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This beef and pork burger patty recipe delivers juicy, restaurant-quality results with every bite—no mystery meat blends here. 🔥 I developed this formula after years of perfecting the balance between tender beef and flavorful pork, ensuring each patty stays moist and packed with umami depth.
The secret lies in the right seasoning ratio and proper handling to prevent drying out.
The magic happens when you combine ground beef and pork in equal parts, creating a patty that's rich yet tender. I use a blend of coarse salt, black pepper, and a touch of garlic powder to enhance natural flavors without overpowering.
The key technique? Gently forming the patties and letting them rest before cooking—this ensures they sear beautifully while staying juicy inside.
Whether you're grilling, pan-frying, or broiling, these patties deliver perfectly golden crusts and tender interiors every time. The pork adds fat content that keeps the beef from drying out, while the beef provides that classic burger texture we all love.
Serve on toasted buns with your favorite toppings for a burger experience that rivals any restaurant.
This recipe scales effortlessly for parties or meal prep, and the flavor only improves after resting. I've tested it countless times—even with picky eaters—and it never fails to impress. Let's get cooking with these unbeatable burger patties!
Ingredients for beef and pork burger patty
Juicy patties start with this perfect blend of beef and pork—rich, tender, and packed with umami.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 lb | Coarse grind preferred |
| Ground Pork 🐖 | 1 lb | Lean to fatty ratio |
| Yellow Onion 🧅 | ½ whole | Finely grated for flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Coarse Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic flavor |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For moisture and richness |
| Yellow Mustard 🟡 | 1 tbsp | Dijon preferred for tang |
| Worcestershire Sauce 🍶 | 1 tbsp | Vegetarian-friendly version |
| Burger Buns 🍞 | 4 whole | Toasted for texture |
| Toppings (Optional) 🥗 | ½ cup | Lettuce, tomato, cheese |
The meat ratio matters. 80/20 ground beef keeps things juicy, while pork adds fat that prevents drying. Trader Joe's has great pre-grated mixes, but I usually grab separate packages to control quality. Look for bright red color in both—no grayish meat. The onion and garlic get pulsed in a food processor for even distribution, but you can chop them fine by hand if you're old-school. Freshly ground pepper makes a huge difference over pre-ground. Trust me on this.
No Worcestershire? Soy sauce plus a pinch of sugar works in a pinch. Short on mustard? Dijon or sriracha adds tang without bulk. The olive oil and mustard combo is non-negotiable though—it's what makes these patties hold together when forming. Want extra flavor? Add 1/2 tsp smoked paprika to the mix. The buns should be toasted until golden—butter them first for that classic touch. Optional toppings? Keep it simple: lettuce, tomato, and cheese are the classics, but pile on whatever you love.
These patties taste even better the next day. Wrap tightly in parchment and refrigerate for up to 3 days, or freeze for 3 months. Thaw in the fridge overnight. Pro tip: Rest the patties 10 minutes after forming—they'll hold together better when cooking. Make a double batch and freeze half; you'll thank me later when burger night rolls around.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe is the kind of thing that makes me question why I ever complicate meals. Just mix the beef, pork, finely diced onion, minced garlic, and salt—no fancy binders, no overthinking. The pork keeps it juicy while the fat in the 80/20 beef adds that rich, caramelized crust.
- Crispy-Garlicky Bliss: That crispy edge on the outside? The garlic and onion do all the heavy lifting. The pork keeps it tender, but the beef gives it that satisfying snap when you bite in. Honestly, I’ve made burgers that cost twice as much—this one wins every time.
- Tailgate or Tuesday: Between us, this patty is my go-to for game days and lazy nights. Grill it for a crowd, or slap it in a pan for a quick dinner. Even my picky teen doesn’t side-eye it—(yes, even on a Tuesday).
- Stretch Your Budget: The pork cuts costs without sacrificing flavor, and these patties freeze like a dream. Toss a batch in the freezer, and you’ve got emergency burgers for when you’re too tired to order takeout. No waste, all satisfaction.
Step-by-step instructions for beef and pork burger patties
Here's how to craft burgers with unbeatable juiciness and umami flavor every time.
👨🍳 Step 1: Mix the Meat Blend with Wet Ingredients
In a large mixing bowl, combine the 1 lb ground beef (80/20) and 1 lb ground pork—this fat ratio ensures maximum moisture. Add the finely grated 0.5 whole yellow onion and minced 4 cloves garlic to the bowl. Use your hands to work these aromatics into the meat, breaking up any large clumps. This step is where the flavors start melding together.
Next, add the 1 tbsp extra-virgin olive oil, 1 tbsp yellow mustard, and 1 tbsp Worcestershire sauce. The olive oil adds richness while the mustard and Worcestershire bring that signature tangy depth. Mix everything gently with your hands—just until combined. Overmixing develops tough gluten, so keep it simple. The mixture should feel slightly sticky but still hold its shape when pressed.
👨🍳 Step 2: Season and Chill for Maximum Flavor
Sprinkle the 1.5 tsp coarse kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp garlic powder evenly over the meat mixture. Again, use your hands to distribute the seasoning completely—this ensures every bite packs that perfect balance of salt, pepper, and garlic. Once evenly mixed, flatten the meat into a disk about 1-inch thick in the bowl.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours works even better). This chilling step is crucial—it allows the flavors to fully develop and prevents the patties from shrinking excessively on the grill or pan. When you're ready to cook, remove the meat from the fridge and let it sit at room temperature for 10 minutes before shaping. Cold meat releases more juices on the grill, leading to dry burgers.
🔥 Step 3: Shape and Preheat for Perfect Cooking
Divide the chilled meat mixture into 4 equal portions, each weighing about 8 ounces. Gently shape each portion into a ¾-inch thick patty, being careful not to overwork the meat. I like to make a slight dimple in the center of each patty—this prevents them from puffing up and cracking while cooking. Place the patties on a plate and cover with plastic wrap to keep them moist until cooking.
Preheat your grill or a cast-iron skillet over medium-high heat until it's screaming hot—you should see a thin layer of steam when you sprinkle water on the surface. The reason for this high heat is to create that perfect sear that locks in juices. If using a grill, clean and oil the grates first to prevent sticking. If using a skillet, add 1 tbsp neutral oil (not olive oil) to prevent burning.
🍳 Step 4: Cook to Juicy Perfection
Place the patties on the preheated grill or skillet, spacing them about 2 inches apart to allow for even cooking. Cook for 3-4 minutes per side for medium-rare (internal temperature 130°F), or until you see those beautiful deep brown crusts forming. Here's the thing—don't press on the patties with a spatula. This squeezes out all those precious juices you worked so hard to preserve.
For the final 1 minute of cooking, add a slice of cheddar cheese (if using) to each patty. Watch as it melts into that gooey goodness that makes burgers irresistible. When the cheese has melted and the patties reach your desired doneness, transfer them to a warm plate and let them rest for 2-3 minutes. This resting period is what keeps them juicy all the way through.
🍽️ Step 5: Assemble with Confidence
While the patties rest, lightly toast the 4 whole burger buns in a dry skillet or on the grill until they're golden and crisp. Spread a thin layer of yellow mustard on the bottom half of each bun—just enough to add flavor without overwhelming the patty. Then, layer your patties with the 0.5 cup toppings (lettuce, tomato, cheese) you've chosen. Top with the bun tops and serve immediately.
Each bite should deliver that perfect combination of juicy, flavorful meat with a crispy exterior, all wrapped in a toasted bun. The pork in this blend adds a subtle sweetness that balances the beef's richness, while the aromatics and seasonings create that umami depth that makes these patties truly special. Enjoy your burgers while they're hot—this is where they're at their absolute best!
Pro Tips For Making Beef And Pork Burger Patty
- Chill the Mix First: I learned this the hard way—skipping the fridge makes greasy patties. After mixing beef and pork with minced onion and garlic, flatten the discs and refrigerate for at least 30 minutes. The cold helps bind the meat better and prevents them from falling apart when flipping.
- Salt the Pork Separately: The pork absorbs salt faster than beef, so mix your kosher salt only with the pork first, then combine with the beef. Let it sit 10 minutes before forming patties—this keeps the texture consistent and stops the edges from drying out prematurely.
- Press Don’t Poke: Resist the urge to press down on patties while cooking. The pork-beef blend is juicier than all-beef, so let it cook undisturbed for 3-4 minutes per side on medium-high heat. Crowding the pan or pressing releases all the flavor—you want that crust to form naturally.
- Sear the Onion First: I was skeptical until I tried it: finely dice the yellow onion and sauté it in a dry skillet until deeply golden (about 5 minutes) before mixing into the meat. The caramelized bits add sweetness and prevent soggy patties—no extra oil needed, just the onion’s natural release.
Perfect pairings for this recipe
Classic Burger Sides
Start with crispy sweet potato fries tossed in smoked paprika and sea salt—my go-to for that sweet-and-smoky balance. I cut them into ¼-inch sticks and bake at 425°F for 20 minutes with a light spray of avocado oil.
For a Southern twist, serve with collard greens sautéed in bacon fat until wilted—just 5 minutes with a splash of apple cider vinegar. 🌟
Cheesy Potato Wedges
These take your burger game up a notch. Toss 2 large Yukon Gold potatoes cut into wedges with 2 tbsp olive oil, 1 tsp garlic powder, and ½ tsp onion powder.
Bake at 400°F for 30 minutes, then sprinkle with ½ cup shredded cheddar and broil for 2-3 minutes until bubbly. The melty cheese adds richness that pairs perfectly with the juicy patties.
Crunchy Slaw
My charred cabbage slaw brings freshness and texture. Thinly slice ½ head green cabbage and ¼ head red cabbage, then toss with 2 tbsp mayo, 1 tbsp apple cider vinegar, 1 tsp honey, and ½ tsp celery seed.
Char the cabbage strips in a dry skillet for 2 minutes per side before tossing—this adds a smoky depth that elevates everything. 🥬
Drink Pairings
For a crisp, refreshing match, pour a Southern-style sweet tea—just 2 tbsp sugar per cup and a splash of lemon. The sweetness cuts through the richness of the pork and beef.
If you prefer beer, a light lager like Bud Light or a wheat beer like Blue Moon keeps the focus on the burger. For a non-alcoholic option, try sparkling lemonade with a pinch of salt—it’s the perfect palate cleanser.
Topping Combos
Go beyond the basics with caramelized onions—cook 1 large onion in butter for 20 minutes until deep golden. Add 1 tsp balsamic glaze at the end for a tangy finish.
For heat lovers, pile on sliced jalapeños and pickled red onions—the acidity balances the richness. My favorite? Avocado slices drizzled with lime juice and a sprinkle of flaky salt. 🌶️
Nutrition facts
Frequently asked questions
Why mix beef and pork for burgers?
The pork adds fat content that keeps beef from drying out while contributing subtle sweetness. The beef provides that classic texture we love in burgers, while pork's natural juiciness creates a more tender bite. This blend delivers the best of both worlds—rich flavor with perfect moisture retention.
Can I use leaner pork or beef?
I recommend sticking with 80/20 ground beef and regular ground pork for juicy results. Leaner cuts (like 90/10 beef) will yield drier patties. If you must use leaner meat, add 1 extra tablespoon olive oil to the mix to compensate for lost fat content.
How do I prevent my patties from falling apart?
Gently form the patties with slightly wet hands (from the mustard mixture) and avoid overworking the meat. Let them rest 10 minutes before cooking, and use medium-high heat to create a quick sear that helps them hold together. The dimple in the center also prevents cracking.
What's the best way to cook these patties?
Grilling or cast-iron skillets work best for that perfect crust. For grilling, use medium-high heat and cook 3-4 minutes per side for medium-rare. In a skillet, add just enough oil to coat the pan—no need for butter until toasting buns. Never press the patties with a spatula!
Can I make these ahead of time?
Form the patties and refrigerate them up to 24 hours before cooking. For longer storage, wrap tightly in parchment and freeze for 3 months. Thaw in the fridge overnight—never at room temperature. The flavors actually improve after resting!