Juicy Grilled Ground Pork Burger Recipe with Bacon
When you’re in the mood for something meaty and satisfying, nothing but this ground pork burger recipe will do. Made with ground pork, bacon, fennel seed, and smoked paprika, these burgers are simply the best!
I originally published this recipe in 2023 and have since added new video and more helpful success tips.
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A Sunday night a couple of weeks ago I was hungry for burgers, but wanted something out of the ordinary and came across the perfect burger—a recipe for pork burgers stuffed with bacon, Hello!
What an ingenious idea because here’s the thing with pork patties, if not cooked properly, they can be dry, but bacon, as we all know, is more or less smoky fat, so ironically, bacon is always pork’s best friend and this ground pork burger recipe is proof.
There’s no hiding my love for all things pork and I know a lot of you get those cravings too! This pistachio-apricot pork loin is another grilled pork favorite and my pork and beef Italian meatballs are popular too.
Quick note: At first glance this seems like a ton of fennel seeds and I will admit, I am a huge fan of fennel. If you’re not, you can always cut it in half or omit it from the recipe. You can also replace the fennel with garlic powder or onion powder.
Why This Ground Pork Burger Recipe Is The Best
- Extra juicy ground pork burgers: These pork burger patties are truly out of this world incredible thanks to the fatty, smokey, one-two punch of minced bacon mixed in.
- Favorite way to flavor boost: The ground pork mixture also has an extra boost of flavor from generous amounts of toasted fennel seed and smoked paprika.
- One of our best easy recipes: Most importantly, it is a very easy recipe. Just a bit of chopping, mixing, and grilling. Not too many ingredients and simple clean up. What’s not to love?
Ingredients
- Fennel seeds: Get toasted first, then add so much flavor to the ground meat.
- Ground pork: Juicy pork burgers need to start with ground pork.
- Bacon: Some people like to put strips of golden brown bacon on top, but I think it’s even better mixed right in the pork patty.
- Red onion: For perfect pork burgers, minced red onion is where it’s at.
- Garlic clove: Minced garlic is a great way to add tons of flavor.
- Kosher salt: For this pork burgers recipe we are using Morton Kosher salt. 1 teaspoon per pound is a good rule of thumb.
- Smoked paprika: The combo of fennel, onion, garlic, and smoked paprika is the secret to this delicious recipe.
- Burger buns: I like to use brioche buns.
- Slaw: Use store-bought or try my favorite (mayo-free) slaw from my sister site, ¡Hola! Jalapeño. A good crunchy slaw is absolutely one of my favorite burger toppings.
- Mayonnaise and whole grain or Dijon mustard: For a grilled pork burger I like mayo and mustard more than ketchup.
How To Make This Recipe
step one
Toast fennel seeds. The first step is to give the fennel seeds a toast in a hot, dry skillet. This will accentuate their flavor and aroma.
step two
Mince onions. Place the toasted fennel seeds in a large bowl, add minced onion and garlic.
step three
Add meat. Mix in the ground pork and bacon.
step four
Season. Finally add the smoked paprika and salt.
step five
Mix. Using your hands gently mix everything together until the ingredients are evenly distributed. Don’t mix too much or the burgers will be tough.
step six
Form into patties. Divide the mixture into 4 large or 6 smaller patties and set on a plate or baking sheet. Chill in the refrigerator for 15 minutes. Meanwhile, make a quick slaw either homemade or pre-packaged slaw mix.
step seven
Grill. Drizzle burgers with a little olive oil. Cook burgers on an indoor grill pan or an outdoor grill over medium heat for about 6 minutes a side or until cooked through and firm. If you are unsure, insert an instant-read meat thermometer in the burger, when it reaches 160°F, they are done. Meanwhile, toast the hamburger buns.
step eight
Serve. Spread mayo and mustard on both sides of the toasted bun. Top the bottom bun with slaw then the burger patty and place the other half of the bun on top.
What To Serve With Them
I tend to make extra slaw and serve that on the side as well as on top of the burgers, just to make things simple. As far as favorite toppings, you could melt a slice of cheese over the top right before serving. Provolone, aged white cheddar cheese, or blue cheese would be my choice. As far as a “sauce” I think mayo and mustard do the job nicely but you can obviously top them however you choose. The classic lettuce, pickles, and ketchup would also do the trick. If you need more to round out the meal I suggest:
- A crisp cucumber tomato salad
- Baked store-bought frozen fries or our favorite lemon-oregano roasted potatoes
- Roasted carrots, Brussels sprouts, or broccoli would also be quick and good.
- Try my roasted cauliflower with pickled cherry peppers—so delicious!
- A simple green salad with maple-black pepper dressing
- Ham and broccoli pasta salad is perfect for cookouts and picnics
- Lemon-thyme twice baked potatoes are the way to go for Sunday dinner
Pork Burger Recipe FAQ’s
How do you know when pork burgers are done? You want the burgers to be firm to the touch, but not hard. If they are hard, you have overcooked them. If you have a instant-read meat thermometer, insert it into the thickest part of the patty. The burgers are done when they have an internal temperature of 160 degrees f.
Can I switch up the seasoning? Sure, you can add a few generous grinds of black pepper or swap out the fennel seeds for minced fresh ginger. Or stir together a batch of this BBQ spice rub and use a tablespoon of it to flavor the burgers.
Is this ground pork burger recipe better for you than beef? The short answer is, no. If you want a healthier burger turn to chicken or turkey. Pork burgers are very similar in calories to ones made with ground beef. They both, however, are very high in protein coming in around 27 grams each.
If you love this recipe, try:
- Five-Spice Oven Beef Skewers
- Vinegar and Spice Baby Back Ribs
- Lemon-Broiled Cod
- Tomato Mushroom Spaghetti
- Quick and Easy Skirt Steak
Your Hamburger Game Just Got A Major Upgrade
These pork patties are the best thing you’ve ever put on a burger bun. When you make them, let me know how it went by leaving a comment below! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Juicy Pork Burger Recipe with Bacon
Equipment
Ingredients
- 2 tablespoons fennel seeds
- 1 pound ground pork
- 1 cup finely chopped bacon, from 5 to 6 slices
- 1/2 cup minced red onion
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 4 burger buns, toasted
- slaw, for serving
- mayonnaise, for serving
- Dijon mustard, whole grain mustard or brown mustard, for serving
Instructions
- Heat a small skillet over medium heat. Toast the 2 tablespoons fennel seeds in the dry skillet until fragrant and beginning to brown. Remove to a bowl large enough to mix all the burger ingredients in.
- Add the 1 pound ground pork, 1 cup chopped bacon, 1/2 cup minced red onion, 2 cloves minced garlic, 1 teaspoon kosher salt, and 2 teaspoons smoked paprika to the bowl with the fennel seeds and combine with your hands until well incorporated. Divide into 4 large or 6 smaller patties and let chill at least 15 minutes.
- Heat an outdoor grill or grill pan over medium heat and grill 6 minutes a side or until firm. Serve on toasted buns with mayonnaise, mustard and cole slaw.
Notes
- Making ahead and Freezing Instructions: You can shape the burger patties up to 24 hours in advance, see step 2. You can also freeze the shaped patties for up to 3 months, see step 2. You can freeze the cooked burgers as well. Cool completely, then wrap individually in plastic wrap and place in a freezer-friendly container for up to 3 months. Thaw in the refrigerator or on the counter or defrost in the microwave. Heat up to your liking. I usually microwave for 30 seconds until warm throughout.
- Ground pork: When sold in pre-sealed packages, ground pork is rarely labeled with the fat content. Regular ground pork works well in this recipe.
- Cutting bacon: It is easier to cut the bacon if it is half-frozen. Place in the freezer for 15 minutes before cutting into small pieces.
- Stove top instructions: Fry these burgers in a large skillet instead of grilling. Heat a tablespoon of oil over medium heat. Add the burgers and cook 6 minutes per side. Resist the urge to mess with them. Let a nice crust form before flipping.
