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.Watch Susie make these Pork Burgers and garlic cream sauce on a 30 minute episode of Pin TV!
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 smash it together with a fork until no large pieces of cracker remain.This is called a "panade" and will make your pork burgers really juicy.
12 saltine cracker, ¼ cup milk, 2 teaspoon Worcestershire sauce
Add the ground pork, garlic powder, onion powder and Lawry's Season Salt to the saltine cracker panade. Pro Tip: I like to use clean hands or a fork 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.
2 lbs ground pork, 1 teaspoon Lawry's Season Salt, 1 teaspoon each: onion powder and garlic powder
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.
Garlic Cream Sauce
In a small bowl mix all the garlic cream sauce ingredients together. This can be made ahead and kept in the fridge.
¼ cup mayo, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 garlic clove minced, kosher salt to taste
Assembly
Place your pork burgers on a bun layered with lettuce and seasoned tomatoes, top with plenty of garlic cream sauce, and onions.