Maple Mustard Pork Burgers

License to Grill is one of my all-time favorite TV cooking shows. Aired by Food Network Canada, the show, hosted by Chef Rob Rainford, always contained the best outdoor cooking recipes. Although the show no longer airs, you can find a lot of recipes (like this one for maple mustard pork burgers) from the show at the License to Grill blog.

Maple Mustard Pork BurgersWhen I first took a bite of these wonderful maple mustard burgers my first thought was “oh my goodness, I may give up beef burgers”. They’re just that good. The onion and garlic in the patty adds great flavor and keeps the meat tender and moist. The glaze… well, the glaze is absolutely fantastic. It’s a combination of sweet and tangy that gets nice and crusty over a very hot grill. I will be using the glaze on other pork dishes, such as grilled tenderloin or pork sliders.

Also try my Asian pork burgers. They’re packed with flavor!

Maple Mustard Pork Burgers

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the burgers

  • 1 pound ground pork
  • 1 tablespoon red onion minced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 onion buns sliced
  • Desired toppings lettuce, tomato, etc

For the glaze

  • 3 tablespoons pure maple syrup
  • 2 tablespoons Creole mustard or Dijon
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard

Instructions

For the burgers

  • Combine the meat, onion, garlic, salt and pepper. Form into patties.
  • Fire up your grill for direct cooking.
  • Brush the burgers with the glaze and place over direct heat. Sear, then flip. Brush with more glaze.
  • Continue cooking and glazing, flipping one more time, until the burgers reach 155 F internal temperature and they have a nice crusty exterior. Remove from grill and let rest.
  • Meanwhile, toast the buns as desired.
  • Serve burgers on buns with desired ingredients.

For the glaze

  • Whisk together all ingredients. Don't be shy with the glaze when applying.

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