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Pork Burgers with Sassy Barbecue Sauce

 Pork Burgers with Sassy Barbecue Sauce
These thick, juicy burgers will appeal to everyone—even your spicy-phobic friends. The sauce tastes wonderful on chops or ribs as well.—Alisa Funk, Kansas City, Missouri
6 ServingsPrep: 25 min. Grill: 15 min.


  • 1-1/4 cups fresh or frozen pitted dark sweet cherries, thawed
  • 1/2 cup ketchup
  • 1/2 cup cherry preserves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1-1/4 teaspoons cayenne pepper
  • 3/4 teaspoon fennel seed, crushed
  • 12 center-cut bacon strips
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 2-1/4 pounds ground pork
  • 2 teaspoons coarsely ground pepper
  • 1-1/2 teaspoons salt
  • 6 ounces Havarti cheese, sliced
  • 6 hamburger buns, split and toasted
  • 3 cups fresh arugula


  • Place the first seven ingredients in a food processor; cover and
  • process until blended. Set aside. In a large skillet, cook bacon
  • over medium heat until crisp. Remove to paper towels; drain,
  • reserving 1 tablespoon drippings.

2 of 2

Pork Burgers with Sassy Barbecue Sauce (continued)

Directions (continued)

  • Saute onion in drippings until tender. Add garlic; cook 1 minute
  • longer. Add cherry mixture; bring to a boil. Reduce heat; simmer,
  • uncovered, for 5-7 minutes or until slightly thickened.
  • Meanwhile, in a large bowl, combine the pork, pepper and salt. Shape
  • into six patties.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the heat for 6-8 minutes on each side or
  • until a thermometer reads 160° and juices run clear.
  • Top with cheese; cover and grill 1-2 minutes longer or until cheese
  • is melted. Serve on buns with arugula, bacon and sauce mixture.
  • Yield: 6 servings.
Nutritional Facts: 1 burger equals 785 calories, 41 g fat (17 g saturated fat), 157 mg cholesterol, 1,541 mg sodium, 55 g carbohydrate, 2 g fiber, 48 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.