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Pork Burger Recipes and Serving Ideas

Updated on December 18, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Succulent pork burger on a breaded potato cake with fried egg and broccoli
Succulent pork burger on a breaded potato cake with fried egg and broccoli

Hamburgers are named after the city of Hamburg in Northern Germany, rather than the meat that is ham (as some people are understandably led to believe). It is not known whether the precise concept of burgers that is recognised today originated in the city itself or with migrants from Germany to the United States, as a great many claims and counter-claims have been launched over the years. What is certain is that the meat used to prepare hamburgers can be varied according to personal taste and preference without compromising on authenticity. While beef may well be the most popular choice, pork is another which is perfectly suited to the purpose.

Good quality ground or minced pork for making burgers
Good quality ground or minced pork for making burgers

Before Looking at the Recipes Further Down this Page......

What kind of meat do you prefer to use for making burgers?

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Spicy Pork and Peppers Cheeseburger with Fried Red Potatoes

Fried bell peppers top a spicy pork cheeseburger which is served with deep fried red potato halves
Fried bell peppers top a spicy pork cheeseburger which is served with deep fried red potato halves

Cook Time

Prep time: 1 hour 15 min

Cook time: 15 min

Ready in: 1 hour 30 min

Yields: One serving

Ingredients

  • 4 or 5 medium red potatoes, washed and halved but unpeeled
  • ¼ pound minced/ground pork
  • 1 teaspoon medium chilli powder (or as required)
  • 1 garlic clove, peeled and grated
  • Salt and pepper
  • Vegetable oil for frying
  • Small handful mixed sliced bell peppers
  • 3 slices cheddar cheese, or as required
  • 1 soft bread roll

Instructions

Click thumbnail to view full-size
Parboiled red potato halvesSpicy pork burger ingredientsStarting to fry spicy pork burgerBell peppers are added to pan with partly fried pork burgerDeep frying red potato halvesCheese is laid on spicy pork burgerSpicy pork cheeseburger is laid on bread rollFried peppers top spicy pork cheeseburgerRed potatoes are plated with spicy pork cheeseburgerBiting in to succulent, spicy pork cheeseburger
Parboiled red potato halves
Parboiled red potato halves
Spicy pork burger ingredients
Spicy pork burger ingredients
Starting to fry spicy pork burger
Starting to fry spicy pork burger
Bell peppers are added to pan with partly fried pork burger
Bell peppers are added to pan with partly fried pork burger
Deep frying red potato halves
Deep frying red potato halves
Cheese is laid on spicy pork burger
Cheese is laid on spicy pork burger
Spicy pork cheeseburger is laid on bread roll
Spicy pork cheeseburger is laid on bread roll
Fried peppers top spicy pork cheeseburger
Fried peppers top spicy pork cheeseburger
Red potatoes are plated with spicy pork cheeseburger
Red potatoes are plated with spicy pork cheeseburger
Biting in to succulent, spicy pork cheeseburger
Biting in to succulent, spicy pork cheeseburger
  1. Put the red potato halves in to a pot or large bowl of cold water and let them steep for at least ten minutes to get rid of the excess starch. Drain, add to a pot of cold, salted water and bring to a simmer for about ten minutes, just until you see the skins starting to separate around the edges and no more.
  2. Drain the potatoes through a colander and let them steam off for about five minutes. Add to a plastic dish and put them in to the fridge (uncovered) for at least half an hour.
  3. Mix the pork, chilli powder, garlic and some seasoning in a bowl by hand. Roll and pat between your palms in to a burger patty around three-quarters of an inch thick. Start frying gently in a little vegetable oil in a non-stick frying pan. The burger will take about seven or eight minutes each side.
  4. When the burger is turned, start bringing your deep fryer or a deep pan of oil up to a fairly high heat.
  5. The potato halves will take about five minutes in hot oil to crisp up and turn golden on their cut side. Add the bell peppers to the pan with the burger about the same time as you add the potatoes to the oil, turning them frequently with cooking tongs. Put your overhead grill/broiler on to preheat to high.
  6. When the burger is cooked, lay the cheese on top and melt under your grill/broiler.
  7. Lift the potatoes to a plate covered with kitchen paper to drain. Season with salt and ideally, some malt vinegar (if available).
  8. Cut the roll open and lay the cheeseburger on the bottom half. Top with the peppers, lay the top of the roll in place and serve the potatoes alongside.

Pork, Sage and Onion Burger with Fries and Skins

Pork, sage and onion burger with bacon and cottage cheese served with fries and potato skins
Pork, sage and onion burger with bacon and cottage cheese served with fries and potato skins

What do you do with the skins when you peel potatoes to make French fries or chips? Throw them away? This idea sees them cooked and served with the fries to both cut back on waste and provide a delicious extra twist to the burger accompaniment.

Cook Time

Prep time: 1 hour 30 min

Cook time: 30 min

Ready in: 2 hours

Yields: One serving

Ingredients

  • 2 medium potatoes
  • ¼ pound minced/ground pork
  • 2 teaspoons finely diced white onion
  • ½ teaspoon dried sage
  • Salt and pepper
  • 3 slices bacon
  • 1 tablespoon cottage cheese (or similar)
  • Chopped chives to garnish
  • 1 white bread roll

Instructions

Click thumbnail to view full-size
Steeped and drained cut fries and potato skinsDeep frying fries and potato skinsOnce fried fries and potato skinsPork, sage and onion burger patty ingredientsStarting to fry pork, sage and onion burgerFrying bacon slicesToasted bread rollPork, sage and onion burger with fries and skinsBacon slices are laid on pork, sage and onion burgerCottage cheese and chives are laid on pork, sage and onion burger with bacon
Steeped and drained cut fries and potato skins
Steeped and drained cut fries and potato skins
Deep frying fries and potato skins
Deep frying fries and potato skins
Once fried fries and potato skins
Once fried fries and potato skins
Pork, sage and onion burger patty ingredients
Pork, sage and onion burger patty ingredients
Starting to fry pork, sage and onion burger
Starting to fry pork, sage and onion burger
Frying bacon slices
Frying bacon slices
Toasted bread roll
Toasted bread roll
Pork, sage and onion burger with fries and skins
Pork, sage and onion burger with fries and skins
Bacon slices are laid on pork, sage and onion burger
Bacon slices are laid on pork, sage and onion burger
Cottage cheese and chives are laid on pork, sage and onion burger with bacon
Cottage cheese and chives are laid on pork, sage and onion burger with bacon
  1. A knife was used to peel these potatoes rather than a vegetable peeler. This is down above all to personal preference but a knife carefully wielded allows far greater control over the thickness and shape of the skins.
  2. Slice and chop the potatoes in to fry shapes. Steep the skins and fries in cold water for at least ten minutes. Drain well, add to a plastic dish and refrigerate for half an hour.
  3. Fry the potatoes and skins in medium hot oil for five minutes. Drain on kitchen paper, return to the (dried) plastic box and the fridge for a further half hour.
  4. Mix the pork, onion, sage and a little seasoning in a bowl. Roll in to a ball, flatten to a patty and fry in a little oil over a gentle heat for about seven or eight minutes each side until done.
  5. When the burger is turned, add the fries and skins to hot oil to fry for about five minutes or until crisp and golden. Drain on kitchen paper, seasoning with salt and malt vinegar.
  6. Lift the burger to a heated plate to briefly rest. Turn the heat up under the frying pan and fry the bacon slices for about a minute each side.
  7. Cut open the bread roll and lightly toast on the cut sides. Lay the burger on the bottom half. Top with the bacon, cottage cheese and chopped chives before laying the top in place.
  8. Serve with the fries and skins arranged alongside.

Sweet and Sour Pork Burger with Sweet Potato Fries

Sweet and sour sauce seasoned pork burger with pineapple and sweet potato fries
Sweet and sour sauce seasoned pork burger with pineapple and sweet potato fries

Cook Time

Prep time: 1 hour 30 min

Cook time: 20 min

Ready in: 1 hour 50 min

Yields: One serving

Ingredients

  • 1 large sweet potato, peeled and chopped in to thick finger shapes
  • ¼ pound minced/ground pork
  • 2 teaspoons moderately finely diced mixed bell peppers
  • 4 teaspoons sweet and sour sauce (2 teaspoons for burger and 2 teaspoons to garnish)
  • Salt and pepper
  • Vegetable oil for frying
  • 1 pineapple ring (canned in own juice)
  • Pinch of dried ground ginger

Instructions

Click thumbnail to view full-size
Steeping sweet potato chippingsSweet potato chips ready for the fridgeDeep frying sweet potato chipsMixing sweet and sour pork burger pattyStarting to fry sweet and sour pork burger pattyPineapple ring is briefly fried with sweet and sour pork burgerSweet and sour pork burger is added to bread rollPineapple ring is laid on sweet and sour pork burgerSweet potato fries are plated with burgerSweet and sour sauce is added to pineapple on burger
Steeping sweet potato chippings
Steeping sweet potato chippings
Sweet potato chips ready for the fridge
Sweet potato chips ready for the fridge
Deep frying sweet potato chips
Deep frying sweet potato chips
Mixing sweet and sour pork burger patty
Mixing sweet and sour pork burger patty
Starting to fry sweet and sour pork burger patty
Starting to fry sweet and sour pork burger patty
Pineapple ring is briefly fried with sweet and sour pork burger
Pineapple ring is briefly fried with sweet and sour pork burger
Sweet and sour pork burger is added to bread roll
Sweet and sour pork burger is added to bread roll
Pineapple ring is laid on sweet and sour pork burger
Pineapple ring is laid on sweet and sour pork burger
Sweet potato fries are plated with burger
Sweet potato fries are plated with burger
Sweet and sour sauce is added to pineapple on burger
Sweet and sour sauce is added to pineapple on burger
  1. Soak the sweet potato pieces in cold water for quarter of an hour. Drain and add to a large plastic dish. Refrigerate for half an hour.
  2. Deep fry the sweet potatoes in moderately hot oil for four or five minutes. Drain on kitchen paper, return to the dried dish and to the fridge for a further half hour.
  3. Add the pork to a bowl with the peppers and two teaspoons of the sweet and sour sauce. Season with a little salt and black pepper. Mix well by hand, roll in to a ball and flatten in to a burger patty.
  4. Fry the patty gently in a little oil for about fifteen minutes, turning halfway through. Add the pineapple ring to fry for about a minute each side, towards the end of the cooking time.
  5. Deep fry the sweet potato fries at a fairly high heat for five more minutes. Drain on kitchen paper, seasoning with salt and the dried ginger.
  6. Lay the burger on the bottom of the halved roll, followed by the pineapple. Drizzle with the remaining sweet and sour sauce and close over the roll.
  7. Plate the sweet potato fries to serve.

Pork Burger on Potato Cake with Fried Egg and Broccoli

100% pork burger on a breaded potato cake with fried egg and tenderstem broccoli
100% pork burger on a breaded potato cake with fried egg and tenderstem broccoli

Cook Time

Prep time: 1 hour

Cook time: 45 min

Ready in: 1 hour 45 min

Yields: One serving

Ingredients

  • 1 pound (gross weight) potatoes, peeled and roughly chopped
  • 1 ounce (quarter stick) butter
  • 1 tablespoon cream
  • 1 tablespoon freshly chopped parsley (plus extra to garnish)
  • 1 garlic clove, peeled and grated
  • Salt and white pepper
  • ¼ pound ground/minced pork
  • Vegetable oil for frying
  • 2 eggs, one for frying and one (beaten) for dressing potato cake
  • 2 or 3 tablespoons golden breadcrumbs
  • Tenderstem broccoli as required to serve

Instructions

Click thumbnail to view full-size
Mixing potato cake ingredientsFormed potato cakesStarting to fry pork burgerBeaten egg and golden breadcrumbs for dressing potato cakesFrying pork burger and potato cakeFrying eggPlated potato cakePork burger on potato cakeTenderstem broccoli is laid on plateFried egg is sat on pork burger
Mixing potato cake ingredients
Mixing potato cake ingredients
Formed potato cakes
Formed potato cakes
Starting to fry pork burger
Starting to fry pork burger
Beaten egg and golden breadcrumbs for dressing potato cakes
Beaten egg and golden breadcrumbs for dressing potato cakes
Frying pork burger and potato cake
Frying pork burger and potato cake
Frying egg
Frying egg
Plated potato cake
Plated potato cake
Pork burger on potato cake
Pork burger on potato cake
Tenderstem broccoli is laid on plate
Tenderstem broccoli is laid on plate
Fried egg is sat on pork burger
Fried egg is sat on pork burger
  1. Put the potatoes in plenty of cold, salted water and bring to a simmer for around twenty minutes, or until just softened. Drain well and allow to steam for five minutes. Don't neglect this important part or your mash will be watery and soggy.
  2. Add the butter and cream to the potatoes, season with salt and white pepper and mash with a hand masher. Stir in the parsley and garlic with a spoon.
  3. Roll the potato mix in to a ball and flatten, just like a burger patty. Refrigerate on a floured plate for thirty to forty minutes.
  4. Season the pork and roll and flatten to a patty. Gently fry in oil until done, around 7 or 8 minutes on either side.
  5. When the burger is turned, beat the first egg in one flat bowl and add the breadcrumbs to a second. Carefully dip the potato patty in the egg and pat on both sides in the breadcrumbs. Repeat this stage for an even coating. Fry the potato cake in the pan with the burger for three or four minutes on either side.
  6. Add the broccoli to boiling salted water to simmer for four or five minutes. Drain when ready through a colander.
  7. Break the second egg carefully in to a small bowl or cup. Wipe a small frying pan with oil to create a film only and bring to a medium to high heat.
  8. Carefully pour the egg in to the centre of the pan. Reduce the heat after about twenty seconds or so, once the egg has started to set. Cook for three or four minutes until the white can be seen to be set all the way up to and around the yolk.
  9. Lay the potato cake on a plate and sit the burger on top. The fried egg should be lifted on to the burger with a spatula and garnished with the remaining parsley.
  10. Plate the broccoli alongside to serve.

Instructional Video Showing How to Fry an Egg

Have these recipes changed your mind about the best meat for burgers?

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© 2014 Gordon Hamilton

Comments

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    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      4 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, randomcreative. I hope you'll give the pork burgers a try - they are at the very least a refreshing change from the norm :)

    • randomcreative profile image

      Rose Clearfield 

      4 years ago from Milwaukee, Wisconsin

      I've never had a pork burger, but now I'm intrigued. As always, I love your detailed options, including all of the instructions for the sides. Thanks for sharing!

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      4 years ago from Wishaw, Lanarkshire, United Kingdom

      Sorry for the late reply, bethperry. Glad you like the ideas and really hope they prove tasty for you if you give them a try for you and your family :) Thanks very much for visiting.

    • bethperry profile image

      Beth Perry 

      4 years ago from Tennesee

      Those pictures do make me hungry! I may just have to try these recipes out.

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      4 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, Thelma Alberts. I love sweet potatoes but hadn't made sweet potato fries for ages. I'm glad I did so here as it was good to taste them again :)

    • Thelma Alberts profile image

      Thelma Alberts 

      4 years ago from Germany

      OMG! Those are yummy hamburgers and the sweet potatoes for fries. I have to try those. Thanks for sharing. Voted up and shared.

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      4 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, Nell. this has to go down as one of my favourite forms of comfort food.

    • Nell Rose profile image

      Nell Rose 

      4 years ago from England

      Nice one Gordon, great recipe and it does sound delicious! voted up!

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      4 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you joanveronica! I really do hate waste but using the potato skins in this way was very much a last minute decision. They were originally intended to be used for a different creation when I had an inspired thought - I was delighted by the result. :)

    • joanveronica profile image

      Joan Veronica Robertson 

      4 years ago from Concepcion, Chile

      Another great post! I'm getting very enthused with your use of potato skins, Must try that. Voted and shared!

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      4 years ago from Wishaw, Lanarkshire, United Kingdom

      The first one is definitely the one for egg and pork lover VVanNess - I hope you enjoy it and any others you try. Thanks for visiting.

    • VVanNess profile image

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Yum! I love eggs and I love pork. This sounds delicious! Thanks for the great recipes, but that first picture is really drawing me in. :)

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