This homemade ground pork burger is perfectly juicy and succulent. This double burger is topped with cheddar cheese and an apple and rhubarb chutney for a tangy and sweet burger that's full of flavor. Easy to make and the burgers can be cooked on the stove or on the grill.
This post may contain affiliate links. Read my privacy policy here.
Mix up your burger game with these ground pork patties. They make a great alternative to beef burgers and are just as juicy and tasty.
Topped with a sweet and tangy rhubarb and apple chutney and sharp cheddar cheese, every bite is loaded with flavor.
I decided to go for pork, rather than beef for the burgers, so that the rhubarb and apple chutney would be the star flavour. I went with thinner patties for this burger and doubled them up You of course don't have to go for a double burger, but why the hell not?!
Be sure to try my Spicy Black Bean Burger and Pesto Burger too!
Why you will love this recipe!
- Easy: The ground pork burger patties are super quick and easy to make with a few simple ingredients.
- Make ahead: Both the pork burgers and chutney can be made ahead of time, and the burgers are perfect for freezer meals.
- Versatile: I topped these burgers with cheddar and chutney, but you can easily add your own favorite toppings.
- Gluten-free and egg free: These patties are made without breadcrumbs or egg as the pork has a good fat content.
Ingredients
- Pork: These burgers are made with ground pork, which has a good fat content to make your burgers extra juicy.
- Seasonings: Salt, sage, mixed herbs and red chili.
- For the chutney: Rhubarb, apple, white wine vinegar, caster sugar, salt and ginger.
- To serve: Brioche buns and sharp cheddar cheese slices.
How to Make Ground Ground Pork Burgers
Be sure to scroll down for the full recipe!
- Simmer together the ingredients for the chutney and allow to cool.
- Mix together the ingredients for the burgers and chill.
- Divide the mixture into four patties and chill again.
- When ready to cook, pan fry or grill to cook through.
- Place in the burger buns with the chutney, slices of cheese and a little mayo.
How to shape a perfect burger patty
I found the best way to make thin burger patties at home is to use a culinary ring. Place the ring on to a flat plate and place the pork. in the middle, then just gently use your fingers to spread it to the sides and make it level.
Frequently Asked Questions
The ground pork patties don't take long to cook, around 7 minutes on each side until the internal temperature reads 160ºf / 71ºc and the outside is a dark brown. I like to flip them a couple of times during cooking to make sure they are evenly cooked on each side.
Although the burgers need to be served fresh off the grill (or stove top), there are elements you can make a head of time, so they are a great option if you are feeding a crowd.
You can form the burger patties ahead of time, and keep them covered in the fridge for up to two days. If you are making a lot, you can stack them and separate each burger with parchment paper.
You can also freeze the uncooked burgers - freeze them on a baking sheet and once frozen you can transfer them to a ziplock bag or container. Let the burgers thaw in the fridge before cooking.
These ground pork burgers are perfect to serve with all of your favorite sides. Try them with:
Baked Fries
Fennel Apple Coleslaw
Potato Salad
Cajun Pasta Salad
Recipe Notes and Tips
- Buy a good quality ground pork and locally raised if possible.
- Take care not to over mix the pork as it can become chewy.
- Brioche burger buns are perfect to pair with this burger, but you can use sesame if you prefer.
- Use a strong cheddar cheese and it cuts through the sweetness.
- Cook the patties on each side until the internal temperature reads 160ºf / 71ºc.
- The ingredient amounts for the rhubarb and apple chutney will allow you to make a good jarful to keep in the fridge for a later date - it works great with a cheeseboard! Once the chutney has cooled to room temperature, place in a sealable glass jar and it will keep in the fridge for at least a week.
- If you want to make the chutney just for the burger, reduce amounts by 3 quarters.
More Burger Recipes
- Honey and Truffle Burger with Brie
- Christmas Dinner Burger
- Shredded Duck Burger with Plum Sauce
- Chicken Fried Steak Burger
I love hearing from you!! If you have tried this yummy ground pork burger recipe, be sure to scroll down, give it a star rating and let me know what you thought!
For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!
Pork and Cheddar Burger with Rhubarb and Apple Chutney
Ingredients
For the Rhubarb and Apple Chutney
- 14 ounces rhubarb (400g)
- 1 bramley apple (or tart cooking apple)
- 10 ounces white wine vinegar or apple cider vinegar (300ml)
- 9 ounces granulated sugar (250g)
- ½ tablespoon salt
- ½ tablespoon ground ginger
For the pork burgers
- 17.5 ounces ground pork (500g)
- 1 tablespoon salt
- 1 tablespoon dried sage
- 1 tablespoon Italian seasoning
- 1 tablespoon red chili (optional) finely chopped
To serve
- 2 brioche buns
- 4 slices strong cheddar cheese
Instructions
To make the Rhubarb and Apple Chutney
- Chop the rhubarb and apple into chunks and add to a large pan. Add all of the other ingredients and bring to the boil. Simmer for around 30minutes until the chutney has reduced and thickened. Let it cool and store in a sealed container in the fridge until needed.
To make the pork patties
- In a large bowl, place all the ingredients for the pork burgers and combine well with your hands. Place in the fridge for one hour to let the flavours develop.
- Divide the mixture into four. Using a chef's ring / circular cookie cutter mould the pork into burgers. Use a plate and place the chefs ring in the middle. Add some pork mixture and press it flat and up to the insides of the ring to create thin burgers. Repeat until you have four patties and place in the fridge for at least 30minutes.
To make the burgers
- Heat a glug of oil in a large frying pan over a medium high heat. Gently add the patties in using a spatula to keep the burgers from breaking. Fry for around 7 - 10 minutes on each side until dark brown and cooked all the way through. Flip occasionally. Leave to one side.
- Cut the brioche buns in half and place them cut side down in the burger frying pan and fry until nice and crispy.
- Spread some mayo on the cut sides of the buns and layer the burgers and cheddar cheese slices and finish with a generous dollop of rhubarb and apple chutney
Notes
- Buy a good quality ground pork and locally raised if possible.
- Brioche burger buns are perfect to pair with this burger, but you can use sesame if you prefer.
- Use a strong cheddar cheese and it cuts through the sweetness.
- Cook the patties on each side until the internal temperature reads 160ºf / 71ºc.
Sarah @ Champagne Tastes says
Rhubarb makes everything 1000% more amazing!!! Love it!!