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This Blue Apron pork burger recipe delivers the perfect balance of herb-buttered crust and juicy pink centers—a technique I perfected after years of testing at The Smoky Pig.
The secret lies in using a blend of ground pork shoulder and fat, which keeps burgers moist while developing a rich, savory depth during cooking. My heritage pig farm in Georgia supplies the ideal cut for this recipe, but any quality ground pork will work with the same results.
The herb butter crust transforms an ordinary pork patty into something extraordinary—golden, crispy edges that give way to tender, juicy meat inside. I developed this method after countless hours experimenting with different breading techniques, and it never fails to impress.
The key is pressing the patties gently before cooking to ensure even contact with the hot surface, which creates that signature crust without drying out the center.
What makes these pork burgers truly special is how they elevate a simple meal into a restaurant-worthy experience. The herb butter adds layers of flavor with every bite, while the juicy interior ensures no one will ask for seconds—unless they do.
Serve on toasted brioche buns with caramelized onions and a tangy mustard sauce for the full experience.
Perfect for weekend brunches, summer cookouts, or weeknight dinners when you crave something hearty yet refined. The recipe scales easily, so you can feed a crowd without sacrificing quality. Let's get cooking—your taste buds will thank you.
Ingredients for blue apron pork burger
Juicy pork patties with crispy herb-buttered crusts—just a few ingredients transform burgers into restaurant-quality bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork Shoulder 🥩 | 1 ½ lb | 80% lean, 20% fat preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for herb butter |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | 2 tbsp | Or 1 tsp dried thyme |
| Garlic Cloves 🧄 | 4 cloves | Minced, not powdered |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Brioche Buns 🍞 | 4 whole | Sliced in half, toasted |
| Yellow Onions 🧅 | 1 whole | Thinly sliced, caramelized |
| Dijon Mustard 🍯 | 1 tbsp | For mustard sauce |
| Mayonnaise 🥫 | ¼ cup | For mustard sauce |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vegetable Oil 🫒 | 2 tbsp | For cooking patties |
The pork shoulder is your secret weapon—look for 80% lean, 20% fat at the meat counter (the butcher can grind it fresh if needed). Costco or Whole Foods usually carry it pre-ground, but if you're buying whole cuts, ask for the shoulder. The fat content keeps burgers moist, so don't skimp. For the herb butter, European-style unsalted butter (like Plugrá) melts better than American brands. If you can't find it, Land O'Lakes works in a pinch—just don't overwork it when mixing.
No fresh thyme? Dried works at one-third the amount, but fresh gives that bright, herby punch. The garlic should be freshly minced—pre-minced jars have oxidized oil. For the mustard sauce, Dijon mustard adds depth, but whole-grain mustard works too. Swap mayo for Greek yogurt if you want tangier sauce. The brioche buns? Trader Joe's has the best pre-sliced ones, but any soft, buttery bun will do. Caramelized onions can be store-bought (check the Trader Joe's or Whole Foods refrigerated section), but homemade takes 10 minutes and tastes 100x better.
The herb butter keeps best in the fridge for 3 days, wrapped tightly in parchment. Pork patties can be shaped ahead and refrigerated for 24 hours, but let them sit at room temp for 20 minutes before cooking. The mustard sauce lasts 5 days in the fridge—double the batch, you'll want leftovers. For meal prep, assemble burgers (patties + buns + toppings) and keep them separate until ready to eat to prevent sogginess. Freeze patties for 3 months—thaw overnight in the fridge before cooking.
Why You'll Love This Recipe
- No-Fuss Assembly: The pork shoulder mixes into patties in minutes—no shaping stress, no overworking the meat. (Honestly, my hands stay clean while the flavor builds.)
- Herb-Butter Magic: That butter-basted thyme and parsley? It turns a simple burger into something restaurant-worthy. The garlic cloves? They’re the secret—crispy edges, juicy inside.
- Game for Any Meal: Toss them on buns for lunch, slice into salads for dinner, or freeze extras for quick weeknight dinners. My kids even ask for them cold in sandwiches.
- Budget Wins: Pork shoulder stretches further than beef, and the herbs add luxury without breaking the bank. Leftovers reheat perfectly—no sad, dry bites here.
Step-by-step instructions for herb-buttered pork burgers
Here's how to craft juicy pork patties with a golden herb-butter crust and caramelized onions.
Make the Herb Butter and Season the Pork
In a small bowl, combine the 0.5 cup unsalted butter, 0.25 cup finely chopped fresh parsley, 2 tablespoons fresh thyme leaves, 4 minced garlic cloves, 1.5 teaspoons salt, and 1 teaspoon black pepper. Mix well and refrigerate until ready to use. This herb butter will create that signature crust we're after.
While the butter chills, divide the 1.5 lb ground pork shoulder into 4 equal portions (about 3.75 ounces each). Gently shape each portion into a ¾-inch thick patty, being careful not to overwork the meat. The pork should hold together but still have a slight texture—this ensures juicy results. Let the patties rest at room temperature for 10 minutes before cooking.
Cook the Pork Patties to Juicy Perfection
Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Once the oil shimmers, add the pork patties and cook for 3-4 minutes per side until they reach an internal temperature of 145°F (they'll continue cooking as they rest). Don't press down on the patties—they'll release naturally when ready.
During the last 30 seconds of cooking, place 2 tablespoons of the herb butter on top of each patty. The butter will melt and create a golden, flavorful crust. Transfer the patties to a plate and tent loosely with foil to keep warm. This resting step is crucial—it lets the juices redistribute for that melt-in-your-mouth texture.
Caramelize the Onions for Sweet Contrast
In the same skillet (no need to clean it—the fond adds flavor), reduce heat to medium-low and add 1 thinly sliced yellow onion. Cook for 12-15 minutes, stirring occasionally, until the onions are deep golden brown and tender. This caramelization adds natural sweetness that balances the savory pork.
Remove the skillet from heat and stir in the remaining 2 tablespoons herb butter, letting it melt into the onions. The onions should be glossy and coated with the herb butter—this is where all the flavors come together. Keep the onions warm until ready to assemble.
Prepare the Mustard Sauce and Toast the Buns
In a small bowl, whisk together 0.25 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice until smooth. This tangy sauce ties everything together—don't skip it. Taste and adjust seasoning if needed, but it should be perfectly balanced as written.
While the sauce rests, lightly toast the 4 brioche buns until golden and warm. You can do this in a toaster or under a broiler for 1-2 minutes per side. The toasted buns add a nice crunch that contrasts with the juicy patties and caramelized onions.
Assemble the Burgers for Maximum Flavor
Spread 1 tablespoon of the mustard sauce on the bottom half of each toasted bun. Place a pork patty on top, followed by 2 tablespoons of caramelized onions, and another 1 tablespoon of mustard sauce. Top with the bun lid and serve immediately.
Each bite should deliver that perfect combination: a juicy pink center, a crispy herb-butter crust, sweet caramelized onions, and a tangy mustard kick. The brioche buns add a buttery richness that ties everything together beautifully. Enjoy while warm—these burgers are best fresh off the plate!
Pro Tips For Making Blue Apron Pork Burger
- Use Cold Pork, Warm Pan: I learned this the hard way—forming the patties with cold ground pork shoulder (straight from the fridge) and letting the pan scream hot before adding them guarantees a juicy interior and a perfect crust. Cold meat cooks more evenly, and that initial sear locks in all those herbs and garlic flavors you’re paying for.
- Mince Garlic Like You Mean It: Fresh thyme and parsley are forgiving, but garlic? Not so much. Pulse those cloves in a food processor for about 10 seconds—just until they’re tiny specks, not a paste. You want them to dissolve into the butter and pork without turning the mixture into a muddy gray sludge. (Yes, I’ve made that mistake.)
- Skip the Overmixing: The moment you combine the pork with butter, herbs, and garlic, stop stirring after 10 seconds. Overworking the meat makes burgers dense and tough—like you’re serving hockey pucks instead of something tender. Just press the seasoning into the meat with your fingers and shape gently.
- Rest the Patties Before Cooking: Give those formed patties a solid 5-10 minutes under foil before hitting the pan. This lets the butter and herbs meld into the meat instead of melting out the second they touch heat. (I know, I know—you’re eager to cook. But trust the process.)
Flavor customization for blue apron pork burger
Spicy Kick Option
Crank up the heat by adding 1 teaspoon smoked paprika and ½ teaspoon cayenne pepper directly to your herb butter mixture. For extra depth, swap 2 tablespoons of the herb butter with 2 tablespoons of chipotle mayo (mix ¼ cup mayo with 1 teaspoon adobo sauce from canned chipotles).
This smoky-spicy twist keeps the crust crispy while adding a slow-building heat that pairs perfectly with the juicy pork. 🌶️
Sweet & Smoky BBQ Twist
Transform your burgers into mini pulled pork sliders by mixing 2 tablespoons of BBQ sauce (I recommend Sweet Baby Ray's) into the herb butter before cooking. After searing the patties, let them rest for 5 minutes, then shred with forks.
Pile the shredded pork onto toasted buns with extra caramelized onions and a drizzle of honey mustard (mix 1 tbsp Dijon with 1 tbsp honey). This fusion style brings Southern BBQ flavors to your burger game. 🔥
Umami Bomb Addition
Elevate the flavor profile by incorporating 1 tablespoon soy sauce into the herb butter or brushing it on the patties before cooking. For an extra umami punch, add 1 tablespoon fish sauce to the mustard sauce.
These ingredients deepen the savory notes without overpowering the pork's natural richness. I often use this technique when serving to guests who love bold, complex flavors. 💫
Herb Variations
Swap out the parsley and thyme for other fresh herbs based on what you have: cilantro and lime zest for a Mexican-inspired twist, rosemary and sage for a woodsy, earthy flavor, or dill and chives for a lighter, brighter taste.
Each herb brings a unique character—experiment to find your favorite combo. My go-to is rosemary and sage for a Thanksgiving-inspired burger that feels festive year-round. 🌿
Cheese Infusion
Add ½ cup shredded Gruyère cheese or blue cheese crumbles to the herb butter mixture for a melty, tangy surprise. Gruyère adds a nutty depth that complements the pork beautifully, while blue cheese brings a bold, creamy tang.
Sprinkle an extra ¼ cup of cheese on top of the patties during the last minute of cooking so it melts into a golden blanket. This is a game-changer for cheese lovers! 🧀
Garnish Like a Pro
Take your burgers to the next level with these simple garnishes: a sprinkle of toasted sesame seeds for crunch, pickled jalapeños for acidity, or quick-pickled red onions (slice ½ red onion thin, soak in ½ cup vinegar, 1 tsp sugar, and ½ tsp salt for 15 minutes).
These toppings add texture and brightness that cut through the richness of the pork and butter. 💡
Nutrition facts
Frequently asked questions
Can I use ground beef instead of pork for this recipe?
While you can swap pork for beef, the texture and flavor will differ significantly. Pork patties stay juicier due to their higher fat content, while beef tends to dry out faster. If you must use beef, opt for 80% lean ground chuck and reduce cooking time to 2-3 minutes per side to prevent overcooking. The herb butter technique still works, but expect a firmer bite.
How do I fix dry pork burgers?
Dry pork burgers usually happen from overworking the meat or cooking too long. To salvage them, slice patties thinly and pan-fry in 2 tablespoons butter with 1 tablespoon balsamic vinegar for 1-2 minutes until heated through. The acidity will add moisture. For next time, use 80% lean pork shoulder, shape patties gently, and never press them while cooking.
Can I make these pork burgers ahead of time?
Shape patties and refrigerate them for up to 24 hours before cooking. For make-ahead burgers, assemble the entire recipe (patties, buns, and toppings) and refrigerate in separate containers. Cook patties fresh when ready to serve—they reheat best in a skillet for 1-2 minutes per side to maintain crispiness. The herb butter keeps well for 3 days in the fridge.
What's the best way to cook these burgers on the grill?
Grill over medium heat for 4-5 minutes per side, brushing with herb butter during the last 30 seconds of cooking. Use a meat thermometer to check for 145°F internal temp. For extra flavor, preheat the grill with wood chips (hickory or applewood work well). Let patties rest 5 minutes before serving to prevent juices from escaping.
Can I freeze the herb butter for later use?
Yes, but handle it carefully. Portion the herb butter into 2-tablespoon servings, wrap tightly in plastic wrap, then place in a freezer bag. It keeps for 3 months. To use, thaw in the fridge overnight and let sit at room temp for 10 minutes before spreading on patties. Never microwave—it can melt the butter unevenly.