This pork and beef hamburger recipe blends ground pork and beef for tender, juicy patties with rich flavor and a crisp sear.
When you mix pork and beef in one patty, you get the deep taste of ground beef with the soft, juicy bite of ground pork. This recipe gives you clear ratios, pantry seasonings, and simple cooking steps for stacked burgers at home.
The method stays simple on purpose. You do not need special gear or skills. You stir everything in one bowl, shape even patties, then cook them on a grill or in a skillet until the center hits a safe temperature.
Why This Pork And Beef Burger Mix Works
Ground pork brings sweetness and extra fat, while ground beef adds that classic burger taste and a slightly firmer texture. Together they form a patty that stays moist, browns well, and holds its shape on the grill or in a pan.
The seasoning mix stays simple: salt, black pepper, aromatics, and a touch of binder. Nothing hides the meat; it keeps the patty balanced and evenly cooked.
Core Ingredients And What They Do
Here is a quick look at the main ingredients you will use and why they matter for a pork and beef hamburger mix.
| Ingredient | Amount For 4 Patties | Role In The Burger |
|---|---|---|
| Ground Beef (80/20) | 1 pound (450 g) | Brings beefy flavor and structure |
| Ground Pork (20–30% fat) | 3/4 pound (340 g) | Adds moisture and gentle sweetness |
| Kosher Salt | 1 1/2 teaspoons | Seasons the meat all the way through |
| Freshly Ground Black Pepper | 1 teaspoon | Adds warmth and bite |
| Finely Minced Onion Or Shallot | 1/4 cup | Gives gentle sweetness and moisture |
| Garlic (Minced Or Grated) | 2 cloves | Boosts savory depth |
| Egg (Lightly Beaten) | 1 large | Helps patties hold together |
| Breadcrumbs Or Crushed Crackers | 1/4 cup | Soaks juices and keeps burgers tender |
| Oil Or Melted Butter | 1 tablespoon | Improves browning in a pan |
Pork And Beef Hamburger Recipe Ingredients And Ratios
The base ratio here is roughly 60 percent beef to 40 percent pork by weight. That gives you enough fat for a juicy burger without heavy flare-ups on the grill. If your ground pork is very lean, you can move closer to a 50:50 split for more moisture.
For four hearty burgers, aim for about 1 3/4 pounds (790 g) of meat in total. That amount forms four patties in the 7–8 ounce range, big enough to fill a standard burger bun and still cook through on the stovetop.
Choosing The Meat
For the beef portion, look for ground chuck or a blend labeled around 80 percent lean and 20 percent fat. Leaner grinds tend to dry out once mixed with pork and cooked through.
If you grind meat at home, combine beef chuck and pork shoulder in the hopper and use a medium grinding plate.
Helper Ingredients
Onion, garlic, and breadcrumbs all change how the pork and beef mix behaves. Onion and garlic add aroma and a touch of sweetness. Breadcrumbs soak up fat and juices and then release them again as the burger cooks, which keeps the patties soft instead of crumbly.
The egg acts like a gentle glue. You do not need much; one egg for the full batch is enough. Too much egg turns the patties dense, more like meatloaf than a burger.
Step-By-Step Method For Juicy Pork And Beef Burgers
Here is a simple way to turn the meat and pantry staples into thick, juicy burgers that cook evenly and stay together on the grill or in a skillet.
1. Mix The Seasonings First
In a large bowl, whisk the egg, salt, pepper, minced onion, garlic, and breadcrumbs until everything looks evenly combined. Mixing the seasonings before adding the meat helps you avoid overworking the pork and beef later.
2. Gently Combine Pork And Beef
Add the ground beef and ground pork to the bowl in loose clumps. With clean hands, fold the meat over the seasoning mix with a light touch. Stop as soon as the mixture looks streaked but fairly even. A little marbling of pork and beef inside each patty gives better texture.
At this point you can cook a small test piece in a pan, taste it, and adjust salt or pepper if needed. This step gives you control over seasoning before you commit to shaping all the patties.
3. Shape Even Patties
Divide the mixture into four equal portions. Shape each one into a ball, then press it into a disk about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb. That small dent helps the patties cook flat instead of puffing up.
Set the patties on a plate or small tray, cover, and chill in the fridge for at least 20–30 minutes. Cold patties hold their shape better when they hit hot metal.
4. Preheat Grill Or Skillet
For a grill, heat to medium-high. Clean the grates and oil them lightly. For a skillet, set it over medium-high heat and add a thin film of oil or a bit of butter. You want the cooking surface hot enough that the burgers sizzle as soon as they touch it.
5. Cook To A Safe Internal Temperature
Place the patties on the hot grill or skillet. Cook for 4–5 minutes on the first side without pressing down, then flip and cook another 4–6 minutes, depending on thickness. Use an instant-read thermometer to check the center; mixed pork and beef burgers should reach at least 160°F (71°C), which matches USDA guidance on ground meat for safe eating.
Once the patties reach temperature, move them to a clean plate and let them rest for five minutes. Resting lets the juices settle back into the meat so they stay inside the burger instead of running onto the plate.
6. Toast Buns And Assemble
While the burgers rest, split your buns and toast the cut sides on the grill or in the skillet for 30–60 seconds. A light toast gives some crunch and keeps sauces from soaking straight into the bread. Then stack patties, cheese if you like it, and toppings.
Pork And Beef Burger Recipe For Grill Or Skillet
The same mix works for both outdoor grilling and stovetop cooking. On a grill you get smoky edges and clear grill marks. In a skillet you get even browning over the whole surface and more control over flare-ups.
Grilling Tips
Keep the lid mostly closed to hold heat but not so tight that the grill fills with smoke. Leave a cooler zone on the grill so you can move burgers if they start to char too quickly.
Stovetop Tips
Use a heavy skillet, such as cast iron or a thick stainless pan. Let it heat for several minutes before you add the patties.
Cooking Methods And Timing At A Glance
Cooking time changes with heat level, pan material, grill type, and patty thickness. The times below give a starting point for a 3/4 inch thick pork and beef patty that weighs about 7–8 ounces.
| Method | Heat Level | Approximate Time To 160°F |
|---|---|---|
| Gas Grill | Medium-High, Lid Closed Most Of The Time | 8–12 minutes total |
| Charcoal Grill | Direct Heat, Coals In An Even Layer | 8–12 minutes total |
| Cast Iron Skillet | Medium-High On The Stovetop | 9–13 minutes total |
| Stainless Skillet | Medium To Medium-High With A Little Oil | 10–14 minutes total |
| Oven Broiler | Top Rack, Patties On A Rack Over A Sheet Pan | 10–15 minutes total |
| Oven Bake | 350°F (175°C) On A Sheet Pan | 20–25 minutes total |
| Indoor Grill Pan | Medium-High With Light Oil | 9–13 minutes total |
Toppings, Sauces, And Bun Choices
Pork adds a gentle sweetness that plays well with many toppings. The classic route uses American cheese, crisp lettuce, tomato slices, pickles, and a simple burger sauce made from mayo, ketchup, and a little mustard.
If you want to lean into the pork side of the patties, try sliced cheddar, caramelized onions, and a smear of grainy mustard. Coleslaw or pickled onions work well too, since they cut through the richness of the pork and beef mix.
Soft brioche buns feel indulgent, while plain sesame seed buns keep things familiar. Potato buns hold up nicely to thick patties and juicy toppings without breaking apart.
Food Safety, Leftovers, And Make-Ahead Tips
Pork and beef burgers stay safer and taste better when you handle them with a few simple habits. Keep raw meat cold until just before mixing, and wash your hands, cutting boards, and tools after they touch raw meat. Do not leave formed patties out on the counter for long stretches.
Once cooked, leftover patties can be stored in the fridge for up to four days in a sealed container. Leftover patties also make great quick lunches. Reheat them gently in a covered skillet over low heat or in a low oven until the center is hot. Public resources such as FoodSafety.gov temperature charts give helpful reference points for safe internal temperatures for many foods.
You can also freeze raw patties from this pork and beef hamburger recipe. Lay them on a parchment-lined tray, freeze until firm, then wrap each patty and store in a freezer bag. Thaw overnight in the fridge before cooking so they cook evenly and reach a safe internal temperature all the way through.
Once you run through this recipe a couple of times, it turns into an easy weeknight habit. Mix pork and beef, shape, chill, cook to 160°F, and stack with your favorite toppings.
