I never need an excuse to make a recipe that Dave posts on Old Dave’s Po-Farm. That’s why when I saw these porkburgers I was all over them. I knew they’d be as fantastic as Dave said, and they were that and more. You’ll totally re-think the old beef burger for sure. Tender, juicy and packed with flavor. This recipe makes 12 burgers, which might seem like a lot but they’ll be gone so fast you’ll probably want to double it.
PorkburgersI didn’t go crazy with toppings for our porkburgers. The patties are so flavorful that I didn’t want to hide them. Just a bit of lettuce, tomato, onion, mayo and yellow mustard and that’s it. No cheese required.

Do make sure that you mix the ingredients for the patties and let them sit in the fridge overnight. You’ll get a lot more flavor if you don’t rush your porkburgers.

For a tropical twist, try my Hawaiian pork burgers too!


Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 12 burgers


For the patties

  • 3 pounds fresh ground pork
  • 1 package onion soup mix or use 5 tablespoons of my homemade mix
  • 1/2 cup sweet onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon dried basil
  • 1 tablespoon your favorite BBQ rub or seasoning
  • 1/2 tablespoon freshly ground black pepper
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon cayenne pepper

For the burgers

  • 12 hamburger buns
  • Green leaf or iceberg lettuce
  • Tomatoes slices
  • Sweet onion sliced
  • Yellow mustard


For the patties

  • Combine all ingredients. Refrigerate overnight.
  • The next day, form into 12 patties, each just slightly larger than 4 ounces (you can make larger patties if you wish).
  • Grill until done, 165 F.
  • Assemble burgers by adding lettuce, onion, tomato and yellow mustard to buns, topped with the cooked porkburger patties.

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