This pork burger recipe uses Gordon Ramsay’s burger technique applied to ground pork shoulder with the flavours he always pairs with pork: fresh sage, grated apple, Dijon mustard, and a pinch of fennel seeds. The apple keeps the patty moist while the sage and fennel give it a savoury depth that beef mince cannot match.
There is no official Ramsay pork burger recipe, so I built this using his method from the classic burger and cross-referenced it with his pork dishes where sage, apple, and mustard appear again and again. The result is a burger that tastes like Sunday roast pork in a bun.
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Why Pork Works Brilliantly As A Burger
Pork shoulder mince sits between beef and turkey for fat content, usually around 70/30, which means juicy patties without the grease of a fattier blend. It also has a natural sweetness that pairs with fruit and herbs in a way that beef does not.
I started making pork burgers because I got bored of beef every weekend. The first time I added grated apple to the mix, I knew I was never going back to plain pork patties again.
Pork Burger Ingredients
- 500g (1.1 lbs) pork shoulder mince
- 1 small apple, peeled and coarsely grated
- 6 fresh sage leaves, finely chopped
- 1 tsp fennel seeds, lightly crushed
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper
- 1 tbsp olive oil
For serving:
- 4 ciabatta or brioche buns
- Wholegrain mustard
- Rocket (arugula) and sliced red onion
- Apple chutney or caramelised onions (optional)
How To Make Pork Burgers
- Mix gently: Combine pork mince, grated apple, sage, fennel seeds, Dijon, garlic, salt, and pepper in a bowl until just combined.
- Shape: Divide into 4 patties about 2cm (¾ inch) thick and press a dimple in the centre.
- Chill: Refrigerate for 15 minutes.
- Cook: Heat olive oil in a cast iron pan over medium heat and cook for 5 to 6 minutes per side until the internal temperature reaches 74°C (165°F).
- Rest: Take off the heat and rest for 2 minutes.
- Build: Toast the buns, spread wholegrain mustard on the base, add rocket, the patty, sliced red onion, and chutney if using.
The Grated Apple Trick
Grated apple mixed into pork mince melts during cooking and bastes the inside of the patty with sweet juice. You do not taste apple in the finished burger, just a subtle sweetness that balances the sage and fennel.
I use a Granny Smith because it holds its shape better than softer apples and adds a slight tartness. Squeeze out the excess liquid before mixing it in, or the patties get too wet to hold together.
Beef And Pork Blend
If pure pork feels too rich, mix 300g pork shoulder mince with 200g beef chuck mince for a blend that has the sweetness of pork with the structure of beef. This is a classic sausage-maker’s ratio that works just as well in burger form.
I make the blend when I want something between a pork burger and a classic beef burger. The sage and fennel still come through, but the beef stops it from feeling one-note.
Apple Chutney vs Grated Apple
The grated apple inside the patty adds moisture during cooking, but an apple chutney on top adds a concentrated sweetness after cooking. They do different jobs and I use both: grated apple in the mix for moisture, and a spoonful of chutney on the bun for flavour.
Any shop-bought apple chutney works. If you want to make your own, dice 2 apples with 2 tablespoons of brown sugar, a splash of cider vinegar, and a pinch of cinnamon, and cook down for 15 minutes until jammy.
Pulled Pork Burger vs Mince Patty
A pulled pork burger uses slow-cooked shredded pork piled onto a bun, which is a completely different dish from this mince patty version. Pulled pork takes 6 to 8 hours in a low oven and relies on barbecue sauce for flavour, while this patty takes 12 minutes and gets its flavour from sage and fennel.
I make pulled pork when I have time on a Sunday and the mince patty version when I want a pork burger on a weeknight. Both are good, but they scratch different itches.
FAQs
- Does pork need to be cooked all the way through? Yes. Unlike beef burgers which can be served pink, pork must reach 74°C (165°F) internally. Use a meat thermometer to be certain.
- Can I use pork loin mince instead of shoulder? You can, but loin is much leaner and the burger will be drier. If you only have loin, add a tablespoon of olive oil to the mix to compensate.
- What cheese goes with a pork burger? Gruyère or aged cheddar both work. I sometimes use a slice of brie because it melts into a creamy layer that goes well with the apple and sage.
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Nutrition Facts
Per serving (1 pork burger with bun):
- Calories: 480 kcal
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 590mg
- Carbohydrates: 32g
- Fibre: 2g
- Sugars: 6g
- Protein: 34g
Gordon Ramsay Pork Burger Recipe
4
servings15
minutes12
minutes27
minutesThis pork burger recipe uses Gordon Ramsay’s burger technique applied to ground pork shoulder with the flavours he always pairs with pork: fresh sage, grated apple, Dijon mustard, and a pinch of fennel seeds. The apple keeps the patty moist while the sage and fennel give it a savoury depth that beef mince cannot match.
There is no official Ramsay pork burger recipe, so I built this using his method from the classic burger and cross-referenced it with his pork dishes where sage, apple, and mustard appear again and again. The result is a burger that tastes like Sunday roast pork in a bun.
Ingredients
500g (1.1 lbs) pork shoulder mince
1 small apple, peeled and coarsely grated
6 fresh sage leaves, finely chopped
1 tsp fennel seeds, lightly crushed
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper
1 tbsp olive oil
4 ciabatta or brioche buns
Wholegrain mustard, rocket, red onion
Directions
- Mix gently: Combine pork mince, grated apple, sage, fennel seeds, Dijon, garlic, salt, and pepper until just combined.
- Shape: Divide into 4 patties, press a dimple in the centre.
- Chill: Refrigerate for 15 minutes.
- Cook: Heat olive oil over medium heat and cook 5 to 6 minutes per side until internal temp reaches 74°C (165°F).
- Rest: Take off heat and rest for 2 minutes.
- Build: Toast buns, spread wholegrain mustard, add rocket, patty, red onion, and chutney.
