separate bowl until fully incorporated.
3. Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated.
4. Refrigerate the slaw for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften.
5. Divide 1 pound freshly ground pork shoulder into 4 equal portions and gently form into 3/4-inch thick patties.
6. Heat 2 tablespoons rich vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Place the pork patties in the hot skillet and cook for 5 minutes without moving them to develop a golden-brown crust.
8. Flip the patties and cook for another 4 minutes.
9. Top each patty with 1 slice sharp cheddar cheese during the last minute of cooking to melt perfectly.
10. Lightly toast 4 soft brioche burger buns in the same skillet for 1 minute until golden around the edges.
11. Assemble burgers by placing a cheese-topped pork patty on each bottom bun and topping generously with the chilled slaw.
Really, the magic happens when that cool, crunchy slaw meets the juicy, savory pork patty—the contrast in temperatures and textures is absolutely irresistible. I love serving these with extra slaw on the side and an ice-cold sweet tea for that authentic Southern experience.
Sweet and Spicy Jalapeño Pork Burger
Tuesdays are my burger testing days, and this Sweet and Spicy Jalapeño Pork Burger was an instant favorite that had my family begging for seconds. I love how the sweet glaze balances the spicy kick from fresh jalapeños—it’s become our go-to weekend grill recipe when we want something beyond the ordinary beef burger.
Ingredients
– 1 pound fresh ground pork
– 2 finely minced fresh jalapeño peppers
– 1/4 cup sweet maple syrup
– 2 tablespoons rich soy sauce
– 1 tablespoon smooth Dijon mustard
– 1 teaspoon aromatic garlic powder
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 4 soft brioche burger buns
– 4 crisp lettuce leaves
– 4 thick slices ripe tomato
Instructions
1. Preheat your grill or skillet to medium-high heat (400°F).
2. In a large mixing bowl, combine 1 pound fresh ground pork, 2 finely minced fresh jalapeño peppers, 1 teaspoon aromatic garlic powder, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon freshly cracked black pepper.
3. Gently mix the ingredients with your hands until just combined—overmixing can make the burgers tough.
4. Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties, pressing a slight dimple in the center of each to prevent bulging during cooking.
5. In a small bowl, whisk together 1/4 cup sweet maple syrup, 2 tablespoons rich soy sauce, and 1 tablespoon smooth Dijon mustard to create the glaze.
6. Place the pork patties on the preheated grill and cook for 5-6 minutes until the bottoms develop deep grill marks.
7. Flip the burgers and brush the cooked tops generously with the maple glaze.
8. Continue cooking for another 5-6 minutes, brushing with more glaze every 2 minutes, until the internal temperature reaches 160°F on an instant-read thermometer.
9. During the last minute of cooking, lightly toast 4 soft brioche burger buns on the grill until golden.
10. Remove the burgers from heat and let rest for 3 minutes—this allows the juices to redistribute throughout the meat.
11. Assemble each burger by placing a patty on the bottom bun, then topping with 1 crisp lettuce leaf and 1 thick slice of ripe tomato.
12. Serve immediately while the burgers are still warm and the glaze is slightly sticky. What makes this burger truly special is the way the sticky sweet glaze caramelizes against the spicy jalapeño flecks in the juicy pork. The crisp lettuce and ripe tomato add refreshing contrast to each rich, flavorful bite—try serving them with sweet potato fries for the perfect sweet-and-spy meal combination.
Italian Caprese Pork Burger
Just when I thought burgers couldn’t get any better, I discovered this Italian-inspired twist that’s become my new summer obsession. My family actually created this recipe during our last backyard barbecue when we ran out of traditional burger toppings but had plenty of caprese salad ingredients on hand—sometimes the best recipes come from happy accidents!
Ingredients
– 1 pound freshly ground pork
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons rich extra virgin olive oil
– 4 soft brioche burger buns
– 8 ounces fresh mozzarella cheese, sliced into ¼-inch thick rounds
– 2 ripe heirloom tomatoes, sliced into ½-inch thick rounds
– ½ cup fresh basil leaves
– 2 tablespoons aged balsamic glaze
Instructions
1. Place 1 pound of freshly ground pork in a medium mixing bowl.
2. Sprinkle 1 teaspoon of coarse sea salt and ½ teaspoon of freshly cracked black pepper over the pork.
3. Gently mix the seasonings into the pork using your hands until just combined, being careful not to overwork the meat.
4. Divide the seasoned pork mixture into 4 equal portions and shape each into ¾-inch thick patties.
5. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
6. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Carefully place the pork patties in the hot skillet, leaving space between them.
8. Cook the patties for 5 minutes without moving them to develop a golden-brown crust.
9. Flip the patties using a spatula and cook for another 4 minutes.
10. Place one slice of fresh mozzarella cheese on top of each patty during the last minute of cooking.
11. Cover the skillet briefly to help the cheese melt evenly.
12. While the patties cook, lightly toast 4 soft brioche burger buns in a toaster or on the skillet until golden, about 1-2 minutes.
13. Place the bottom halves of the toasted brioche buns on serving plates.
14. Transfer the cooked pork patties with melted mozzarella onto the bottom buns.
15. Layer 2-3 slices of ripe heirloom tomatoes over each patty.
16. Arrange several fresh basil leaves over the tomatoes.
17. Drizzle ½ tablespoon of aged balsamic glaze over each burger assembly.
18. Complete each burger by placing the top buns over the ingredients.
But what really makes this burger special is the incredible texture combination—the juicy pork patty against the creamy melted mozzarella, crisp tomatoes, and fragrant basil creates a symphony in every bite. I love serving these with sweet potato fries and an extra drizzle of balsamic glaze for dipping, and they’re always the first to disappear at any gathering!
Cajun-Spiced Pork Burger
Growing up in Louisiana, I learned that the secret to great Cajun cooking isn’t just in the spices—it’s in the stories shared around the kitchen. This pork burger recipe brings back memories of summer cookouts where the air smelled like sizzling meat and blooming magnolias, and today I’m excited to share my perfected version with you.
Ingredients
– 1 pound freshly ground pork shoulder
– 2 tablespoons vibrant Cajun seasoning blend
– 1 tablespoon rich Worcestershire sauce
– 1 large farm-fresh egg, lightly beaten
– ½ cup crisp panko breadcrumbs
– 4 soft brioche burger buns
– 4 slices sharp cheddar cheese
– 2 tablespoons golden mayonnaise
– 1 cup crisp shredded iceberg lettuce
– 1 ripe beefsteak tomato, sliced
– ½ red onion, thinly sliced
Instructions
1. In a large mixing bowl, combine the freshly ground pork shoulder, vibrant Cajun seasoning blend, rich Worcestershire sauce, lightly beaten farm-fresh egg, and crisp panko breadcrumbs.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the burgers tender.
3. Divide the mixture into 4 equal portions and shape them into ¾-inch thick patties, pressing a slight dimple in the center of each to prevent bulging during cooking.
4. Preheat your grill or skillet to medium-high heat (375°F) and lightly oil the cooking surface.
5. Place the pork patties on the hot surface and cook for 5-6 minutes until the bottoms develop a deep golden-brown crust.
6. Flip the burgers carefully using a spatula and cook for another 5-6 minutes on the second side.
7. Check for doneness by inserting an instant-read thermometer into the thickest part of the patty—it should read 160°F for perfectly cooked pork.
8. During the last minute of cooking, place one slice of sharp cheddar cheese on each burger and cover briefly to melt.
9. While the burgers rest, lightly toast the soft brioche buns on the grill for 30-45 seconds until golden.
10. Spread golden mayonnaise on both halves of each toasted bun.
11. Build your burgers by placing the cheesy pork patty on the bottom bun, then topping with crisp shredded iceberg lettuce, sliced ripe beefsteak tomato, and thinly sliced red onion.
Creating that perfect crust makes all the difference in these burgers—the crispy exterior gives way to juicy, flavorful pork that’s beautifully balanced by the cool, crisp vegetables. Consider serving them with sweet potato fries dusted with the same Cajun seasoning for a complete meal that brings the spirit of Louisiana right to your backyard.
Hawaiian Poke Pork Burger
Diving into my recipe testing notebook always brings back memories of that unforgettable food truck in Honolulu, where I first discovered the magic of combining Hawaiian flavors with classic American comfort food. Today’s creation perfectly captures that island-meets-backyard vibe that had me dreaming of palm trees for weeks after returning home. I’ve been tweaking this recipe for months, and I think I’ve finally nailed that perfect balance of sweet, savory, and umami that makes this burger so special.
Ingredients
– 1 lb freshly ground pork shoulder
– 1/4 cup rich soy sauce
– 2 tbsp fragrant toasted sesame oil
– 1 tbsp sweet honey
– 2 cloves aromatic fresh garlic, minced
– 1 tsp freshly grated ginger root
– 1/2 cup crisp shredded green cabbage
– 2 tbsp vibrant green onions, thinly sliced
– 1 tbsp nutty sesame seeds
– 4 soft brioche burger buns
– 1 ripe avocado, sliced
– 4 crisp butter lettuce leaves
Instructions
1. In a large mixing bowl, combine 1 lb freshly ground pork shoulder with 1/4 cup rich soy sauce, 2 tbsp fragrant toasted sesame oil, 1 tbsp sweet honey, 2 cloves minced aromatic fresh garlic, and 1 tsp freshly grated ginger root.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the burgers tender.
3. Divide the pork mixture into 4 equal portions and shape them into 3/4-inch thick patties, making a slight indentation in the center of each patty to prevent bulging during cooking.
4. Preheat your grill or skillet to medium-high heat (approximately 375°F) and lightly oil the cooking surface.
5. Place the pork patties on the hot surface and cook for 4-5 minutes until the bottoms develop a deep golden-brown crust.
6. Flip the patties carefully using a spatula and cook for another 4-5 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
7. While the burgers cook, toast 4 soft brioche burger buns on the cooler part of the grill for 1-2 minutes until lightly golden.
8. In a small bowl, toss 1/2 cup crisp shredded green cabbage with 2 tbsp vibrant green onions and 1 tbsp nutty sesame seeds.
9. Remove the cooked burgers from the heat and let them rest for 3 minutes to allow the juices to redistribute evenly.
10. Assemble the burgers by placing a crisp butter lettuce leaf on the bottom bun, followed by the rested pork patty, sliced ripe avocado, and the cabbage mixture.
Here’s what makes this burger truly special: the tender, juicy pork patty soaked in that sweet-savory marinade creates an incredible texture contrast with the crisp cabbage slaw and creamy avocado. I love serving these with sweet potato fries dusted with sea salt, and the way the sesame seeds add that satisfying crunch with every bite always reminds me why fusion food can be so magical.
Conclusion
Ready to transform your burger game? These 21 pork burger recipes offer endless inspiration for your next backyard barbecue or weeknight dinner. From classic flavors to creative twists, there’s something for every taste. Pick your favorite to try this week, share which one you loved in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference!
