DOUBLE PORK PORK BURGERS RECIPE
A super flavorful burger recipe made with ground pork, bacon, fennel seeds, and smoked paprika. Dairy free!
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Servings: 6 servings
Calories: 508kcal
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
Instructions
- Heat a small skillet over medium heat. Toast fennel seeds in the dry skillet until fragrant and beginning to brown. Remove to a large bowl.
- Add all remaining ingredients, except the buns, to the bowl 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 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.