Ever find yourself in a burger rut? We’ve got you covered with 21 mouthwatering pork burger recipes that’ll shake up your dinner routine. From juicy backyard classics to creative twists with global flavors, these ideas are perfect for quick weeknight meals or weekend grilling. Get ready to fire up the grill—your new favorite burger is waiting in this delicious roundup!
Classic Barbecue Pork Burger
Picture this: you’re craving that smoky, sweet, and savory barbecue flavor but want it in burger form. This classic barbecue pork burger delivers exactly that—tender pulled pork smothered in tangy sauce, all piled high on a soft bun. It’s the perfect weekend project that’ll make you feel like a backyard pitmaster without needing fancy equipment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
- 2 lbs pork shoulder, trimmed of excess fat (or use pork butt for extra richness)
- 1 cup barbecue sauce, divided (choose your favorite store-bought or homemade brand)
- 1 tbsp olive oil (or any neutral oil like vegetable or canola)
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 4 hamburger buns, lightly toasted (brioche or potato buns work great here)
- 1 cup coleslaw, prepared (store-bought is fine, or make your own with shredded cabbage and mayo)
Instructions
- Pat the pork shoulder dry with paper towels to help the seasoning stick better.
- Rub the pork all over with olive oil, then season evenly with kosher salt and black pepper.
- Place the pork in a slow cooker and pour 1/2 cup of barbecue sauce over it, coating the meat thoroughly.
- Cover the slow cooker and cook on low heat for 8 hours, until the pork shreds easily with a fork. Tip: Resist opening the lid during cooking to maintain consistent temperature.
- Transfer the cooked pork to a cutting board and use two forks to shred it into bite-sized pieces, discarding any large fat chunks.
- Return the shredded pork to the slow cooker and stir in the remaining 1/2 cup of barbecue sauce until well combined. Tip: Let it sit for 10 minutes on the warm setting to absorb the flavors.
- While the pork rests, toast the hamburger buns in a toaster or on a skillet over medium heat for 1-2 minutes per side, until golden brown.
- Assemble the burgers by placing a generous scoop of barbecue pork on the bottom half of each bun.
- Top the pork with 1/4 cup of coleslaw per burger, then add the top bun. Tip: Serve immediately while the buns are still warm and crispy.
Combining the juicy, slow-cooked pork with the cool crunch of coleslaw creates a mouthwatering contrast in every bite. Consider adding pickles or extra sauce on the side for those who love an extra kick, or pair it with sweet potato fries to round out the meal.
Spicy Sriracha Pork Burger
Wondering how to spice up your burger game? This Spicy Sriracha Pork Burger packs a flavorful punch that’ll have you coming back for seconds. It’s a simple, satisfying meal that’s perfect for a casual dinner or weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork (80/20 blend works well for juiciness)
– 1/4 cup sriracha sauce (adjust to your heat preference)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp honey (for a touch of sweetness)
– 1 tsp garlic powder (or 2 cloves minced fresh garlic)
– 1/2 tsp salt (or to taste)
– 4 burger buns (brioche or sesame seed buns recommended)
– 1 tbsp vegetable oil (or any neutral oil for cooking)
– Optional toppings: lettuce, sliced tomato, onion, mayonnaise
Instructions
1. In a large bowl, combine 1 lb ground pork, 1/4 cup sriracha sauce, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp salt.
2. Mix the ingredients gently with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick.
4. Heat 1 tbsp vegetable oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
5. Place the patties in the pan and cook for 5-6 minutes per side, or until the internal temperature reaches 160°F on a meat thermometer.
6. While the patties cook, lightly toast the 4 burger buns in a toaster or on the stovetop for 1-2 minutes until golden.
7. Remove the patties from the pan and let them rest for 3 minutes to allow juices to redistribute.
8. Assemble the burgers by placing each patty on a toasted bun and adding optional toppings like lettuce, tomato, onion, or mayonnaise.
9. Serve immediately while hot.
Out of the pan, these burgers are juicy with a perfect balance of spicy sriracha and savory soy. The honey adds a subtle sweetness that rounds out the heat, making each bite irresistible. Try serving them with a side of crispy sweet potato fries or a cool cucumber salad to complement the bold flavors.
Apple and Sage Pork Burger
You know those days when you want a burger but crave something a little fancier? This apple and sage pork burger hits that sweet spot—it’s juicy, savory, and has a hint of sweetness that makes it feel special without being fussy. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork (80/20 fat ratio works best for juiciness)
– 1 small apple, finely diced (like Granny Smith for tartness or Honeycrisp for sweetness)
– 2 tbsp fresh sage, finely chopped (or 1 tsp dried sage if fresh isn’t available)
– 1/4 cup breadcrumbs (plain or panko, to help bind the patties)
– 1 large egg, lightly beaten (for binding)
– 1 tsp salt (adjust to your preference)
– 1/2 tsp black pepper (freshly ground if possible)
– 1 tbsp olive oil (or any neutral oil for cooking)
– 4 burger buns, split (brioche or whole wheat, toasted if you like)
– Optional toppings: arugula, sliced red onion, or a swipe of Dijon mustard
Instructions
1. In a large bowl, combine the ground pork, diced apple, chopped sage, breadcrumbs, beaten egg, salt, and black pepper.
2. Gently mix everything with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple in the center to prevent puffing during cooking.
4. Heat the olive oil in a large skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 5–6 minutes per side, or until the internal temperature reaches 160°F on an instant-read thermometer and the outside is golden brown.
6. While the burgers cook, toast the burger buns in a toaster or on the skillet for 1–2 minutes until lightly crisp.
7. Remove the patties from the skillet and let them rest on a plate for 3 minutes to allow the juices to redistribute.
8. Assemble the burgers by placing each patty on a bun bottom, adding optional toppings if desired, and topping with the bun.
Enjoy the tender, juicy texture with bursts of sweet apple and earthy sage in every bite. For a fun twist, serve these on slider buns as appetizers or pair them with a crisp apple slaw on the side.
Cheddar-Stuffed Pork Burger
Ready for a burger that’s a total game-changer? This cheddar-stuffed pork burger is juicy, cheesy, and ridiculously easy to make. You’ll love the surprise melty center in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground pork (80/20 fat ratio works best)
– 4 oz sharp cheddar cheese, cut into 4 cubes (about 1-inch each)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp vegetable oil (or any neutral oil)
– 4 burger buns, toasted if you like
– Optional toppings: lettuce, tomato, onion, mayo, ketchup
Instructions
1. In a medium bowl, combine the ground pork, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a ball.
3. Press your thumb into the center of each ball to create a deep indentation.
4. Place one cube of cheddar cheese into each indentation.
5. Carefully fold the pork around the cheese, sealing it completely to prevent leaks during cooking.
6. Flatten each stuffed ball into a patty about 3/4-inch thick.
7. Heat the vegetable oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
8. Add the patties to the skillet and cook for 4-5 minutes per side, or until the internal temperature reaches 160°F on an instant-read thermometer.
9. Remove the patties from the skillet and let them rest on a plate for 3 minutes—this helps the juices redistribute.
10. Serve the burgers on buns with your favorite toppings.
All that juicy pork and melted cheddar creates a rich, savory flavor with a satisfyingly tender texture. Try serving these with a side of crispy sweet potato fries or a simple salad for a complete meal that’s sure to impress.
Asian-Style Pork Burger with Slaw
Let’s be real—sometimes you just want a burger, but with a fun twist. This Asian-style pork burger with slaw is exactly that: juicy, flavorful, and way more exciting than your average patty. You’ll love how the tangy slaw and savory pork come together in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground pork (80/20 fat ratio works best for juiciness)
– 4 burger buns, lightly toasted
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp hoisin sauce
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 2 cups shredded cabbage (green or purple, or a mix)
– 1 carrot, shredded
– 2 tbsp rice vinegar
– 1 tbsp mayonnaise
– 1 tsp sesame oil (or any neutral oil if you don’t have it)
– Salt and pepper, to taste (adjust as needed)
Instructions
1. In a medium bowl, combine the ground pork, soy sauce, hoisin sauce, ginger, and minced garlic. Mix gently with your hands until just combined—overmixing can make the burgers tough.
2. Divide the pork mixture into 4 equal portions and shape each into a patty about ¾-inch thick. Tip: Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking.
3. Preheat a grill or skillet over medium-high heat until it’s hot, about 400°F if using a grill.
4. Cook the patties for 4–5 minutes per side, or until the internal temperature reaches 160°F on a meat thermometer and the outside is nicely browned.
5. While the patties cook, prepare the slaw: in a large bowl, toss the shredded cabbage, shredded carrot, rice vinegar, mayonnaise, and sesame oil until well coated. Season with salt and pepper to taste. Tip: Let the slaw sit for 5–10 minutes to soften slightly and meld the flavors.
6. Lightly toast the burger buns on the grill or in a toaster until golden, about 1–2 minutes.
7. Assemble the burgers: place a cooked pork patty on the bottom half of each bun, top generously with the slaw, and cover with the top bun. Tip: Serve immediately while everything is warm and crisp for the best texture.
Zesty and satisfying, this burger delivers a perfect crunch from the slaw against the tender, umami-rich pork. Try it with a side of sweet potato fries or wrap any leftovers in lettuce for a low-carb lunch—it’s versatile enough to enjoy all week long.
Maple Bacon Pork Burger
A maple bacon pork burger is the ultimate comfort food mashup you need in your life. Imagine juicy ground pork patties glazed with sweet maple syrup and topped with crispy bacon—it’s a flavor explosion that’s surprisingly easy to make at home. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork (80/20 fat ratio works best for juiciness)
– 4 slices thick-cut bacon
– 1/4 cup pure maple syrup (the real stuff, not pancake syrup)
– 2 tbsp olive oil (or any neutral oil like canola)
– 1 tsp kosher salt
– 1/2 tsp black pepper (freshly ground if you have it)
– 4 burger buns (brioche or potato buns are great here)
– Optional: lettuce, tomato, or onion for topping
Instructions
1. Preheat a large skillet or griddle over medium heat (about 350°F if using a thermometer).
2. Place the bacon slices in the skillet and cook for 8–10 minutes, flipping halfway, until crispy and browned. Tip: Drain bacon on paper towels to keep it crisp.
3. Remove the bacon from the skillet, leaving about 1 tbsp of bacon fat in the pan.
4. In a bowl, combine the ground pork, salt, and pepper, mixing gently with your hands just until combined—overmixing can make the patties tough.
5. Divide the pork mixture into 4 equal portions and shape into 1/2-inch-thick patties, slightly larger than your buns since they’ll shrink a bit.
6. Add the olive oil to the skillet with the bacon fat and increase heat to medium-high.
7. Place the pork patties in the skillet and cook for 5–6 minutes per side, until the internal temperature reaches 160°F and they’re browned with a slight crust. Tip: Press lightly with a spatula to ensure even browning.
8. Reduce the heat to low and brush the top of each patty with 1 tbsp of maple syrup.
9. Flip the patties and brush the other side with the remaining maple syrup, cooking for 1–2 more minutes until the syrup caramelizes and forms a sticky glaze. Tip: Watch closely to avoid burning the syrup.
10. Toast the burger buns in the skillet for 30–60 seconds until lightly golden, if desired.
11. Assemble the burgers by placing a pork patty on each bun bottom, topping with a bacon slice and any optional toppings, then adding the bun top.
Really, the magic here is in that sweet-savory combo—the maple glaze adds a glossy, caramelized finish that pairs perfectly with the smoky bacon. Serve these burgers with a side of sweet potato fries or a crisp salad to balance the richness, and don’t be surprised if they become a new favorite for game day or backyard barbecues.
Italian Herb Pork Burger
Picture this: a juicy pork burger packed with Italian herbs, ready in under 30 minutes. You’ll love how simple it is to whip up on a busy weeknight. It’s a fun twist on a classic that feels fancy without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb ground pork (80/20 blend works best for juiciness)
- 1 tbsp dried Italian seasoning (or a mix of oregano, basil, and thyme)
- 1 tsp garlic powder (adjust to taste)
- 1/2 tsp salt (use fine sea salt for even distribution)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 tbsp olive oil (or any neutral oil like canola)
- 4 burger buns (brioche or whole wheat, toasted if desired)
- 4 slices provolone cheese (optional, for melting)
- Lettuce leaves and tomato slices (for serving, as needed)
Instructions
- In a medium bowl, combine the ground pork, Italian seasoning, garlic powder, salt, and black pepper. Tip: Mix gently with your hands just until combined to avoid tough burgers.
- Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight indentation in the center with your thumb to prevent puffing during cooking.
- Heat the olive oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
- Place the patties in the skillet and cook for 5-6 minutes without moving them, until the bottoms are browned and release easily.
- Flip the patties and cook for another 5-6 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Tip: Avoid pressing down on the patties to keep them juicy.
- If using cheese, place a slice of provolone on each patty during the last minute of cooking and cover the skillet briefly to melt it.
- While the patties rest for 2-3 minutes, toast the burger buns lightly if desired. Tip: Letting the burgers rest ensures the juices redistribute for maximum flavor.
- Assemble the burgers by placing each patty on a bun bottom, topping with lettuce and tomato slices, and adding the bun top.
Vibrant and savory, these burgers boast a tender, juicy texture with aromatic herb notes that shine through. Serve them with a side of crispy sweet potato fries or a simple arugula salad for a complete meal that’s sure to impress at any casual gathering.
Hawaiian Pork Burger with Pineapple
Ready to bring a taste of the tropics to your table? This Hawaiian pork burger with pineapple is a juicy, sweet-and-savory twist on a classic. You’ll love how the grilled pineapple and teriyaki glaze make it feel like a vacation in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork (80/20 blend for juiciness)
– 4 hamburger buns, split
– 4 pineapple rings, about 1/2 inch thick (fresh or canned)
– 1/2 cup teriyaki sauce, divided (store-bought or homemade)
– 1 tbsp vegetable oil (or any neutral oil)
– 4 lettuce leaves
– 4 slices red onion
Instructions
1. Preheat your grill or a grill pan over medium-high heat (about 400°F).
2. Divide the ground pork into 4 equal portions and shape them into patties, about 1/2 inch thick.
3. Brush the pineapple rings lightly with 1 tbsp of the teriyaki sauce.
4. Place the pork patties on the grill and cook for 5 minutes.
5. Flip the patties and brush the tops with 2 tbsp of teriyaki sauce.
6. Add the pineapple rings to the grill next to the patties.
7. Grill the patties for another 5 minutes, until they reach an internal temperature of 160°F.
8. Grill the pineapple for 2-3 minutes per side, until lightly charred and caramelized.
9. Toast the hamburger buns on the grill for 1-2 minutes, until golden.
10. Remove everything from the grill and let the patties rest for 3 minutes.
11. Assemble the burgers: place a lettuce leaf on the bottom bun, add a pork patty, top with a pineapple ring and a slice of red onion.
12. Drizzle the remaining teriyaki sauce over the pineapple or serve it on the side.
Here’s the best part: the burger is incredibly juicy with a smoky char from the grill, and the pineapple adds a sweet, tangy pop that cuts through the richness. Try serving it with a side of sweet potato fries or a simple coleslaw to round out the meal.
Garlic Parmesan Pork Burger
Zesty and savory, this garlic parmesan pork burger is a game-changer for weeknight dinners. You get juicy pork patties packed with flavor, topped with melted cheese and a creamy sauce—it’s like a fancy restaurant burger you can make at home. Trust me, your family will ask for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork (80/20 blend works best for juiciness)
– 1/2 cup grated parmesan cheese (freshly grated melts better)
– 2 cloves garlic, minced (or 1 tsp garlic powder if you’re in a pinch)
– 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
– 1 tbsp olive oil (or any neutral oil for cooking)
– 4 burger buns, toasted (brioche or whole wheat both work)
– 4 slices provolone cheese (or mozzarella if you prefer)
– Salt and black pepper (adjust to taste)
Instructions
1. In a large bowl, combine the ground pork, grated parmesan cheese, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Mix gently with your hands to avoid overworking the meat, which keeps the burgers tender.
2. Divide the mixture into 4 equal portions and shape them into 1/2-inch thick patties, pressing a slight indentation in the center of each to prevent puffing during cooking.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork patties in the skillet and cook for 5-6 minutes per side, until they reach an internal temperature of 160°F and are golden brown. Tip: Use a meat thermometer for accuracy to ensure they’re cooked through but still juicy.
5. During the last minute of cooking, top each patty with a slice of provolone cheese and cover the skillet to melt the cheese, about 1 minute.
6. While the patties cook, toast the burger buns in a toaster or on a dry skillet until lightly golden, about 2-3 minutes. Tip: Toasting adds crunch and prevents sogginess from the sauce.
7. Spread 1 tbsp of mayonnaise evenly on the bottom half of each toasted bun.
8. Assemble the burgers by placing a cheese-topped patty on each bun bottom, then add the top bun.
Yummy and satisfying, these burgers boast a crispy exterior with a moist, garlicky interior that pairs perfectly with the creamy sauce. Serve them with a side of sweet potato fries or a simple salad for a complete meal that feels indulgent yet easy.
Chipotle Lime Pork Burger
Dive into a burger that’s anything but ordinary—this Chipotle Lime Pork Burger brings smoky heat and zesty brightness to your next cookout. You’ll love how the juicy pork patty soaks up all those bold flavors, making it a standout for weeknight dinners or weekend grilling. It’s simple to whip up but tastes like you put in way more effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground pork (80/20 fat ratio works best for juiciness)
– 1 tbsp chipotle in adobo sauce, minced (adjust for more or less heat)
– 2 tbsp fresh lime juice (about 1 lime)
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1 tsp salt
– 1 tbsp vegetable oil (or any neutral oil)
– 4 burger buns, toasted if preferred
– Optional toppings: sliced avocado, red onion, cilantro
Instructions
1. In a medium bowl, combine the ground pork, minced chipotle in adobo sauce, fresh lime juice, ground cumin, garlic powder, and salt.
2. Gently mix the ingredients with your hands until just combined—overmixing can make the patties tough.
3. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, pressing a slight indentation in the center to prevent bulging during cooking.
4. Heat the vegetable oil in a large skillet or on a grill over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet or on the grill and cook for 4–5 minutes per side, or until the internal temperature reaches 160°F on a meat thermometer.
6. Avoid pressing down on the patties while cooking to keep the juices locked in.
7. Transfer the cooked patties to a plate and let them rest for 3 minutes to allow the juices to redistribute.
8. Serve the patties on the burger buns, adding optional toppings like sliced avocado, red onion, or cilantro if desired.
Unbelievably juicy and packed with a smoky kick from the chipotle, these burgers have a tangy lime finish that cuts through the richness. The texture stays tender without falling apart, perfect for piling high with creamy avocado or a crisp slaw. Try serving them with sweet potato fries or a cold beer to round out the meal.
Mediterranean Feta Pork Burger
Let’s be honest, you’re probably tired of the same old burger. This Mediterranean feta pork burger is a juicy, flavorful twist that’ll shake up your weeknight dinner routine. It’s packed with herbs and tangy cheese, and it comes together surprisingly fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb ground pork (80/20 lean-to-fat ratio works best for juiciness)
– 1/2 cup crumbled feta cheese (about 2 oz, or use a block and crumble it yourself for better texture)
– 1/4 cup finely chopped red onion (soak in cold water for 5 minutes if you want to mellow the sharpness)
– 2 tbsp chopped fresh parsley (or 2 tsp dried, but fresh is brighter)
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil for cooking)
– 4 burger buns, lightly toasted
– Optional for serving: tzatziki sauce, sliced tomato, lettuce
Instructions
1. In a large bowl, combine the ground pork, crumbled feta, chopped red onion, parsley, oregano, garlic powder, salt, and black pepper.
2. Gently mix the ingredients with your hands just until combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple into the center of each to prevent puffing during cooking.
4. Heat the olive oil in a large skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 5-6 minutes without moving them, until the bottoms are deeply browned and release easily from the pan.
6. Flip the patties and cook for another 5-6 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer for safe doneness.
7. Remove the patties from the skillet and let them rest on a plate for 3 minutes—this helps the juices redistribute so they stay moist.
8. Serve the burgers on the toasted buns with your favorite toppings like tzatziki, tomato, and lettuce.
Out of the pan, these burgers are incredibly juicy with a savory, herby punch from the feta and oregano. The cheese melts into little salty pockets, and the texture stays tender without being greasy. Try serving them with a simple Greek salad on the side or pile on the tzatziki for an extra creamy finish.
Teriyaki Pork Burger with Grilled Pineapple
You know those nights when you want something a little special but don’t want to fuss? Yeah, this teriyaki pork burger with grilled pineapple is your answer. It’s sweet, savory, and totally satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork (80/20 blend works great for juiciness)
– 1/2 cup teriyaki sauce (store-bought is fine, or use your favorite homemade)
– 4 burger buns (brioche or potato buns recommended)
– 4 pineapple rings, about 1/2 inch thick (fresh or canned, drained)
– 1 tbsp vegetable oil (or any neutral oil)
– 4 slices provolone cheese (optional, for extra creaminess)
– 1/4 cup mayonnaise (adjust to taste)
– 1 tbsp unsalted butter, softened
Instructions
1. Preheat your grill or a grill pan over medium-high heat (about 400°F).
2. In a medium bowl, combine the ground pork with 2 tablespoons of the teriyaki sauce, mixing gently with your hands until just combined—overmixing can make the burgers tough.
3. Divide the pork mixture into 4 equal portions and shape them into patties, about 3/4 inch thick, pressing a slight dimple in the center to prevent puffing during cooking.
4. Brush the pineapple rings lightly with vegetable oil on both sides.
5. Place the pineapple rings on the preheated grill and cook for 3–4 minutes per side, until they have nice grill marks and are slightly caramelized.
6. Remove the pineapple from the grill and set aside on a plate.
7. Place the pork patties on the grill and cook for 5–6 minutes per side, brushing each side with the remaining teriyaki sauce during the last minute of cooking for a glossy glaze.
8. If using cheese, add a slice of provolone to each patty during the last minute of cooking to melt.
9. While the patties cook, spread the softened butter on the cut sides of the burger buns and toast them on the grill for 1–2 minutes until golden brown.
10. Spread mayonnaise on the toasted buns.
11. Assemble the burgers by placing a pork patty on the bottom bun, topping it with a grilled pineapple ring, and adding the top bun.
Zesty and juicy, the teriyaki glaze caramelizes into a sticky-sweet crust on the pork, while the grilled pineapple adds a smoky, tropical burst that cuts through the richness. Serve these with a side of sweet potato fries or a simple slaw for a complete meal that feels like a backyard barbecue treat.
Southwestern Pork Burger with Avocado
Picture this: a juicy, flavor-packed burger that brings the bold tastes of the Southwest right to your plate. You get smoky spices, creamy avocado, and a satisfying crunch all in one handheld meal. It’s the kind of dinner that feels like a treat but comes together without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb ground pork (80/20 blend for juiciness)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt, plus more for seasoning
- 1 tbsp olive oil (or any neutral oil)
- 4 burger buns, lightly toasted
- 1 ripe avocado, sliced
- 1/4 cup mayonnaise
- 1 tbsp lime juice (freshly squeezed is best)
- 1 cup shredded iceberg lettuce
- 4 slices pepper jack cheese
- 1/4 cup pickled jalapeños, drained (adjust to taste)
Instructions
- In a medium bowl, combine the ground pork, chili powder, cumin, smoked paprika, garlic powder, and 1/4 tsp salt.
- Gently mix with your hands until just combined; overmixing can make the burgers tough.
- Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
- Use your thumb to make a shallow indentation in the center of each patty to prevent puffing during cooking.
- Heat the olive oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
- Place the patties in the skillet and cook for 4-5 minutes without moving them to develop a good crust.
- Flip the patties and cook for another 4-5 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
- In the last minute of cooking, top each patty with a slice of pepper jack cheese and cover the skillet briefly to melt it.
- While the patties cook, stir together the mayonnaise and lime juice in a small bowl to make a quick lime crema.
- Spread the lime crema on the bottom halves of the toasted buns.
- Layer each bun with shredded lettuce, a cooked patty, avocado slices, and pickled jalapeños.
- Top with the other bun half and serve immediately.
So, you end up with a burger that’s incredibly juicy inside with a slightly crispy, spice-rubbed exterior. The cool avocado and tangy lime crema cut through the richness perfectly. Serve it with a side of sweet potato fries or a simple corn salad to round out the meal.
Honey Mustard Glazed Pork Burger
A juicy burger doesn’t have to be beef. You’ll love this sweet and tangy twist on a classic, perfect for a quick weeknight dinner or a weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork (80/20 lean-to-fat ratio works best)
– 1/4 cup honey (local or clover honey for best flavor)
– 2 tbsp Dijon mustard (or whole-grain mustard for more texture)
– 1 tbsp apple cider vinegar (or white vinegar)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika (optional, for a smoky hint)
– 1/2 tsp salt (kosher or sea salt)
– 1/4 tsp black pepper (freshly ground if possible)
– 4 burger buns (brioche or potato buns recommended)
– 1 tbsp olive oil (or any neutral oil for cooking)
Instructions
1. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth to make the glaze. Tip: Taste the glaze and adjust sweetness or tanginess with a bit more honey or vinegar if desired.
2. Place 1 lb ground pork in a medium bowl and gently mix with your hands to combine, being careful not to overwork the meat.
3. Divide the pork mixture into 4 equal portions and shape each into a patty about 3/4-inch thick, pressing a slight indentation in the center of each patty to prevent puffing during cooking.
4. Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
5. Add the pork patties to the hot skillet and cook for 5-6 minutes on the first side until a golden-brown crust forms and edges start to crisp.
6. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until the internal temperature reaches 160°F on an instant-read thermometer. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
7. Brush the cooked side of each patty generously with the honey mustard glaze, then flip and brush the other side, cooking for 1 more minute per side to caramelize the glaze. Tip: Work quickly to prevent the glaze from burning, as sugars can scorch easily.
8. Remove the patties from the skillet and let them rest on a plate for 3 minutes to allow juices to redistribute.
9. Toast 4 burger buns in the same skillet for 30-60 seconds until lightly golden, if desired.
10. Assemble the burgers by placing each glazed patty on a bun bottom, then top with the bun top.
Ready to dig in? The glaze forms a sticky, caramelized crust that contrasts beautifully with the tender, juicy pork inside. Serve these burgers with a simple side salad or crispy sweet potato fries for a complete meal that’s sure to impress.
Cajun Spiced Pork Burger
Kick off your weeknight dinner with a burger that packs a punch of flavor without the fuss. You’ll love how the Cajun spices mingle with juicy pork, creating a meal that’s both comforting and exciting. It’s the perfect way to spice up your usual burger routine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground pork (80/20 blend for juiciness)
– 1 tbsp Cajun seasoning (adjust to taste)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
– 4 burger buns, split
– 4 slices cheddar cheese
– 1/2 cup mayonnaise
– 1 tbsp hot sauce (optional, for a kick)
– 1 cup shredded lettuce
– 1 tomato, sliced
– 1/2 red onion, thinly sliced
Instructions
1. In a medium bowl, combine the ground pork, Cajun seasoning, garlic powder, salt, and black pepper. Mix gently with your hands until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight indentation in the center to prevent puffing during cooking.
3. Heat the olive oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
4. Place the patties in the skillet and cook for 4-5 minutes per side, or until the internal temperature reaches 160°F on an instant-read thermometer.
5. Tip: Avoid pressing down on the patties with a spatula, as this squeezes out juices and dries them out.
6. During the last minute of cooking, top each patty with a slice of cheddar cheese and cover the skillet to melt it slightly.
7. While the patties cook, toast the burger buns in a toaster or on the skillet until lightly golden, about 1-2 minutes.
8. In a small bowl, mix the mayonnaise and hot sauce (if using) to create a spicy spread.
9. Tip: Let the cooked patties rest for 2-3 minutes before assembling to allow the juices to redistribute.
10. Spread the spicy mayonnaise on the bottom halves of the toasted buns.
11. Layer each bun with shredded lettuce, a cooked patty, a slice of tomato, and red onion slices.
12. Tip: For extra crunch, add pickles or avocado slices if you have them on hand.
13. Top with the other bun halves and serve immediately.
Let the bold Cajun spices shine through with every bite, complemented by the creamy cheese and crisp veggies. The juicy pork patty stays tender thanks to the resting step, making this burger a crowd-pleaser for casual dinners or backyard gatherings. Try serving it with sweet potato fries or a simple side salad to round out the meal.
Thai Basil Pork Burger with Peanut Sauce
Let’s be real—sometimes a regular burger just doesn’t cut it. This Thai basil pork burger with peanut sauce is your answer for a flavor-packed twist that’s surprisingly easy to pull off. You get juicy, savory pork patties with a fresh herbal kick, all smothered in a creamy, slightly spicy peanut sauce that ties everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork (80/20 fat ratio works best for juiciness)
– 1 cup fresh Thai basil leaves, loosely packed (or substitute regular basil in a pinch)
– 4 burger buns, split (brioche or potato buns are great here)
– 1/4 cup creamy peanut butter (natural or regular, just stir if separated)
– 2 tbsp soy sauce (use low-sodium if you prefer)
– 1 tbsp lime juice, freshly squeezed (about 1/2 a lime)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 1 tsp sriracha (adjust to your spice level)
– 1/2 tsp garlic powder (or 1 minced garlic clove for more punch)
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, combine the ground pork, Thai basil leaves (tear them slightly as you add them), garlic powder, and black pepper. Mix gently with your hands until just combined—overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple in the center to prevent bulging during cooking.
3. Heat the vegetable oil in a large skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
4. Place the patties in the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 160°F on an instant-read thermometer and the edges are nicely browned.
5. While the patties cook, make the peanut sauce: in a small bowl, whisk together the peanut butter, soy sauce, lime juice, and sriracha until smooth. If it’s too thick, add a teaspoon of water at a time until it’s drizzle-able.
6. Toast the burger buns in the same skillet for 1-2 minutes until lightly golden, using the residual fat for extra flavor.
7. Assemble the burgers: place a cooked patty on the bottom half of each bun, spoon a generous amount of peanut sauce over the patty, and top with the other bun half.
8. Keep the leftover sauce on the side for dipping—it’s that good.
Kick back and dig into these burgers, where the juicy pork and fragrant basil pair perfectly with the rich, tangy peanut sauce. The texture is wonderfully tender with a slight crisp from the sear, and serving them with extra lime wedges or a quick cucumber salad on the side makes for a refreshing contrast.
Conclusion
Overall, these 21 pork burger recipes offer endless inspiration for your next cookout. We hope you find a new favorite to grill up and enjoy. Don’t forget to leave a comment telling us which recipe you loved most, and if you found this roundup helpful, please share it on Pinterest to help other home cooks discover these delicious ideas!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
