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These sweet-and-spicy glazed pork burgers are just as easy to make as plain beef burgers, but so much more flavorful. Slideshow: F&W Staff Favorite Burgers 

Grace Parisi
June 2013

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Recipe Summary test

total:
40 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the ground pork with the sausage meat and form into eight 4-inch patties about 3/4 inch thick.

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  • In a saucepan, combine the honey, Sriracha and both mustards and bring to a boil. Simmer until a slightly glossy sauce forms, 3 minutes; reserve half in a bowl for serving.

  • Light a grill and oil the grates. Grill the burgers over moderately high heat for 5 minutes, turning once, until lightly charred and barely cooked through; brush with the sauce and grill, turning and brushing, until cooked through and glazed, about 5 minutes longer.

  • Spread the bottom buns with mayonnaise and top with the burgers. Spoon a little of the reserved sauce on top, followed by coleslaw and pickles. Close the burgers and serve.

Make Ahead

The uncooked sausage burgers can be refrigerated overnight. The sauce can be refrigerated for up to 5 days.

Suggested Pairing

Lively, fruit-forward Grenache from California's Santa Ynez Valley.

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