Grilled Pork Burgers (Juicy 4-Ingredient Recipe!)

Name: Pork Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ½ pounds ground pork; ½ teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 6 hamburger buns; 3 Tablespoons butter (for grilling buns)

These Grilled Pork Burgers are juicy, flavorful, and made with just 4 simple ingredients. I season ground pork with garlic and onion powder, grill them up until they’re perfectly charred, and have dinner on the table in about 15 minutes.

Close-up of a grilled pork burger cut in half, layered with lettuce, tomato, onion, and a juicy pork patty on a toasted bun.

The Juicy Grilled Pork Burgers That Have Me Buying Ground Pork on Purpose

Grilled Pork Burgers are the burger I make when I want something a little different than the usual beef, and honestly, my family might love them more. Ground pork stays incredibly juicy on the grill, takes on that smoky char beautifully, and a simple hit of garlic and onion powder is all it needs to taste like a million bucks. Four ingredients, fifteen minutes, done.

I started making this pork burger recipe a couple summers back when there was a package of ground pork in the fridge and I had no plan for it. (It’s easy to have a plan for ground beef. Pork caught me off guard.) Tossed it with some seasoning, threw it on the grill, and the whole family was fighting over the last one. Now ground pork is a regular fixture on the grocery list.

The two things people worry about with pork burgers are whether they’ll be dry and whether they’re safe to eat. Good news on both. The trick to juicy is forming the patties loosely (don’t pack them) and pulling them at exactly 160 degrees. The trick to safety is, well, that same thermometer. I’ll walk you through all of it.

Why You’ll Love This Recipe

This juicy and flavorful burger is a great change of taste from the typical beef burger.

With only 4 ingredients and about 15 minutes, pork burgers are easy to assemble and quick to cook.
Ground pork is budget friendly and easy to find plus the smoky char really takes the flavor over the top.

Key Ingredients

Ground pork – Look for 80/20 pork, the same ratio you want for a good beef burger. The fat is what keeps these juicy on the grill so avoid extra-lean ground pork, it’ll cook up dry.
Seasoning – Salt, garlic powder, onion powder are pantry staples that enhance the flavor of the pork.
Butter – I love to put the hamburger buns on the grill to lightly toast, and they are even better when there’s a layer of butter on them.

Find the full ingredient list with exact measurements in the recipe card below.

Toppings Ideas

Classic. Lettuce, tomato, onion, pickles, ketchup, mustard. The works are the best on a pork patty!
BBQ pork. BBQ sauce, sliced cheddar, crispy fried onions and coleslaw.
Apple and cheddar. Thin apple slices and sharp cheddar.
Banh mi style. Pickled carrots, sliced cucumber, fresh cilantro and sriracha mayo.
Hawaiian. Grilled pineapple ring, teriyaki glaze, and Swiss cheese.
Breakfast burger. Top with a fried egg, bacon, and American cheese.
Spicy. Pepper jack cheese, sliced pickled jalapeños, and chipotle mayo.
Onion and Swiss. Top with sweet caramelized onions and melty Swiss.

Variations

Add cheese. Top pork burger patty with American, cheddar, Swiss, pepper jack, or provolone during the last minute of grilling to get a perfectly melted slice of cheese.
Make them spicy. Add ½ teaspoon of crushed red pepper or a teaspoon of chili powder to the meat mixture.
Add fresh herbs. Mix in chopped fresh sage, thyme, or rosemary.
BBQ. Mix 2 tablespoons of BBQ sauce into the meat and brush more on while grilling.
Italian. Add Italian seasoning, fennel seed, and a pinch of red pepper for a sausage-like flavor.
Stovetop method. No grill? Cook in a hot cast iron skillet over medium-high heat, 3 to 4 minutes per side to 160 degrees Fahrenheit.
Add a panade. Mix 2 tablespoons milk with 2 tablespoons breadcrumbs and fold into the meat for extra juicy burgers.
Blackstone or griddle method. Cook on a flat-top griddle at medium-high for a beautiful even crust.

How To Make Pork Burgers

Prepare patties. Combine pork and seasonings. Split the pork mixture into 6 equal portions. Form each portion loosely into a ¾” thick burger patty and make a depression in the center with your thumb.
Grill. Place burgers onto preheated grill. Grill the first side about 3 minutes or until golden brown and slightly charred. Flip burgers. Cook for an additional 6 minutes or until they reach an internal temperature of 160 degrees Fahrenheit.
Toast buns. Butter the insides of the buns and place butter side down, on grill grates to toast. Remove from the grill when they are lightly toasted.
Top and enjoy. Remove from grill, place on toasted bun and top with lettuce, onion and tomato or your favorite toppings!

For the complete directions and ingredient amounts, scroll down to the recipe card below.

Six raw pork burger patties arranged on a parchment-lined baking sheet with lettuce, tomato slices, onion slices, and salt and pepper nearby for serving.

Split burger buns spread with butter and arranged on a cutting board beside fresh lettuce, tomato slices, and onion slices.

Storage And Reheating

Fridge: Store leftover patties in an airtight container for up to 4 days.

Freezer: Wrap individually in plastic wrap or place parchment paper between patties to separate and store in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.

Reheat covered in the oven at 350 degrees for 8 to 10 minutes or on the stovetop. Add a splash of water to add moisture. I tend to avoid the microwave because the patties can end up rubbery.

Serving Suggestions

When I’m having a cookout and grilling up pork burgers, I like to include Grilled Carrots, Baked Potatoes loaded with the works and Grilled Corn on the Cob. Smoked Baked Beans are always a hit plus I have even made smaller patties to make sliders that feed a crowd.

And for a sweet treat to top it all off? My family goes crazy for Campfire Cones and I know yours will, too!

Pro Tips

A pinch of smoked paprika or a dash of Worcestershire can deepen the flavor of these pork burgers.
Mix and form the patties gently. Overhandling makes tough burgers.

Making a divot in the center of the patty with your thumb will keep the patties flat instead of puffing into domes.
Resist the urge to press down on the burgers while grilling. Pressing squeezes out all the juices!
Give the burgers 3 to 5 minutes to rest off the grill before serving so the juices redistribute.
A quick wipe of oil on the grates before grilling keeps the patties from sticking.

Frequently Asked Questions

Can I prepare pork burgers ahead of time?

Form patties up to 24 hours in advance, storing in the fridge until ready to grill.
I often double up the recipe and freeze half, raw. I simply form the patties and separate them with parchment to keep them from sticking together and store them in a freezer bag. Cook from frozen to make it even easier.

What temperature should I cook pork burgers to?

Ground pork burgers are safe to eat when cooked to the right temperature, which is 160 degrees Fahrenheit. The easiest way to ensure this temperature is met is by inserting an instant-read thermometer into the thickest part of the burger.

Grilled pork burgers topped with lettuce and tomato on toasted buns, served on a platter with visible grill marks and a glossy finish.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!

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Pork Burgers

These Grilled Pork Burgers are juicy, flavorful, and made with just 4 ingredients! Ready in 15 minutes on the grill. The best ground pork burger recipe!

Prep:10

Cook:10

Total:20

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Equipment

Ingredients

Instructions

In a mixing bowl combine the pork, salt, garlic powder, and onion powder. Once well combined, split the pork mixture into 6 equal portions. Form each portion loosely into a ¾” thick burger patty and make a depression in the center with your thumb.
Heat a gas grill to medium-high heat. When it reaches 350 – 400 degrees Fahrenheit, place burgers onto the grill grate. Grill the first side about 3 minutes or until golden brown and slightly charred. Flip over burgers. Cook for an additional 6 minutes or until it reaches an internal temperature of 160 degrees Fahrenheit.
While burgers are cooking, butter the insides of the buns. Place buns, butter side down, on grill grates to toast. Remove from the grill when they are lightly toasted.
When the burgers are done, remove from the grill, place on toasted bun and top with lettuce, onion and tomato or your favorite toppings!

Tips

Fridge: Store leftover patties in an airtight container for up to 4 days.

Freezer: Wrap individually in plastic wrap or place parchment paper between patties to separate and store in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.

Reheat covered in the oven at 350 degrees for 8 to 10 minutes or on the stovetop. Add a splash of water to add moisture. I tend to avoid the microwave because the patties can end up rubbery.

Nutrition Information

Calories: 471kcal (24%), Carbohydrates: 22g (7%), Protein: 24g (48%), Fat: 31g (48%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 97mg (32%), Sodium: 515mg (22%), Potassium: 389mg (11%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 183IU (4%), Vitamin C: 1mg (1%), Calcium: 81mg (8%), Iron: 3mg (17%)

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

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