Have you ever had Pork Burgers? If not, you’re in for a treat. These Juicy Ground Pork Burgers are super flavorful and are ready in about 15 minutes for a quick tasty dinner.
I’ll show you how to make pork burgers and you’ll see why we like pork burgers better than traditional burger recipes!
Why pork burgers?
We absolutely LOVE pork burgers and cooking with ground pork. Here are a few reasons why:
- Ground pork tastes much better than ground beef
- Ground pork works really well with many different seasonings and makes for really flavorful burgers
- Ground pork is cheaper than ground beef (by the way, check out this post on How to Stretch the Meat Budget)
- Ground pork burgers reheat better than beef burgers without getting tough or dry
- My son has food allergies and is allergic to beef
How to make burgers from ground pork
Cooking ground pork burgers is just as easy as cooking any other burgers. You can do it simply by adding salt, pepper, and any other seasonings you like, forming burger patties, and cooking them.
But I like to add a couple of extra ingredients to give these pork burgers a really great flavor and texture, and to make them really juicy, even when reheated.
The two ingredients are:
Why do I add oats and eggs to burgers??
You know when you cook burgers there’s sometimes weird this weird pink gelatinous stuff that oozes out of them? And at the same time too much liquid comes out, resulting in dry burgers on the inside that steam in their own juices instead of juicy burgers that get nice and browned on the outside?
Yea, I don’t like that either.
Oats absorb the extra juices from the ground pork as it cooks, and ensures that the juices stay inside the burger.
Egg ensures that there is no funky stuff oozing out of the burger, since the egg solidifies as it cooks and also solidifies anything else inside the burger.
Don’t worry, you can’t taste or feel the oats. They just make everything work together nicely. It’s how people add breadcrumbs to burgers, but I think oats make a better texture. Plus they are a little healthier than bread crumbs.
Seasonings for burgers
To make these burgers extra flavorful, I add a teaspoon of garlic powder and two teaspoons of dried oregano to the ground pork mixture along with the egg and oats.
I also add a teaspoon of salt. Yes, it’s a lot, but salty burgers just taste so good, don’t they?
You can also add onion powder if you like, or other dried herbs (such as Italian seasoning or dried parsley and/or basil).
I am usually all for freshly minced garlic and fresh herbs, but dried herbs and granulated garlic powder is actually better for some recipes! I like how the dried seasoning spread evenly throughout the ground meat, giving every single bite lots of flavor.
Make sure you mix the seasonings well to really incorporate them into the ground pork.
These burgers are pan-fried and cook REALLY fast – about 5 minutes per side over medium-low heat. Five minutes per side is enough to brown the burgers nicely on each side and to fully cook the inside of the burger.
Remember, ground pork needs to be cooked to an internal temperature of 160F.
Always a use an instant-read meat thermometer to test the inside temperature of your burgers to be sure. You don’t want to cut into a burger before it’s cooked and lose all the delicious juices inside!
This is the thermometer I have. It’s inexpensive and makes sure your burgers and steaks come out perfect. Definitely a worthwhile investment.
Burgers are actually a GREAT weeknight meal because they are super quick to cook and don’t require babysitting. Just put them on a skillet, set a timer, flip, set a timer. Check the temperature, DONE.
How many burgers does this recipe make?
Using 1 lb of ground pork, this recipe makes 4 really large burgers, or 6 smaller burgers. As you can see in the pictures, the burgers are really tall if you make 4 burgers. Keep in mind that even though you’re using only 1 lb of ground pork, you’re adding oats and eggs, bulking up these burgers quite a lot.
So if you’re trying to stretch the meat budget or are on a diet, I recommend dividing the ground pork mixture into 6 patties to make 6 burgers instead of 4.
I find it best to reheat these pork burgers in the oven. Just preheat the oven to 350F and reheat for 5-10 minutes. This is a good opportunity to put a slice of cheese on the burger and let it melt all over the patty.
I love using my Cuisinart Oven and Air Fryer Combo to reheat food because it doesn’t neat to be preheated, so it saves us a few minutes when we’re hungry and hangry. It also doesn’t heat up the whole kitchen which is nice in the summer.
Toppings for pork burgers
Pork burgers can be served with your favorite burger toppings just like any other burgers:
- Lettuce, tomato, onion
- Ketchup, mayo
- Hot sauce
- Fried egg
- Guacamole (like in my Turkey Burgers with Guacamole recipe)
- My awesome spicy sriracha ketchup mayo sauce (keep reading!)
Spicy sriracha ketchup mayo sauce for burgers
As much as I love cheese, I actually preferred these pork burgers with a generous smear of this super easy Spicy Sriracha Ketchup Mayo…. which not surprisingly, consists of those exact 3 ingredients: Sriracha, Ketchup, and Mayo. 🙂
You can mix them in any ratio that you like, there’s no wrong way to make this sauce, but I used the following amounts:
- ½ cup mayonnaise
- 1 tablespoons ketchup
- 1 tablespoons sriracha
This sauce makes the BEST burger sauce, so I hope you try it! And of course, you can make it spicier by adding more sriracha, or switch things up by using gochujang.
What to serve with pork burgers
Here are a few of my favorite sides for burgers. OKAY OKAY, if I’m being honest, my favorite sides for burgers are fries. But in an effort to have a slightly more balanced meal, here are a few healthier side dishes for burgers:
- Coleslaw orzo salad
- Spiralized zucchini salad with feta and lemon garlic dressing
- No-mayo potato salad with feta and olives
- Carrot and daikon salad with sesame ginger dressing
- Sauteed bell pepper salad
- Beet and blue cheese salad with citrus vinaigrette dressing
- Yellow squash tots
- Thyme roasted carrots
- Roasted young potatoes with crispy skin
- Roasted jerusalem artichoke
- Crispy sunchoke chips
- Parmesan truffle potato wedges
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
For the pork burgers:
- 1 lb ground pork
- ½ cup instant oats (or 1 minute oats)
- 1 egg
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt, to taste
- Olive oil spray for cooking
- Ground black pepper, to taste
- 4-6 burger buns
For the sriracha mayo burger sauce
- ½ cup mayonnaise
- 1-2 tablespoons ketchup
- 1-2 tablespoons sriracha, to taste
Make the burgers:
- Combine all the ingredients in a large bowl and mix well, making sure to distribute the spices evenly.
- Divide the mixture into 4-6 even parts and form burger patties, making sure to squish them with your hands in the middle. Make them as wide as your burger bun and not too thick in the middle so they cook evenly.
- Preheat a large skillet to medium heat. Spray or brush with olive oil. Carefully place the burgers on the skillet, cover with a lid, and cook about 4 minutes per side, or until fully cooked to an internal temperature of 160F. Assemble your burgers and enjoy!
Make the spicy mayo sauce:
- Combine all the ingredients in a small bowl and stir together with a fork. Spread over toasted burger buns while assembling your burgers. This keeps well in the fridge for up to 3-4 days.
To reheat, preheat the oven to 350F and bake for 5-10 minutes.
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Amount Per Serving: Calories: 402Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 110mgSodium: 723mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 22g
The nutritional information displayed is just an estimate for 6 smaller burgers, not including the bun or other toppings and will vary depending on the actual ingredients and brands used and the exact amounts used. Please consult with a dietitian or nutritionist if you are actually tracking nutritional information for health reasons.