Sweet, tender, juicy pork burgers, packed with bold flavor, and served with spiced up potato wedges on the side. This will take burger night from blah to whoa!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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*This is a sponsored post in partnership with the Iowa Pork Producers Association. All thoughts and opinions are my own.
Super flavorful and juicy ground pork burgers are my new favorite for burger night with the family.
Make them in a skillet, on a grill, in an air fryer – just make the perfect pork burgers using my recipe!
Steps to the perfect pork burgers
Mix the ground pork with minced onion, and seasonings, then cook until perfect. Top with caramelized onions, BBQ sauce and mayo. Add lettuce and tomato (maybe some pickles) and your favorite burger toppings to make your perfect burger!
They’re super easy to make, and as a bonus I’m also including my awesome spiced up potato wedges to serve with them. You’re welcome.
Why pork?
It’s packed with protein, and super yummy. Did you know that pork produced today has about 16% less fat and 27% less saturated fat as compared to 30 years ago!
Check out the key nutrients in pork here.
Did you know that 1/3 of the pork eaten in the USA comes from Iowa? Regardless of which part of the country you are in, buying pork at any grocery stores helps support family farms! Something to feel good about, right?
Want some more pork ideas?
If you’re into pork and good flavors(and you should be!), check out my Crock Pot Pork Loin, Pork Schnitzel, or my Whiskey Glazed Pork Tenderloin
Why you’ll love this recipe:
Burgers made with ground pork are full of flavor, and super adaptable to whatever you have on hand. Because pork is a fairly mild flavor, I like to add all kinds of seasonings to mix it up.
Adaptable: This recipe makes some pretty large burgers, but you could change it up and make some amazing sliders instead.
Easy to make: Seriously.
Pork Temperature
Ground Pork Temperature: Pork burgers (like all ground meat) should reach an internal temperature of 160°F (71°C) to ensure they are safe to eat. Use a instant-read meat thermometer inserted into the center of the burger to check for doneness.
Avoid overcooking the burgers, as this can lead to dryness.
For other cuts of pork, check out this handy Pork Cooking Guide.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Ground pork. I use lean ground pork, so you have to be sure not to overcook them. Using a higher fat content in pork burgers will make them juicier. I use an 80% lean ground pork, if you use 90% lean the pork can be drier (and we want juicy burgers).
- Onions. We use these as a topping as well as in the burger patty. Slice into half moons for the topping, mince for the patties.
- Burger buns. I like to use potato or brioche buns. Regular buns with the sesame seeds on top will work too.
- BBQ sauce and Mayonnaise. Use your favorite brands for this.
- Potatoes. For wedges, I love red potatoes, but any color or type will work.
Recommended Equipment/Tools
- Mixing bowls. You’ll need a couple of small ones for the sauce and seasoning, and a large bowl for making the pork patties (you can use the same one for making the wedges, just wipe it out).
- Skillets. You can use the same one for cooking the onions and the burgers, but if you want to cook them both at the same time, you’ll need 1.
- Sheet pan (aka baking sheet or cookies sheet) For cooking the wedges.
How to make Pork Burgers at home
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 425°F.
Peel the onions, dice ¼ of one finely (to go in the burger patty). Slice the remaining onion into thin half-moon slices.
Make the seasoning and sauce
Seasoning: Add all seasoning ingredients to a small bowl and mix until well combined. We are going to use half in the burger patties, and half on the fries. Remember this!!
Sauce: Add the mayo, chipotle powder, salt, and pepper to a bowl, mix until well combined.
Make the fries
Slice the potatoes into wedges, place in a bowl and drizzle oil over the top, sprinkle half of the seasoning over the top and mix well until the wedges are coated in oil and seasoning.
Bake at 425°F for 20-25 minutes, turning halfway through.
Cook the onions
Melt the butter in a large skillet and cook the sliced onions over medium heat until softened and browned. Don’t cook on too high of a heat, we’re looking for soft onions.
Stir ¼ cup of BBQ sauce into the onions. Set aside.
Make the burgers
Add the ground pork, minced onion, the seasoning to a bowl and gently mix.
Divide the ground pork mixture into 4, and shape into patties.
Cook the burgers
In a large skillet, heat a little oil over medium-high heat. Cook the burgers 5 minutes on each side, until fully cooked (temp should be 160°F)
Add a slice of cheddar to each burger and allow it to melt a little.
Assemble
Toast the burger buns until golden brown.
Spread each bun half with a little BBQ, and a little of the chipotle mayo sauce.
Add the burgers to the bottom half, top with onions.
Add tomato slices and a lettuce leaf, then add the top bun.
Serve
Serve with potato wedges or French fries and extra BBQ sauce (or ketchup)
Kylee’s Notes
Ground Pork Temperature: Pork burgers should be cooked to an internal temperature of 160°F (71°C) to ensure they are safe to eat. Use a meat thermometer inserted into the center of the burger to check for doneness.
Avoid overcooking the burgers, as this can lead to dryness.
How do I store leftovers?
Let leftover pork burger patties cool to room temperature, then store them in the refrigerator in an airtight container. When you are ready to eat them, reheat until piping hot in a skillet, oven or microwave.
Freezing instructions
If you want to make the burgers ahead, form them, and then lay on parchment paper and freeze, then store in a freezer bag. They can also be stacked with a piece of paper between each burger.
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BBQ Pork Burgers
Ingredients
For the seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
For the burgers
For the fries
- 6 large red potatoes (about 1.5lb)
- 2 tablespoons vegetable oil
Directions
Get prepped
- Preheat the oven to 425°F.
- Peel the onions, dice ¼ of one finely (to go in the burger patty). Slice the remaining onion into thin half-moon slices.
Make the seasoning
- Add all seasoning ingredients to a small bowl and mix until well combined.
Make the fries
- Slice the potatoes into wedges, place in a bowl and drizzle oil over the top, sprinkle half of the seasoning over the top and mix well until the wedges are coated in oil and seasoning.
- Bake at 425°F for 20-25 minutes, turning halfway through.
Cook the onions
- Melt the butter in a large skillet and cook the sliced onions over medium heat until softened and browned. Don’t cook on too high of a heat, we’re looking for soft onions.
- Stir ¼ cup of BBQ sauce into the onions. Set aside.
Make the burgers
- Add the ground pork, minced onion, remaining seasoning (plus a little extra salt and pepper to a bowl and gently mix.
- Divide into 4, and shape into patties.
Cook the burgers
- In a large skillet, heat a little oil over medium high heat. Cook the burgers 5 minutes on each side, until fully cooked (temp should be 160°F)
- Add a slice of cheddar to each burger and allow it to melt a little.
Assemble
- Toast the burger buns until golden brown.
- Spread each bun half with a little BBQ, and a little mayo.
- Add the burgers to the bottom half, top with onions.
- Add tomato slices and a lettuce leaf, then add the top bun.
Serve
- Serve with the cooked potato wedges, and extra BBQ sauce.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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