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Pork Burgers with Sassy Barbecue Sauce Recipe
Pork Burgers with Sassy Barbecue Sauce Recipe photo by Taste of Home

Pork Burgers with Sassy Barbecue Sauce Recipe

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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
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 burger equals 785 calories, 41 g fat (17 g saturated fat), 157 mg cholesterol, 1541 mg sodium, 55 g carbohydrate, 2 g fiber, 48 g protein.


  1. 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. 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.
  3. Meanwhile, in a large bowl, combine the pork, pepper and salt. Shape into six patties.
  4. 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.
  5. 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.
Originally published as Pork Burgers with Sassy Barbecue Sauce in Country Woman August/September 2012, p41

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Sep. 8, 2014

"This is soooo good. Love the use of the cheeries. It really bumps this up giving it a rich flavor !"

Reviewed Sep. 3, 2014

"yummy!! I do not eat spicy foods normally, but this was awesome. The heat dissipated immediately."

Reviewed Aug. 30, 2014

"I have not tried these yet, but I intend to as soon as I go to the store. They sound great..I especially like the idea of the fruit in them."

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