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    You are here: Home / Recipes / Pork

    Grilled Pork Burgers with Garlic Cream Sauce

    Published: Jul 19, 2021 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    Grilled Pork Burger Pin Image with text

    When you need a new kind of burger these Grilled Pork Burgers will be your go to! They are incredibly juicy and delicious, plus they are super easy to make and they grill up really fast. Serve your pork burgers topped with lettuce, tomato, onions and a generous spoonful or two of garlic cream sauce.

    Grilled Pork burger on a bun with garlic cream sauce, tomato and lettuce

    These would also be amazing topped with Bacon Jam!

    Table of Contents hide
    1 Why These are Amazing
    2 Ingredients
    3 Panade for Burgers
    4 Tips on Making Pork Burger Patties
    5 Grilling Tips for Pork Burgers
    6 Related Recipes
    7 Did you make this recipe?!
    8 Grilled Pork Burgers Recipe – with Garlic Cream Sauce

    Why These are Amazing

    A couple reasons why this is such an amazing recipe for Grilled Pork Burgers:

    • Using a saltine cracker panade keeps your pork burgers so juicy.
    • The ground pork mixed with the flavor of the grill is SO good!
    • It’s a great alternative to beef hamburgers during prime grilling months.
    • The garlic cream sauce takes these burgers right over the top!!

    Ingredients

    You only need a handful of simple ingredients for these Grilled Pork Burgers.

    ingredients to make pork burgers

    To make the Garlic Cream Sauce you just need a few sauces from the fridge, plus garlic and salt.

    ingredients to make garlic cream sauce

    Panade for Burgers

    A panade is a mixture of a starch (generally bread, bread crumbs or cracker crumbs) and a liquid (usually milk, buttermilk or stock), to help keep meat juicy and moist while cooking.

    panade in a bowl

    In this case we are using a mixture of crushed saltine crackers mixed with milk and Worcestershire sauce. It not only keeps the burgers juicy, the Worcestershire adds nice flavor.

    Tips on Making Pork Burger Patties

    A couple pro tips on making your pork patties:

    • Do not over process your ground pork mixture. You want to mix in the ingredients but don’t over “mash” the pork.
    • I find the best way to mix your ground pork and ingredients is using clean hands. That way you can really control how much you are mashing the pork.
    • Don’t skip the panade, it keeps the grilled pork burgers so juicy.
    • Here’s a great tip for evenly dividing your meat into patties- after you mix the ground pork and it is sitting in the bowl, lightly score the mixture with the side of your hand, into 6 or 8 equal parts. Then scoop each portion up and very lightly form into a patty.
    • After you make your patties, press your thumb into the center of each patty creating a large divot. This will prevent your burgers from shrinking up into little pucks while grilling!
    pork mixture in a bowl for pork burgers
    Lightly mix the pork and ingredients together with clean hands. Making sure not to over mix!
    showing how to form a burger patty with a divot
    Making a divot in the center of each patty helps prevent the patties from shrinking on the grill.

    Grilling Tips for Pork Burgers

    The pork burgers need to be grilled to 160 degrees internal temp to be considered cooked through. Here are some tips for grilling really good and juicy pork burgers:

    • Set your grill up for direct AND indirect heat. If you use charcoal that means you will pile all the hot grills on one side of the kettle.
    • Start your pork burgers over direct heat with the divot side down. You will grill on this side for about 4 minutes (up to 5 minutes if you made ⅓ pound burgers).
    • Flip the burgers over, divot side up, making sure they release from the grill easily. You will not flip them again. Juices will collect in the divot and will reabsorb when they are cooling.
    • Cook for about 3 minutes over direct heat on the second side. If the burgers haven’t reached 160 degrees, then pop them over indirect heat to cook until they are ready.
    • Let them cool for about 5 minutes before eating. The juices that collect in the divot will reabsorb. YUM!
    grilled pork burgers on a tray

    Related Recipes

    • Ham Balls
    • Bacon Jam Burgers
    • Flavorful & Healthy- Grilled Chili Lime Turkey Burgers
    • Greek Turkey Burgers with Raspberry Mint Aioli

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

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    Rate This Recipe
    grilled pork burger with lettuce, onion, tomato on a bun

    Grilled Pork Burgers Recipe – with Garlic Cream Sauce

    Amazing recipe for Grilled Pork Burgers made with ground pork mixed with a panade of saltine crackers and seasonings. Top with a delicious garlic cream sauce.
    The recipe will make 6- ⅓ pound burgers or 8- ¼ pound burgers.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Resting Time: 5 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 518kcal
    Author: Susie Weinrich

    Equipment

    • Grill

    Ingredients

    • 2 lbs ground pork
    • 12 saltine cracker smashed into crumbs
    • ¼ cup milk
    • 2 teaspoon Worcestershire sauce
    • 1 teaspoon Lawry's Season Salt
    • 1 teaspoon each: onion powder and garlic powder

    Garlic Cream Sauce

    • ¼ cup mayo
    • ¼ cup sour cream (or Greek yogurt)
    • 1 tablespoon Dijon mustard
    • 1 garlic clove minced
    • kosher salt to taste

    Serving

    • buns, lettuce, onions, tomato
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Start the grill or get the charcoals ready for direct and indirect heat cooking.
      In a charcoal grill that means you will put all the hot grills on one side of the kettle.
    • In a small bowl mix the saltine cracker crumbs, milk, and Worcestershire sauce let it sit on the counter for 10 minutes to thicken.
      This is called a "panade" and will make your pork burgers really juicy.
    • Meanwhile mix all the garlic cream sauce ingredients together in a small bowl and let it "marinate" while you make and cook the pork burgers.
    • In a large bowl lightly mix together the ground pork, saltine cracker panade, garlic powder, onion powder and Lawry's Season Salt.
      Pro Tip: I like to use clean hands to lightly mix my burger meat. Then to evenly divide the meat into patties, lightly score the meat with the side of your hand into 6 or 8 patties.
    • Form the pork mixture into (6) ⅓ pound burgers or (8) ¼ pound burgers.
      Pro Tip: press your thumb into the center of each patty making a divot. This will prevent your burgers from shrinking into small pucks. It will also collect the juices so they can reabsorb into the pork burger!

    Grilling Pork Burgers

    • Start your pork burgers over direct heat with the divot side down. You will grill on this side for about 4 minutes (up to 5 minutes if you made ⅓ pound burgers).
    • Flip the burgers over, divot side up, making sure they release from the grill easily.
      You will not flip them again. Juices will collect in the divot and will reabsorb when they are cooling.
      Cook for about 3 minutes over direct heat on the second side.
    • If the burgers haven't reached 160 degrees, then pop them over indirect heat to cook until they are ready.
    • Let the burgers cool for about 5 minutes before eating.

    Assembly

    • Place your pork burgers on a bun layered with lettuce and seasoned tomatoes, top with plenty of garlic cream sauce, and onions.

    Notes:

    These pork burgers would also be amazing topped with Bacon Jam!
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1pork burger with sauce | Calories: 518kcal | Carbohydrates: 7g | Protein: 27g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 301mg | Potassium: 523mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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