Juicy Homemade Pork Burger Patties (Ready in 35 Mins)

If you usually default to beef for burger night, switching things up with coarsely minced pork is a solid move. Pork naturally carries a lot of moisture and a slightly sweeter flavor profile, making it incredibly hard to dry out in the pan.

The real trick to this recipe is grating the tomato and onion directly into the meat mixture. It forces all those natural juices right into the patty without leaving big, raw chunks of onion messing with the texture. Add a quick dash of sage and mixed herbs, bind it with an egg, and you can have dinner on the table in about half an hour.

Recipe Details

• Serves: 4

• Total Time: 35 Minutes

What You Need to Grab

• 1 lb Coarsely Minced Pork: Coarse mince gives the burger a much better bite than the super-fine stuff.

• 1 Cup Breadcrumbs: This absorbs the moisture from the veggies and keeps the patty tender. Have a little extra on hand just in case.

• 1 Tomato: You are going to grate this.

• 1 Onion: Grated as well.

• 1 Egg: The binder that stops your burgers from falling apart in the pan.

• Seasonings: 1 tsp salt, a pinch of mixed herbs, a pinch of sage, and a good crack of freshly ground black pepper.

• Oil: Just enough for frying in your skillet.

How to Make Them

1. Mix the Meat Grab a large mixing bowl. Toss in the minced pork, grated tomato, grated onion, breadcrumbs, egg, and all your seasonings (salt, pepper, herbs, sage). Honestly, the easiest way to do this is to just wash your hands and mix it manually until everything is evenly combined. Take a feel of the mixture—if it seems too wet or sticky to form a solid patty, just sprinkle in a handful of extra breadcrumbs until the texture tightens up.

2. Fry the Patties Get a non-stick pan going over medium heat with a splash of oil. While that's heating up, divide your meat mixture and shape it into four even burger patties. Lay them gently in the hot oil. You want to fry them for about 3 minutes on each side. The goal is a nice golden crust on the outside while making sure they are fully cooked through the center.

3. Build the Burger Grab your favorite crispy buns (giving them a quick toast in the pan is always a good idea). Lay down your hot pork patties and stack them high with fresh lettuce, thick slices of tomato, and some raw onion rings for a sharp crunch.

4. Sauce it Up Pork pairs incredibly well with the sharp tang of Dijon mustard, so throw a generous dollop on the top bun. If mustard isn't your thing, your favorite BBQ sauce or spicy mayo works just as well.