Beef and Pork Burgers

This recipe for beef and pork burgers could have saved the family hamburger nights of my youth. Back then, I didn’t realize that hamburgers could be anything other than fast-food burgers. This recipe for hamburgers with beef and pork proves otherwise. Combining ground beef and pork with crisped bacon and binding it all together with soft bread crumbs and egg creates a tender, juicy patty that’s sturdy enough to hold up on the grill.

The first thing my father taught me to grill was his version of the best hamburger recipe. I was thrilled to learn how to use a charcoal grill and carefully flip the burgers over the sizzling coals. But the patties, flavored with a packet of onion soup mix, always ended up blackened and dry. These hamburgers with beef and pork are the complete opposite. They’ll be the star of any summer cookout, holiday picnic or tailgate party.

Ingredients for Beef and Pork Burgers

• Bacon: Any type of bacon works in this recipe, but thick-cut bacon will stay meatier and chewier, even when crisp. Use the best bacon brand for the best flavor.
• Onion and garlic: Chopped onion and minced garlic are cooked with the bacon until tender to add flavor and moisture to the beef and pork burgers.
• Bread crumbs: Bread crumbs are more common in meatball recipes or meat loaf, but they work the same way here to hold the thick patties together and keep them juicy. Use soft bread crumbs and not crispy dried bread crumbs like panko.
• Egg: Mix the meat with a beaten egg and some water to moisten the bread and help the burgers stay together.
• Seasonings: The patties are seasoned with dried parsley flakes, salt, dried marjoram, paprika and pepper, which are pantry-friendly and essential spices.
• Meat: These hamburgers use half ground beef and half ground pork for a softer texture than an all-beef patty. When choosing the best ground beef for burgers, look for a blend of 80% lean and 20% fat.
• Hamburger buns: Toasted and split hamburger buns provide a soft landing pad for the burgers. The choice of seeded, potato, brioche or Hawaiian-style buns is up to you. You could even make homemade hamburger buns from scratch.
• Toppings: The recipe suggests classic burger toppings like mayonnaise, lettuce leaves, tomato slices and red onion, but consider that just a starting point. Add all your favorites like pickle slices, ketchup or mustard.

Directions

Step 1: Make the burger patties

Taste of Home

In a small skillet, cook the bacon, onion and garlic over medium heat until the bacon is crisp. Drain the bacon and place it in a small bowl.

Taste of Home

Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.

Taste of Home

Crumble the beef and pork over the mixture and mix well.

Taste of Home

Shape the mixture into eight 3/4-inch-thick patties.

Editor’s Tip: Use lightly wet hands when mixing and shaping to prevent the meat mixture from sticking to your fingers. Don’t overmix the meat—that could cause tough burgers.

Step 2: Grill the burgers

Taste of Home

Grill the patties, uncovered, over medium-hot heat for four to five minutes on each side or until a thermometer reads 160°F.

Editor’s Tip: Insert the thermometer into the burger from the side, not the top, to ensure you are capturing the temperature in the middle of the patty and not poking through and touching the grill.

Step 3: Assemble the burgers

Serve the burgers on buns with mayonnaise, lettuce, tomato slices and red onion.

Ellie Crowley for Taste of Home

Beef and Pork Burgers Variations

• Make them gluten-free: This recipe can be made gluten-free with gluten-free buns and bread crumbs. Use an extra gluten-free bun to make the soft bread crumbs.
• Top with a special sauce: A smear of plain mayonnaise is fine, but mixing mayonnaise into a flavorful burger sauce or copycat In-N-Out sauce will make your burger taste like one from your favorite restaurant.
• Double up on the bacon: Since the patties are made with bacon, lean into that porkiness and top the burger with crispy slices of bacon and some cheese to make a bacon cheeseburger. You could also simmer a sweet and salty bacon jam to slather over top.
• Glaze the burgers: Brush the patties with sauce during the last few minutes on the grill to add even more flavor. Try a barbecue sauce: any type works, from classic to fruity to mustard-heavy.
• Load up on the toppings: These simply seasoned patties can be transformed into the loaded burger of your dreams, whether that’s a mushroom and Swiss burger or a pineapple-topped Hawaiian burger. Get creative and add some guacamole, onion rings, macaroni and cheese, potato chips or a fried egg.

How to Store Beef and Pork Burgers

Store cooked and cooled beef and pork burgers in an airtight container in the refrigerator. Reheat the patties in the microwave or a skillet over medium heat until they’re just warmed through so they don’t dry out.

How long do beef and pork burgers last?

Although beef and pork burgers taste best right off the grill, they will last for up to four days in the refrigerator. Raw ground meat lasts one to two days in the fridge; the same is true for uncooked, shaped beef and pork burgers.

Can you freeze beef and pork burgers?

Freezing hamburgers with beef and pork is a great way to meal-prep future easy dinners. Wrap each shaped patty in storage wrap or freezer paper, then place them in a freezer-proof food storage bag to prevent freezer burn for up to three months. Thaw the frozen burgers overnight in the refrigerator before cooking them.

Can you make beef and pork burger patties ahead of time?

You can make beef and pork burger patties one to two days ahead. Place uncooked beef and pork burgers on a parchment or aluminum foil-lined baking sheet, cover them to keep them from drying out, and refrigerate them.

Beef and Pork Burger Tips

Ellie Crowley for Taste of Home

How do you keep beef and pork burger patties juicy?

To keep beef and pork burgers juicy, don’t overmix the meat: Stop when everything is nicely combined. During cooking, avoid pressing down on the patties, which will squeeze out all the liquid and potentially cause grill flare-ups, charring the exterior. Also, use a meat thermometer to take the internal temperature so the burgers are perfectly done. Let them rest for about five minutes so the juices settle and redistribute.

Can you cook beef and pork burgers to medium rare?

No, between the ground meat and the raw egg, it’s essential to abide by food-safe cooking temperatures and cook the burgers to an internal temperature of 160º, which is past medium rare. The cooked vegetables, egg, water and soft bread crumbs ensure that the burgers will still be tender, juicy and loaded with flavor.

How do you make soft bread crumbs?

To make soft bread crumbs, tear bread into pieces and place them in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup of crumbs.

What can you serve with beef and pork burgers?

You can serve beef and pork burgers with classic accompaniments like French fries, onion rings or dill pickles, or opt for less expected burger sides. Try coleslaw, potato salads or other vegetable side dishes to round out the meal. Looking for something sweet? Blend a thick milkshake to wash it all down.