The Ultimate Beef and Pork Burger Recipe
This beef and pork burger recipe combines 80/20 ground chuck and ground pork for an exceptionally juicy and flavorful patty perfect for the grill or griddle.
Equipment
- Large mixing bowl For combining the ground meats.
- Grill or Griddle For cooking the burger patties.
- Instant-read thermometer To ensure burgers reach a safe 160°F internal temperature.
Ingredients
For the Burger Patties
- 1 lb 80/20 ground chuck
- 1 lb ground pork Not pre-seasoned or sausage.
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- Garlic powder or onion powder optional, for seasoning
For Serving
- 6 brioche burger buns
- 6 slices cheddar cheese optional
- Lettuce, tomato, and other desired toppings
Instructions
- In a large bowl, gently combine the cold ground chuck and ground pork with your hands until just incorporated, about 30-40 seconds. Do not overmix.
- Divide the mixture into 6 equal portions (about 1/3 lb each). Gently shape each portion into a patty about 3/4 to 1 inch thick and a half-inch wider than your buns.
- Press a shallow dimple into the center of each patty with your thumb to prevent it from puffing up during cooking.
- Place the formed patties on a tray lined with wax paper and refrigerate for at least 30 minutes to help them hold their shape.
- Preheat your grill to medium-high heat (400-450°F) and set up a two-zone cooking area (direct and indirect heat).
- Just before cooking, generously season the outside of the patties with coarse sea salt and freshly ground black pepper.
- Place the patties on the direct heat side of the grill. Sear for 2-3 minutes per side to develop a flavorful crust.
- Move the patties to the indirect heat side to finish cooking. Continue cooking until an instant-read thermometer inserted into the center registers 160°F.
- If using cheese, place a slice on each patty during the final minute of cooking to melt.
- Remove the burgers from the grill, let them rest for a few minutes, and serve on toasted buns with your favorite toppings.
Notes
For the juiciest results, handle the meat gently and keep it cold before mixing. Because this recipe contains ground pork, the safe internal temperature for the finished burgers is 160°F.