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This beef and pork burger patty recipe delivers restaurant-quality results with every bite—juicy, flavorful, and perfectly seared. After years of perfecting the blend, I’ve found the ideal ratio of beef to pork for maximum tenderness and depth of flavor.
The secret lies in handling the meat gently and cooking it just enough to retain moisture while achieving that coveted crispy crust.
The combination of beef and pork creates a patty that’s rich yet balanced, with a texture that’s impossibly tender inside and satisfyingly crisp on the outside. I’ve tested this recipe countless times, adjusting the seasoning and cooking technique to ensure it works every time—whether you’re grilling, pan-frying, or even air-frying.
The key is to keep the patties cool while shaping them, which prevents them from losing their structure.
What you’ll end up with is a burger that’s juicier than any you’ve bought from a restaurant, with a perfect balance of savory and umami flavors. The pork adds a subtle sweetness that complements the beef, while the seasoning blend ensures a well-rounded taste.
This isn’t just a burger—it’s a masterpiece of texture and flavor that will impress even the most discerning eaters.
Serve these patties on toasted buns with your favorite toppings, or pair them with crispy fries and a fresh salad for a complete meal. The recipe scales easily, so you can make a few for a quick lunch or double the batch for a cookout.
Let’s get started on creating the perfect burger patty.
Ingredients for beef and pork burger patty
The perfect blend of beef and pork—juicy inside, crispy outside—starts with these essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 lb | 80% lean, 20% fat preferred |
| Ground Pork 🐷 | ½ lb | Finely ground for even texture |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced into paste |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Worcestershire Sauce 🍶 | 1 tbsp | High-quality, anchovy-free |
| Yellow Mustard 🥬 | 1 tbsp | Dijon preferred for depth |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For patty shaping |
| Cornstarch 🌾 | 1 tbsp | For crispy exterior |
| Sesame Seeds 🌰 | 1 tbsp | Optional for garnish |
| Burger Buns 🍞 | 4 whole | Toasted for serving |
| Lettuce 🥬 | 4 leaves | Iceberg or romaine |
| Tomato Slices 🍅 | 4 slices | Thick-cut preferred |
| Cheese Slices 🧀 | 4 slices | American or cheddar |
The meat ratio is everything here. 80/20 ground beef gives that classic beefy flavor, while the ground pork adds juiciness and tenderness. Grab the finest grind you can find—Costco or Whole Foods usually have it. If you can't find 80/20, 85/15 works in a pinch. The pork should be finely ground too, not chunky. Look for good marbling in both—fat equals flavor. I always buy mine the day I plan to cook, but it keeps 2-3 days in the fridge if wrapped tightly.
No Worcestershire sauce? Soy sauce plus a pinch of sugar gets you close. Dijon mustard too expensive? Regular yellow mustard works, but you'll miss that depth. The cornstarch is non-negotiable for that crispy crust—it's what makes these patties restaurant-quality. No sesame seeds? Skip it or use poppy seeds. The lettuce and tomato can be store-bought, but farmers market greens make all the difference. Cheese? American melts best, but cheddar or Swiss work too. Pre-shredded cheese? Don't even think about it—it gets gloppy.
The patties keep best in the fridge for 2 days if shaped and stored between parchment paper. Freeze them for up to 3 months—thaw overnight in the fridge before cooking. The buns toast best when wrapped in foil and microwaved for 20 seconds. Toppings like pickles or jalapeños? Add them fresh after cooking—they wilt if prepped ahead. Leftovers? Crumble the patties into a skillet with a fried egg for breakfast—game-changer.
Why You'll Love This Recipe
- No Fuss Mixing: I just pulse the raw beef, pork, onion, and garlic in my food processor—no hand-chopping, no overworking the meat. The pork keeps it juicy while the onion adds sweetness without extra prep.
- Rich Umami Depth: That 80/20 beef fat and pork blend creates a melt-in-your-mouth texture, while the garlic and onion caramelize just enough to give it layers of savory warmth. Honestly, it’s the kind of flavor that makes you forget you’re eating a burger patty.
- Double-Duty Patties: Form these into sliders for game day, pan-fry them into a hearty breakfast hash, or freeze half for quick weeknight dinners. My freezer’s always stocked because they reheat like a dream—crispy outside, tender inside.
- Budget Stretch: Ground pork cuts costs while beef keeps it satisfying, and you’re using pantry staples. I make a big batch on Sundays and stretch it across lunches, tacos, and even stuffed peppers—no waste, all flavor.
Step-by-step instructions for beef and pork burger patties
Here's how to craft burgers that are impossibly juicy, perfectly seared, and packed with flavor every time.
Combine and Season the Meat Mixture
In a large mixing bowl, gently combine the 1 lb ground beef (80/20) and 0.5 lb ground pork. The pork adds incredible moisture and tenderness—don't skip this! Add the finely chopped yellow onion and minced garlic cloves to the bowl. Using your hands, mix everything together just until combined. Overmixing develops gluten and makes burgers tough.
Now add the 1.5 tsp kosher salt, 1 tsp ground black pepper, 1 tbsp Worcestershire sauce, and 1 tbsp yellow mustard. Mix again with your hands, pressing the mixture gently to distribute the seasonings evenly. The Worcestershire and mustard will keep the patties juicy while adding depth of flavor. If the mixture feels too wet, you can add 1 tbsp cornstarch to help bind it slightly.
Shape the Patties for Perfect Cooking
Divide the meat mixture into 4 equal portions (about 4 ounces each for perfect-sized patties). I like to use a kitchen scale for accuracy—this ensures even cooking. Gently shape each portion into a ¾-inch thick patty, being careful not to overcompress the meat. If you press too hard, you'll squeeze out all the juices and end up with dry burgers.
Create a slight dimple in the center of each patty with your thumb. This prevents them from puffing up in the middle while cooking. Place the shaped patties on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes—this chilling step is crucial. It helps the patties hold their shape better when they hit the hot grill or skillet, preventing them from spreading too much.
Cook the Patties to Juicy Perfection
Heat a skillet over medium-high heat and add 1 tbsp extra-virgin olive oil. Once the oil is shimmering (about 2-3 minutes), carefully place the chilled patties in the pan. Cook undisturbed for 3-4 minutes per side for medium doneness, or until they reach an internal temperature of 135°F for medium-rare. You'll know they're ready when a crust forms and the edges are deep golden brown.
For the crispest exterior, I like to press down gently on the patties during the first minute of cooking—this prevents them from curling and ensures even contact with the pan. If you notice any juices pooling in the dimple, use a paper towel to blot them away before flipping. This keeps the patties from steaming instead of searing.
Assemble the Burgers with All the Fixings
Toast the 4 whole burger buns in a dry skillet over medium heat for 1-2 minutes per side until golden brown. While the buns toast, layer each with 1 leaf lettuce, 1 slice tomato, and 1 slice cheese. Keep the cheese cold until just before serving—this prevents it from getting soggy.
Place each cooked patty on the bottom half of a toasted bun. Top with the cheese, tomato, and lettuce from the top bun, then press gently to melt the cheese slightly. Sprinkle with 1 tbsp sesame seeds for a little crunch and visual appeal. Serve immediately while the patties are still sizzling hot and the cheese is perfectly melty!
Pro Tips For Making Beef And Pork Burger Patty
- Chill the Mix: After combining beef, pork, onion, and garlic, pop the mixture in the fridge for 20-30 minutes before shaping. I used to skip this, but the patties hold together better and don’t crumble when flipping—especially important with the softer pork in the mix.
- Salt the Pork First: Season the ground pork before mixing it with the beef—it absorbs salt better and keeps the fat from making the patties greasy. I learned this after my first batch ended up tasting bland with the pork just blending in.
- Press Don’t Pack: When forming patties, press them gently with your fingers (not your palm) to avoid squeezing out moisture. Overcompressing turns them dense, and with pork’s natural juiciness, you want them tender, not rubbery.
- Two-Stage Sear: Start patties over high heat for 2 minutes to get a crust, then lower the heat to medium and finish cooking. Rushing the first step burns the outside before the inside cooks through—especially with the pork’s leaner texture.
Serving suggestions for this dish
Classic Burger Assembly
Start with a toasted brioche bun—I love St. Louis-style buns from local bakeries—they hold up better than soft buns. Spread the bottom half with 1 tbsp yellow mustard or mayonnaise (I prefer Duke's for that tangy kick).
Place your perfectly cooked patty on the bun, then add 1 slice American cheese (warmed slightly for melty perfection). Top with 2 crisp iceberg lettuce leaves and 2 thick-cut tomato slices. The key is to keep everything cold until the last moment to prevent sogginess. 🍞
Garnish Like a Pro
Finish with 1 tbsp finely chopped red onion (pickled for extra zing) and 2-3 dill pickle slices on top. A sprinkle of crushed black pepper right before serving adds freshness. For that restaurant touch, I drizzle 1 tsp truffle oil over the top—just a hint goes a long way.
Save the sesame seeds for the top bun if you're feeling fancy. 🌟
Side Pairings
Crispy sweet potato fries tossed in smoked paprika and sea salt are my go-to—air fry at 375°F for 12 minutes. For a fresh contrast, serve with a cucumber and avocado salad> tossed in lime vinaigrette.
If you're grilling, add grilled corn on the cob> with chili-lime butter. The smoky-sweet combo complements the beef-pork patty beautifully. 🌽
Drink Recommendations
A cold Southern-style sweet tea> (brewed with 2 tbsp honey> and a splash of lemon) cuts through the richness perfectly. For beer lovers, a crisp lager> like Leinenkugel's Summer Shandy> keeps the meal light.
If you prefer wine, go for a light red> like Pinot Noir>—its acidity balances the fat without overpowering. 🍺
Make-Ahead Assembly
Prep toppings in advance but assemble burgers just before serving. Store cooked patties> in a 200°F oven> for up to 30 minutes> to keep them warm. Toast buns and slice tomatoes only when ready to serve.
For a quick lunch, I make a burger bowl>—crumbled patties over greens with all the fixings. It's a game-changer for busy weekdays. 💡
Nutrition facts
Frequently asked questions
Why mix beef and pork for burger patties?
The pork adds incredible moisture and tenderness that beef alone can't match. The fat content in pork creates a juicier interior while the beef provides that classic beefy flavor we all love. This combo gives you the best of both worlds—rich, savory beef with pork's melt-in-your-mouth texture.
Can I make these patties ahead of time?
Yes! Shape the patties and refrigerate them on a plate for up to 2 days or freeze them for 3 months. Thaw overnight in the fridge before cooking. The key is to keep them cold until cooking to maintain their shape and prevent drying out.
How do I prevent my patties from falling apart?
Handle the meat gently when mixing and avoid overworking it. The chilling step (30 minutes in the fridge) is crucial—it helps the patties hold their shape. Also, use 4-ounce portions for perfect-sized patties that won't spread too much when cooking.
What's the best way to cook these patties?
Medium-high heat in a skillet with 1 tbsp olive oil works best. Cook for 3-4 minutes per side for medium doneness, aiming for 135°F internal temp. For extra crispiness, press down gently during the first minute of cooking. Never overcrowd the pan!
Can I use this recipe for sliders?
Just reduce the portion size to 2 ounces per patty and cook them in a mini muffin tin with 1 tbsp oil for 8-10 minutes at 375°F. Serve on mini buns with all your favorite toppings—perfect for parties or game day!