ULTIMATE PORK AND BEEF BURGERS
Juicy, flavour-packed and seriously satisfying, these pork and beef burgers are a real game changer. Combining the richness of beef with the natural fat from pork creates the perfect balance for a tender, juicy burger every time. Topped with sticky caramelised onions and a punchy hot honey mayo, this is a budget-friendly burger that feels anything but basic.
Servings: 4
Calories: 850kcal
Ingredients
For the Burgers
- 500 g beef and pork mince 60/40 mix
- 25 g breadcrumbs
- 1 medium egg beaten
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 2 tsp soy sauce
- 1 tsp garlic salt
- 1 tsp onion granules
- Salt & black pepper
- Oil for frying
For the Caramelised Red Onions
- 2 red onions thinly sliced
- 1 tbsp butter
- 2 tbsp light brown sugar
- 1 tbsp red wine vinegar
Hot Honey Mayo
- 4 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tbsp honey
To Serve
- Burger buns toasted
- Sliced tomato
- Sliced gherkins
- Shredded lettuce
Instructions
Make the Burger Patties
- In a large bowl, add the beef and pork mince along with the breadcrumbs, egg, tomato purée, Worcestershire sauce, soy sauce, garlic salt and onion granules.
- Mix everything together using your hands until just combined.
- Tip: Try not to overmix — stop as soon as everything comes together to keep the burgers tender.
- Divide the mixture into 4 equal portions and shape into burger patties.
- What to look for: The patties should hold together well and be about 2cm thick. Press a small dip into the centre of each one — this helps them cook evenly and stop puffing up.
- Set aside or cover and chill in the fridge for up to 24 hours. If chilled, take them out 30 minutes before cooking.
Make the Caramelised Onions
- In a frying pan, melt the butter over a medium heat.
- Add the sliced onions and cook gently for around 10 minutes, stirring every couple of minutes.
- What to look for: The onions should become soft, glossy and slightly golden — not burnt.
- Add the sugar and red wine vinegar, then continue cooking for another 5–10 minutes.
- Stir occasionally until the onions turn sticky, darkened and jammy.
- Remove from the heat and set aside.
Prepare the Hot Honey Mayo
- In a small bowl, mix together the mayonnaise, sriracha and honey.
- Give it a taste and adjust — add a little more sriracha if you like extra heat.
- Pop into the fridge until ready to use.
Cook the Burgers
- Heat a large frying pan or skillet over a medium-high heat and lightly oil the surface.
- Place the burgers into the pan and season the tops with salt and pepper.
- Cook for 2–4 minutes on the first side without moving them.
- What to look for: A nice browned crust forming underneath — this adds flavour.
- Flip the burgers, season the other side, and cook for another 2–4 minutes.
- Tip: If the pan starts smoking or the burgers are browning too quickly, reduce the heat slightly.
- The burgers are ready when they are cooked through, juicy, and lightly firm to the touch.
Build Your Burger
- Spread a spoonful of hot honey mayo onto the base of each toasted bun.
- Layer with lettuce, tomato and gherkins.
- Add the cooked burger, then top with a generous spoonful of caramelised onions and a little extra mayo.
- Finish with the top bun and serve straight away.
🍽️ Serving Suggestions
- Serve with: Chunky chips or fries, Coleslaw or Corn on the cob
- Perfect for BBQs, family dinners or a weekend treat.
Notes
Meat mix: The pork adds extra juiciness — don’t skip it if you can help it.
Make ahead: Patties can be prepped the day before and stored in the fridge.
Cheese option: Add a slice of cheddar during the last minute of cooking for a cheeseburger twist.
Cooking option: These also work well on the BBQ or under the grill.
Freezing: Raw patties can be frozen for up to 3 months.