Porky Burger

Juicy Porky Burger, with a maple syrup glazed brat, smokey bacon, melty gouda, and pickled white onions, on grilled buns. No condiments needed!

Pork Burger Recipe

The biggest burger fan in the house declared the Porky Burger the first burger he's ever eaten that was so good he didn't even bother with condiments.

Now that's sayin' something!

It's rich, juicy, and filling. I love that everything--from toasting the buns to cooking all 3 meats, it can all be made on one griddle!

"This is the first burger I've ever eaten that I didn't put condiments on because it was so good"!

Trenton

Pro Tips

I feel like I say this in every post about cooking meat, but once you put the pork burger on the hot griddle, leave it alone. Don't smash it. Don't flip it.

I find using the electric griddle allows the burgers more room to cook without steaming. This gives them a great crisp on the outside but keeps them juicy on the inside.

If you have a Blackstone, I imagine it would be perfect for this recipe.

The griddle also gives you an easy way to toast those buns, cook the brats and even cook the bacon, if you want.

Use 80/20 beef for the juiciest burgers.

Ingredients

Just a few meat products to create the pork burger dreams are made of.

• Ground Pork--is lean and tender, a bit milder than the traditional beef burger
• Smoked Gouda Cheese--melts so nicely and brings a little smokiness
• Bacon--brings an important smokiness and chew
• Brats--the juiciness of a good brat elevates the pork burger to new heights. Plus, you can choose a flavor variety that you love.
• Salt, Black Pepper & Cayenne Pepper
• Maple Syrup--pairs so nicely with all this pork! Think how delish the waffle syrup leaking onto your breakfast sausage is.
• Buns--grilled so they hold up to all this pork.
• Butter--crisps up the bun
• Quick Pickled White Onions--the needed acidity to offset the richness of the pork
• Cilantro--adds a bit of freshness

Instructions

Make the Pickled White Onions

Slice the white onion into thin, even slices. Place them in a medium bowl and cover them with apple cider vinegar, sugar, and salt. Set aside for 1 hour.

FORMING PORK BURGER PATTIES

Divide the pound of ground pork into 3 equal-ish balls for burger patties.

Pack the ground pork enough to keep it together in a patty, but avoid over handling or handling it roughly. Flatten the patties to a little less than ½ inch.

If you destroy the fat pockets in the pork your burger will be dry.

Season both sides with salt, black and red pepper. Set aside.

Preheat the electric griddle to 400 degrees. If you are cooking in the skillet, preheat on a medium-high flame.

COOKING PORK BURGERS

Check to see that your cooking surface is hot enough, by dropping a few drops of water on the pan. If it sizzles, it's ready!

Place the pork patties on the hot griddle with space between each patty.

Now LEAVE THEM ALONE and let them get a nice, brown, crisp crust on the bottom.

Gently lift the edge of the burger when the sizzling has slowed down to see if the bottom is browned and crisp. If so, flip.

Allow the burger to cook on the second side without disturbing the patty, and cook until desired doneness.

Brush with maple syrup to glaze the burger.

Grilling Brats

Place whole brats on the griddle and leave them alone. Allow them to brown before rotating them. Cook until all sides are browned.

Slice the brats lengthwise.

Put the brats back on the griddle, cut side down to brown.

Brush with maple syrup to glaze the brat.

ADD CHEESE AND TOAST BUNS

Place buttered buns with the buttered side down on the hot griddle and allow to brown.

When the inside is browned, flip them over, add a slice of Smoked Gouda Cheese to the pork burger, and allow it to melt.

ASSEMBLING THE PORKY BURGER

Place the bacon and sliced brat on the bottom bun, top with pork cheeseburger, and garnish with quick pickled white onions and cilantro. Serve.

VARIATIONS

Spicy Porky Burger--add sliced jalapenos or splash on hot pepper sauce of your choice. Use jalapeno brats.

Make it yours--change out the cheese types or brat flavors to match your taste.

EQUIPMENT

Someday I may buy a Blackstone, but for now, I used my old standby electric griddle that you can buy for around $20.

If you have the money and a place to store it, I find it to be a good kitchen investment.

There are fancier versions, for sure, but I only use it for specific things such as making pancakes, Sweet and Spicy Bacon Burgers, Porky Burgers, and Rodeo Burgers.

STORAGE

Store burgers in a covered dish in the refrigerator for 3-5 days. I think they are best made fresh, but are better than a poke in the eye with a sharp stick reheated.

I suggest you deconstruct the burger to reheat, as the burger will need to heat longer than the rest of the ingredients.

SERVING IDEAS

I love these burgers with Red Potatoes in the Air Fryer and a cooling bite of Applesauce Jello or 7 Up Salad. Finish your meal with Sweet Potato Dump Cake and life will be complete.

DID YOU TRY THIS RECIPE?

Lastly, if you made Porky Burgers following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

I love hearing from you! I'll do my best to respond to each comment.

And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!

Food Safety

• Wash hands before cooking
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended