BBQ Pork Burgers – Juicy Grilled Patties in 23 Minutes
These juicy barbecue pork hamburgers are so easy to make, even for a beginner, and they offer a tasty and meaty result. The pork is flavoured with garlic and thyme.
Equipment
Barbecue grill (gas or charcoal)
Mortar and pestle or pepper mill
Instant-read meat thermometer
Large mixing bowl
Burger spatula (wide, thin blade)
Ingredients
2 pounds ground pork - minced pork, about 900g
3 cloves garlic - minced- 1 ½ teaspoons fine sea salt - adjust to taste
1 tablespoon black peppercorns - (whole) ; cracked
1 teaspoon thyme - ground
2 tablespoons olive oil - for brushing the grill grates, about 30ml
4 whole hamburger buns - to serve- 4 small leaves lettuce - to serve, optional
1 medium onion - sliced, to serve, optional
1 medium tomato - sliced, to serve, optional
4 tablespoons ketchup - to serve, optional
4 tablespoons mayonnaise - to serve, optional
Instructions
- Preheat the barbecue to medium-high heat (approximately 400–450°F / 200–230°C). Clean and oil the grill grates to prevent sticking.
- Using a mortar and pestle or pepper mill, crack the whole black peppercorns into coarse pieces. In a large mixing bowl, add the ground pork, cracked pepper, minced garlic, salt, and ground thyme. Mix gently with your hands until the seasoning is evenly distributed — do not overwork the meat or the patties will be dense and rubbery.2 pounds ground pork, 3 cloves garlic, 1 1/2 teaspoons fine sea salt, 1 tablespoon black peppercorns, 1 teaspoon thyme
- Divide the mixture into 4 equal portions and shape each into a patty about ¾ inch (2cm) thick. Press a shallow indent into the centre of each patty with your thumb — this prevents the burger from doming as the pork contracts during cooking.
- Brush the grill grates with olive oil. Place the patties on the grill and cook for 5–6 minutes per side without pressing down on them, until the internal temperature reaches 160°F / 71°C. Remove the patties from the grill and rest for 2 minutes before serving.2 tablespoons olive oil
- Toast the burger buns cut-side down on the grill for 1–2 minutes until lightly charred. Assemble the burgers with lettuce, sliced onion, tomato, ketchup, and mayonnaise as desired.4 whole hamburger buns, 4 small leaves lettuce, 1 medium onion, 1 medium tomato, 4 tablespoons ketchup, 4 tablespoons mayonnaise
Notes
Storage: Cooked burgers keep in the fridge for up to 3 days in an airtight container. Reheat in a covered skillet over medium-low heat with a splash of water.
Freezer: Freeze raw shaped patties on a parchment-lined baking sheet until solid, then transfer to a zip-lock bag. Use within 2 months. Thaw overnight in the fridge before grilling.
Make-Ahead: Mix and shape patties up to 24 hours ahead. Layer between parchment paper, cover tightly, and refrigerate.
Substitution: Swap ground thyme for 1 tablespoon of fresh thyme leaves, finely chopped, for a brighter herbal flavour.
Pro Tip: Press a shallow indent into the centre of each patty with your thumb before grilling — this prevents the patty from doming as the proteins contract during cooking.
Nutrition
Serving: 1servingCalories: 798kcalCarbohydrates: 11gProtein: 40gFat: 66gSaturated Fat: 21gPolyunsaturated Fat: 11gMonounsaturated Fat: 29gTrans Fat: 0.03gCholesterol: 169mgSodium: 1233mgPotassium: 857mgFiber: 2gSugar: 5gVitamin A: 456IUVitamin C: 9mgCalcium: 67mgIron: 3mg
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