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the ultimate pork burger with sauce dripping down the front

The Ultimate Pork Burger

Krista Stechman
This pork burger is the ultimate homemade version of a Big Mac, using pork instead of beef. It's 2 pork patties, American cheese, special sauce, onions, pickles and lettuce.
5 from 8 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner
Cuisine american
Servings 4 people
Calories 990 kcal

Ingredients
  

Special Sauce

  • ½ cup mayo
  • cup ketchup
  • ¼ cup bread and butter pickles diced
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • ¼ tsp smoked paprika

Pork Burgers

  • 2 pounds ground pork
  • 1.5 tsp garlic powder
  • 1.5 tsp kosher salt
  • 1 tsp smoked paprika
  • ½ teaspoon black pepper

Burger Toppings

  • ¾ cup iceberg lettuce
  • ¼ cup yellow onion fine diced
  • 8 slices American cheese
  • cup dill pickles chips

Instructions
 

Making the Special Sauce

  • Mince the garlic and small dice the bread and butter pickles
  • Add all of the special sauce ingredients to a bowl and whisk until well combined. Set aside. Sauce will keep in an airtight container in the fridge for up to 5 days

Mixing and Cooking the Pork Burgers

  • Add ground pork to a large bowl and add remaining pork burger ingredients
  • Mix well but do not over mix. Form into patties
  • Cook the patties on a cast iron griddle or pan for 4 minutes each side. Check the temperature of the burgers with a meat thermometer. You're looking for a temp of 160°F
  • Add the cheese right before the burgers are ready and allow to melt for 30 seconds
  • Remove the burgers from the heat and place each one on a bun

Adding the toppings

  • While the burgers are cooking dice the onion and shred the lettuce very thin with a sharp knife
  • Add the lettuce, onion, dill pickle and special sauce to the tops of the burgers. Enjoy!

Notes

  • Make the sauce a day ahead of time if possible, it helps all the flavors blend together
  • Do not overcook the pork, the burger will dry out. An internal temperature of 160°F is good, the burger will continue to cook after it comes off the heat. I like to use a digital meat thermometer like this
  • Don't be afraid to slather it in sauce. The sauce is your best friend here
  • I cooked the pork burgers on a cast iron griddle but feel free to use a cast iron skillet, grill pan, flat top or the gas grill
  • This cast iron griddle is my go-to
  • If you don't eat pork you can sub in beef, chicken or turkey

Nutrition

Calories: 990kcalCarbohydrates: 13gProtein: 47gFat: 83gSaturated Fat: 29gPolyunsaturated Fat: 18gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 217mgSodium: 2225mgPotassium: 868mgFiber: 1gSugar: 9gVitamin A: 1007IUVitamin C: 4mgCalcium: 499mgIron: 3mg
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