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Why I Love These Pork Burgers
Growing up, summer suppers often meant something made on the grill. As soon as the weather warmed up, we worked outside on the farm until late in the evening, then would fire up the grill. And so many times, we’d make grilled pork burgers.
If you’re looking for a burger that’s just as juicy as beef but with a lighter flavor, these pork burgers are the perfect choice.
What makes these grilled pork burgers stand out is how simple they are. The ground pork stays tender, the miso adds savory flavor without becoming overpowering, and the patties cook quickly. That’s exactly what I’m looking for after a day in the garden or out in the yard, especially if the weather is hot and I don’t want to heat up the kitchen.
Here’s why you’ll love these, too:
- Ground pork makes these burgers juicy and flavorful.
- Miso is the secret ingredient that adds rich umami.
- The patties are easy to mix, shape, and then grill.
- They cook quickly, which makes them perfect for a weeknight or when hosting a cookout.
- They’re a nice change from a classic beef burger, but still approachable.
Pork Burgers Ingredients
These burgers have pretty standard ingredients with one specific addition that makes them super delicious:
- Ground pork – A great choice for burgers that are especially tender and juicy, with a mild flavor that pairs beautifully with the seasonings and gives them a lighter feel than beef. As always, make sure to start with good-quality pork.
- Kosher salt and black pepper – Season the patties, bringing out and adding additional flavor.
- Onion powder and garlic powder – Two great spices that amp up the flavor of the burgers.
- Yellow miso – A fermented soybean paste that has lots of deep, rich flavor. It’s the secret ingredient that adds even more meaty flavor to the burgers.
- Egg yolk – Helps bind the ground pork mixture.
- Neutral oil – Helps the patties brown and release cleanly once they’re done on the grill.
- Creamy Dijon herb sauce – An optional sauce I designed specifically to pair with these burgers.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pork Burgers
These pork burgers are easy to make in 3 simple steps:
Step 1: Mix the burger mixture – In a large bowl, combine the ground pork, kosher salt, onion powder, garlic powder, black pepper, miso, and egg yolk. Mix until everything is evenly combined.
Step 2: Shape the patties – Divide the mixture into 8 equal portions. Roll each portion into a ball, then press/flatten into a patty about 3 inches wide. A biscuit cutter can help keep the shape even. Drizzle the patties with the oil and sprinkle lightly with additional salt, if desired. Place the patties on a parchment-lined baking sheet.
Step 3: Grill the burgers – Heat the grill on high for 15 minutes, then turn down the heat to medium-high. Grill the patties until they’re browned and cooked through, about 4-5 minutes per side. The burgers should reach 160°F in the center. Remove from the grill and serve warm—I suggest my creamy Dijon herb sauce.
Recipe Tips
- Do not overmix – Mix just until the seasonings are evenly distributed and combined. Overworking the pork can make the burgers tougher in texture, which is not desirable.
- Keep the patties even – A kitchen/food scale helps portion the burgers evenly, which means they all cook at the same rate.
- Change up the number of patties – The recipe can easily be adapted to form 6 large patties or make them even smaller and prepare 10 patties.
- Use a cutter for cleaner shape – A biscuit cutter is an easy trick for uniform patties (also perfectly shaped) that look especially nice on buns.
- Preheat the grill well – A properly heated grill gives the burgers better color and helps prevent sticking.
- Check the final temperature – Ground pork burgers should be fully cooked, so use an instant-read thermometer and remove them from the heat when they reach an internal temperature of 160°F.
Follow These Tips
Serving & Storage
Serving – Once grilled, these burgers can be dressed just like your favorite hamburger. The creamy sauce with this recipe is a perfect accompaniment, but so are guacamole, tomato, pickles, hot pepper mustard, and lettuce!
During the summer months, these are so good when paired with potato salad, pasta salad, baked beans, or sweet corn.
Refrigerate – Store cooked burger patties in an airtight container in the fridge for 3-4 days.
Freeze – Freeze cooked or uncooked patties in a single layer until firm, then transfer to a freezer-safe container or bag. They keep well for up to 2 months. Let them thaw in the fridge before reheating (if already cooked) or grilling (if uncooked).
Reheat – Warm the burgers in a skillet over medium heat or in a 350°F oven until heated through. The microwave works too, but the texture will be softer.
More Summer Recipes
Have I Convinced You to Make This Recipe?
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Juicy Pork Burgers
Ingredients
- 2 lbs ground pork
- 1 ½ tsp kosher salt
- 1 tsp onion powder
- 1 ½ tsp garlic powder
- ½ tsp freshly ground black pepper
- 1 tbsp yellow miso (mild)
- 1 large egg yolk
- 1 tbsp neutral oil
- creamy Dijon herb sauce to serve
Instructions
- Make the mixture: In a large bowl, combine the ground pork, salt, onion powder, garlic powder, black pepper, miso, and egg yolk. Mix until the meat and seasonings are well combined.2 lbs ground pork, 1 ½ tsp kosher salt, 1 tsp onion powder, 1 ½ tsp garlic powder, ½ tsp freshly ground black pepper, 1 tbsp yellow miso (mild), 1 large egg yolk
- Form the patties: Use a scale or your eye to portion the meat mixture into 8 equal balls. Flatten each one into a patty approximately 3 inches wide. If needed, use a 3-inch biscuit cutter as a guide. Place the patties on a prepared baking sheet and drizzle with the oil and sprinkle with additional salt.1 tbsp neutral oil
- Grill: Heat the grill on high for 15 minutes, and reduce to medium-high. Grill the patties until they are browned and reach 160°F, 4-5 minutes per side. Once grilled, remove the patties from the heat and serve with the herb sauce.creamy Dijon herb sauce
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
These are delicious, it’s an easy recipe that is quick and flavorful. A summer staple for sure!
Is a pork tenderloin (ground) considered good quality pork or pork butt/loin?
Made this recipe several times. The whole family loves it. Pork seems to be more economical these days too!
I made these last night for supper. Boy, are they good!! I just fried them in a nonstick skillet for about 5min. per side. Worked great!
They are so flavorful & we loved the sauce. Added a slice of tomato because I had it. Will definitely be making these again.
Thanks, Kaleb, for another winner!
I love your awesome recipes I make some and they are delicious
My son always asks this is so yum where did you get this recipe, I say from my friend K
This was the first recipe I tried from your site after it came up on Facebook.
I actually ordered the ingredients and had them delivered that very day. These were so juicy and delicious and rich in umami flavour, thanks to the miso paste in the recipe. My husband loved them and looked forward to taking them to work for his lunch. Great recipe!
Theses turned out great! My 11 year old ate hers on a lettuce “bun” and loved it!
Sooo good! Who knew a pork burger could be so flavorful and satisfying!? I was expecting it to be on the drier side but it was surprisingly juicy! Definitely worth a try! It’s a nice change from your typical beef burger.
These were fantastic! Easy and so delicious!! Great recipe.
I halved the recipe and it turned out great. Also, they held their shape well. I was craving these after watching your video, and was definitely not disappointed. Very tasty!