Pork burgers are famous in Indiana and at the Indiana state fair you can always get one that is delicious. But this is not just plain ground pork. Homemade pork burgers are famous for being dry and crumbly. This issue can be resolved several ways and below I give you my two best recipes to make a juicy grilled or fried pork burger.
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| Julian's Pork Burgers - Juicy and Delicious! |
To keep the pork moist the first recipe uses a grated apple, which adds only a very subtle flavor but does keep the meat juicy. The second uses the classic panade (wet bread) which you often use in meatballs and other dishes where ground beef can become dry or crumbly.
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| Pork Burgers with Apple and Mustard Ingredients |
There are numerous recipes out there that are designed to add various flavors, which you can easily do with these as well. Simply consider adding things like your favorite seasonings. I've had a good pork burger that also included some ground bacon, which could be added to either of the recipes below.
I'm using a hamburger press today, but this is far from necessary. It does keep the burgers an even shape. I do weigh the burgers to make sure they are the equal portions, but the press keeps them a uniform size.
Pork Burgers with Apple and Mustard
Ingredients
1 pound ground pork (80-85% lean)
1 medium Granny Smith or other tart apple
1 tablespoon Dijon mustard
1 large egg
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon granulated onion
1/2 teaspoon ground thyme
1/2 teaspoon paprika
Instructions
Drain the pork in a colander if it has been previously frozen to remove any excess moisture. Add the pork to a large mixing bowl.
Peel and grate the apple. Place the apple into a clean kitchen towel and squeeze out the excess moisture. Add to the mixing bowl with the pork.
Add all of the remaining ingredients to the bowl and mix well. Mixing by hand works best.
Divide the pork mixture into four equal balls and flatten into patties slightly larger the size of your buns.
Heat the grill or skillet over medium heat and cook for 8-10 minutes, flipping once and cooking until the internal temperature reaches 160F degrees.
Serve on toasted brioche buns or pretzel buns with a light coating of mayonnaise and/or mustard, thinly sliced red onions and sliced dill pickles.
Pork Burgers with Worcestershire and Fresh Thyme
1 slice hearty white sandwich bread, torn into pieces
1 small onion, minced
2 tablespoons milk
4 teaspoons soy sauce
1 tablespoon Worcestershire sauce
1 1/4 teaspoons minced fresh thyme
1 teaspoon pepper
1/2 teaspoon salt
1 1/2 pounds ground pork (80-85% lean)
4 hamburger buns, toasted and buttered
1 recipe Horseradish Burger Sauce (optional)
Combine bread, shallot, milk, soy sauce, Worcestershire, thyme, pepper, and salt in large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.
Divide pork mixture into 4 equal balls and flatten into patties, slightly larger than the size of your buns. Using your fingertips, press centers of patties down until about 1/2 inch thick, creating slight divot.
Heat the grill or skillet over medium heat and cook for 8-10 minutes, flipping once and cooking until the internal temperature reaches 160F degrees.
Serve on toasted brioche buns or pretzel buns with a light coating of mayonnaise and/or mustard, thinly sliced red onions and sliced dill pickles.
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