Pork and Bacon Burgers

5 from 2 votes

Juicy pork and bacon burgers made with ground pork, crispy bacon, freshly grated Parmesan, onion, garlic, and Worcestershire sauce. Bake them in the oven, cook them in the air fryer, or grill them, then serve on toasted buns with sharp cheddar and your favorite toppings.

Prep Time15

Cook Time30

Total Time45

Servings: burgers

Calories: 467kcal

Author: Karin and Ken

Ingredients

2 pounds regular ground pork about 80/20
½ pound bacon cooked until very crispy, drained, and finely chopped
¾ cup freshly grated Parmesan cheese or shredded
1 cup finely diced onion
½ teaspoon salt
1 teaspoon black pepper
2 cloves garlic minced
1 ½ teaspoon Worcestershire sauce
8 crusty hamburger buns toasted

Optional toppings

sharp cheddar cheese
extra bacon strips
lettuce
tomato
red onion
pickles
burger sauce

Instructions

Prepare the Bacon and Mix. Preheat the oven to 350F. Line a rimmed baking sheet with foil and place a lightly greased, oven-safe wire rack on top. Cook the bacon until crispy, then drain and finely chop. In a large bowl, gently combine the ground pork, bacon, Parmesan, onion, salt, pepper, garlic, and Worcestershire sauce until just mixed.
Shape the Patties. Divide the mixture into eight equal portions and gently shape into ¾-inch-thick patties, about ½ inch wider than your buns because they shrink as they cook. Press your thumb into the center of each patty to make a shallow indentation that keeps the burgers flat. Arrange them on the prepared rack with space between each one.
Bake the Burgers. Bake for 25-30 minutes, flipping the patties and rotating the baking sheet halfway through, until the centers reach 160F (71C). For the air fryer or grill, see the notes below.
Add Toppings and Serve. If desired, add cheddar during the final 1-2 minutes of cooking. Let the burgers rest for 3-5 minutes, then serve on toasted buns with your favorite toppings.

Video

Notes

Pork: Use regular ground pork (about 80/20). It shrinks slightly more than lean pork, but the flavor is better and the burgers are less dry.
Shrinkage: Patties shrink about 10% in diameter and get slightly thinner. Shape them about ½ inch wider than your buns so they fit nicely after cooking.
Bacon: Cook until very crispy and chop finely so it distributes evenly.
Parmesan: Freshly grated has the best flavor.
Salt: ½ teaspoon is enough because the bacon and Parmesan are already salty.
Doneness: Pork burgers dry out faster than beef. Use a thermometer and pull them at 160F (71C), not past it.
Air Fryer: Cook at 365F, flipping halfway. ½-inch patties 10-13 minutes, ¾-inch patties 12-16 minutes, 1-inch patties 16-20 minutes. Do not overcrowd the basket; cook in batches if needed. Add cheese in the last 1-2 minutes.
Grill: Cook over medium heat (about 375-400F). ½-inch patties 4-5 minutes per side, ¾-inch patties 5-6 minutes per side (10-12 minutes total), 1-inch patties 6-8 minutes per side. Oil the grates well and flip only once if possible. Add cheese in the last minute with the lid closed.
Resting: Rest the burgers 3-5 minutes after cooking, whichever method you use. - Make Ahead: Shape the patties up to 24 hours ahead, cover, and refrigerate.
Storage: Refrigerate cooked burgers in an airtight container for 3-4 days.
Freezing: Freeze cooked or uncooked patties, individually wrapped, for up to 3 months. Uncooked patties keep slightly better texture. Thaw in the refrigerator.
Reheating: Warm in a covered 325F oven or an air fryer until the centers reach 165F.

Nutrition