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This beef and pork burger patty recipe delivers the perfect blend of juicy tenderness and bold flavor—restaurant-quality results you can make at home. 🔥 The secret lies in the 50/50 mix of ground beef and pork, which creates a texture that's both succulent and satisfying, with a sear that locks in every last bit of moisture.
I've been perfecting this ratio for years, and it never fails to impress even the most discerning burger lovers.
The magic happens in the seasoning and handling. We're talking a balanced blend of coarse salt, freshly cracked black pepper, and just a touch of garlic powder to enhance the natural flavors without overpowering them.
The key technique? Gently forming the patties by hand (no pressing!) to create those coveted dimples that prevent bulging during cooking. This method ensures your burgers stay perfectly shaped while developing that beautiful crust.
What you'll end up with is a patty that's juicy throughout, with a caramelized crust that's crispy on the outside and tender on the inside. The pork adds subtle sweetness that complements the beef's richness, creating a flavor profile that's more complex than your standard burger.
Whether you're grilling, pan-frying, or using a cast iron skillet, this recipe delivers consistent results every time.
Serve these patties on toasted buns with your favorite toppings—crisp lettuce, ripe tomato slices, and a smear of garlic aioli take them to the next level.
The beauty of this recipe is its versatility; it works equally well for backyard cookouts or weeknight dinners. Let's get cooking—your taste buds will thank you.
Ingredients for beef and pork burger patty
Four juicy patties and a handful of toppings—restaurant-quality burgers start here.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | 1 lb | Coarse grind preferred |
| Ground Pork (80% lean) 🐖 | 1 lb | Freshly ground for best texture |
| Coarse Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked over patties |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For shaping patties |
| Ice Cubes ❄️ | 1 cup | For keeping meat cold |
| Hamburger Buns 🍞 | 4 whole | Toasted for serving |
| Lettuce Leaves 🥬 | 4 whole | Butter lettuce preferred |
| Tomato Slices 🍅 | 4 slices | Ripe, thick-cut |
| Garlic Aioli 🧄🫒 | ¼ cup | Homemade or store-bought |
The meat blend is everything. Grab 80% lean ground beef and pork—the fat content keeps things juicy. Trader Joe's and Whole Foods usually carry pre-mixed burger blends, but I like buying them separately to control the ratio. Freshly ground is key—pre-ground meat gets dry. Keep everything cold until you're ready to shape the patties; ice cubes in a bowl work perfectly for this. Look for coarse kosher salt like Diamond Crystal—it dissolves better than table salt and enhances flavor without overpowering.
No garlic powder? Fresh minced garlic at half the amount works wonders. Running short on olive oil? Avocado oil is a great swap—it's neutral and has a high smoke point. For the aioli, store-bought works in a pinch, but homemade with mayo, lemon juice, and minced garlic takes it to the next level. The buns should be lightly toasted—just 30 seconds in a dry pan or under the broiler. And if you're worried about the patties sticking, chill them for 15 minutes before cooking. Trust me on this—it makes all the difference.
Shape the patties and keep them covered in the fridge for up to 24 hours—they'll even taste better the next day. The meat keeps 2 days in the fridge, but once shaped, use within 12 hours for best texture. Freeze shaped patties on a tray, then transfer to a bag for 3 months. Toasted buns stay fresh for 2 days if stored in a paper bag. Lettuce and tomatoes? Use within 3 days for peak crispness—no sad, wilty toppings here.
Why You'll Love This Recipe
- No-Fuss Mixing: I just dump the beef and pork together—no measuring cups, no fuss—then crack in the garlic powder and salt. Five minutes of kneading, and you’re done. That’s how I keep it simple.
- Salt-Crusted Magic: The kosher salt isn’t just seasoning—it creates this crunchy crust when seared, while the pork keeps the inside juicy. Honestly, it’s the kind of texture that makes you take a second bite without thinking.
- Game for Any Meal: Slap these on buns for burgers, toss them in a skillet with eggs for breakfast, or freeze half for later. I’ve even used them in pasta sauce when I was lazy to cook. Versatile? Absolutely.
- Budget Stretch: Using both beef and pork cuts costs less than all-beef patties, and they freeze like a dream. I make a big batch on Sundays, portion them out, and save money all week. Smart move.
Step-by-step instructions for beef and pork burger patties
Here's how to craft patties with juicy perfection and a flawless sear every time.
👨🍳 Step 1: Chill the Meat Mixture for Better Handling
In a large bowl, combine the 1 lb ground beef (80% lean) and 1 lb ground pork (80% lean). Add the 1 cup ice cubes and gently mix with your hands until the mixture feels cold and pliable. This chilling step is crucial—it prevents the patties from shrinking too much on the grill or skillet and helps maintain moisture during cooking.
While the meat chills, sprinkle in the 1.5 tsp coarse kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp garlic powder. Use your fingertips to work these seasonings evenly throughout the mixture. I like to press the spices into the meat rather than just sprinkling them on top—this ensures every bite has that balanced burst of flavor. Let the mixture sit in the fridge for 10-15 minutes while you prep your cooking surface.
🍳 Step 2: Shape the Patties with Olive Oil for Extra Crisp
After the meat mixture has chilled, divide it into 4 equal portions (about 6 ounces each). Wet your hands with water and gently pat each portion into a ¾-inch thick patty. Here's a pro tip: I like to make a slight dimple in the center of each patty with my thumb—this prevents them from puffing up too much while cooking and ensures even browning.
Place each shaped patty on a plate and brush both sides lightly with the 1 tbsp extra-virgin olive oil. This isn't just for flavor—it creates a barrier that helps the patties develop that perfect crust without sticking. Cover the plate with plastic wrap and refrigerate for another 10 minutes to firm up the patties. Cold patties sear better and hold their shape during cooking.
🔥 Step 3: Cook the Patties to Juicy Perfection
Heat a skillet or grill over medium-high heat until it's hot enough that a drop of water sizzles and evaporates instantly. Add the patties and cook for 4-5 minutes per side for medium doneness (or adjust time based on your preferred doneness). You'll know they're ready when they develop golden brown crusts and the internal temperature reaches 145°F for beef and 145°F for pork (use a meat thermometer to check).
Here's where the magic happens: during the last 30 seconds of cooking, add a sprinkle of freshly ground black pepper to each patty. The steam from the hot surface will make the peppercorns pop slightly, adding a subtle crunch and extra flavor. Let the patties rest for 5 minutes before assembling—this crucial step keeps all those juices locked inside where they belong.
🥘 Step 4: Assemble Burgers with All the Fixings
Toast the 4 whole hamburger buns in a dry skillet or under a broiler for 1-2 minutes until golden brown. While they toast, spread 2 tablespoons of garlic aioli on each bottom half of the bun. This is where the flavor really comes together—the creamy aioli balances the richness of the meat perfectly.
Layer each burger with a whole lettuce leaf, 2 slices of tomato, and one of the cooked patties. Top with the remaining 0.25 cup garlic aioli (divided evenly) and the top half of the bun. Press gently to melt the cheese (if using) and let the flavors meld for 1 minute before serving. The warm buns and cool toppings create the perfect temperature contrast for every bite.
Pro Tips For Making Beef And Pork Burger Patty
- Mix the Meat Twice: I learned this the hard way—after shaping patties, I’d forget to rework the seasoning into the center. Split your mix into two batches: season the first half, then mix it into the second half. This guarantees even flavor all the way through, not just on the outside.
- Press Hard, Shape Flat: Don’t be gentle. Use your palm to press the patties into uniform ¾-inch thickness—any thicker, they’ll steam instead of sear. A flat bottom also prevents them from puffing up like a sad soufflé while cooking.
- Skip the Overworking: After mixing, stop touching the meat. Overhandling makes patties dense and tough. Just shape them once, then let them rest—no need to "fix" the edges or reshape. They’ll hold together better when they hit the pan.
- Salt First, Then Wait: Add all your kosher salt upfront (about 1½ tsp per pound of meat mix), then let the seasoning draw out moisture for 10 minutes. Pat the patties dry before cooking—this crusts them perfectly instead of turning them soggy. (Yes, even if you’re impatient like me.)
Dietary considerations for beef and pork burger patty
Gluten-Free Adaptations
For gluten-free burgers, swap the standard buns for gluten-free hamburger buns like those from Canyon Bakehouse or Udi's. These buns toast beautifully and hold up to the juicy patties. I've tested them at my restaurant, and they're the closest to traditional buns in texture.
If you can't find them, try lettuce wraps—butter lettuce or romaine leaves work perfectly and keep the meal light. 🥬
Dairy-Free Options
Skip the cheese entirely or use dairy-free alternatives like Violife or Miyoko's shredded cheddar. For the aioli, replace mayo with vegan mayo (I love Hellmann's Vegan) and use lemon juice and garlic powder for the same tangy kick.
The flavor stays rich and creamy without dairy. The patties themselves are naturally dairy-free, so this swap only affects the toppings.
Low-Carb Modifications
To make these burgers low-carb, replace the buns with portobello mushroom caps (grilled for 5 minutes per side) or low-carb tortillas like those from Mission Carb Balance. The patties remain the same, but the bun swap cuts carbs dramatically.
I've served these at cookouts with great success—the portobello adds an earthy depth that pairs wonderfully with the beef and pork blend. 🍄
Allergen-Friendly Tips
For nut allergies, double-check your garlic aioli ingredients—some brands process in facilities with nuts. If you're avoiding eggs, use egg-free mayo or make your own aioli with olive oil and lemon juice instead.
For soy concerns, ensure your garlic powder is soy-free (many brands are, but always verify). The patties themselves are naturally free of top allergens, making them a safe base for customization.
Vegetarian Swaps
While this recipe is meat-focused, you can create a vegetarian version by replacing the beef and pork with beyond meat or impossible burger crumbles. Keep the same seasoning and shaping technique—they hold together beautifully.
For a more traditional approach, use black bean and mushroom blends (sautéed with garlic and smoked paprika) to mimic the texture. The flavor profile changes, but the technique remains the same for that satisfying patty experience. 🌱
Nutrition facts
Frequently asked questions
Why mix beef and pork for burgers?
The pork adds subtle sweetness that balances the beef's richness, creating a more complex flavor profile. The fat distribution from both meats also keeps burgers juicier than beef-only patties. This 50/50 blend is my secret weapon for restaurant-quality texture at home!
Can I use pre-made burger blends?
Yes, but freshly ground meat makes all the difference. Pre-ground blends often contain anti-caking agents that can make patties dry. If you must use them, look for 80% lean ground chuck and pork shoulder at specialty butchers—they're worth the extra effort for that perfect sear.
What's the best way to keep patties from shrinking?
Chill the meat with ice cubes before shaping, and make a slight dimple in each patty. This prevents excessive puffing. Also, cook over medium-high heat and resist pressing them with a spatula—this squeezes out juices and causes shrinkage. Let them rest 5 minutes before serving to redistribute juices.
How do I make these patties ahead of time?
Shape the patties and refrigerate them on a plate for up to 24 hours. For longer storage, freeze them on a tray (not touching) for 3 months. Thaw overnight in the fridge—never at room temperature. The flavor actually improves after resting overnight!
What's the perfect internal temperature?
For medium doneness, aim for 145°F internal temperature (safe for both beef and pork). Use a meat thermometer inserted into the thickest part—the color alone isn't reliable. The crust should be golden brown with slight char marks for that smoky flavor we all love.