Pork Burger Recipe
A juicy and delicious Pork Burger recipe served with sliced avocado and a spicy mayo slaw! Perfect summer recipe!
Ingredients
Pork Burgers:
- 1 pound ground pork
- 2 teaspoons garlic minced
- 2 teaspoons dijon mustard
- 1 ½ teaspoons kosher salt
- 1 teaspoon worcestershire sauce
- ¼ teaspoon ground black pepper
Spicy Mayo Slaw:
- ¼ cup mayo
- 1 teaspoon Sriracha more to taste
- ⅔ cup green cabbage thinly sliced
- ⅔ cup purple cabbage thinly sliced
- ⅔ cup carrots julienned
- 4 green onions sliced
- 2 teaspoons rice wine vinegar
- pinch kosher salt
Toppings:
- butter lettuce
- American cheese or dairy-free alternative
- avocado slices
- hamburger buns
Instructions
- Prep Grill: Ensure grill grates are clean and oiled. Preheat to medium-high heat.
- Prep Burgers: In a large bowl, combine 1 pound ground pork, 2 teaspoons garlic, 2 teaspoons dijon mustard, 1 ½ teaspoons kosher salt, 1 teaspoon worcestershire sauce and ¼ teaspoon ground black pepper. Stir to combine. Divide into 3 equal parts and form burger patties. Push down gently in the center of each with your thumb to create an indent. Season the tops with just a bit of extra salt and pepper.
- Slaw: In separate small bowl, combine the ¼ cup mayo and 1 teaspoon Sriracha. Add ⅔ cup green cabbage, ⅔ cup purple cabbage, ⅔ cup carrots and 4 green onions (sliced) to a medium bowl. Toss. Add in the mayo mixture, 2 teaspoons rice wine vinegar and pinch kosher salt. Toss to combine.
- Grill Burgers: Place burgers over direct heat for 4-5 minutes per side or until the internal temperature reaches 155℉. If using cheese, add when burgers reach approx. 153℉ and close the lid to allow the burger to continue cooking and the cheese to melt. Remove from grill and set on a plate. Let meat rest 5 minutes.
- Serve: Take the bottom of the bun and add a piece of butter lettuce. Top with some slaw followed by a burger and then some avocado followed by a bit more slaw. Add the top bun and enjoy!
Notes
- Number of Burgers: you can definitely make 4 burgers instead of just 3, but they will cook down a bit and you might end up with 4 slider-sized burgers. When we created 3 burgers they were big enough to fit on a regular-sized burger bun. Cook time will also be a bit lower if you make 4 instead of 3.
- Storage: leftover burgers can be kept in an airtight container in the fridge for up to 4 days. Store the slaw in a separate container.
- Freeze: to make ahead, make patties and then place a piece of parchment in between them, as you stack. Place the stack of patties in a freezer-safe bag, label and place in freezer for up to 3 months. Let thaw overnight and then grill according to the instructions above.
Nutrition
Calories: 477kcal | Carbohydrates: 9g | Protein: 27g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1530mg | Potassium: 683mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5178IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
