Juicy Pork Burgers

These 20-minute pork burgers are juicy and flavorful. They are pan-fried, so you can enjoy them year-round.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 282kcal

In a medium bowl, combine the ground pork, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and ground cumin.
Form the mixture into four ½-inch-thick patties. With your thumb, make a shallow dimple in the center of each patty.
Heat the olive oil in a large, 12-inch skillet over medium heat.
Add the burgers and cook them until golden brown and cooked through, about 5 minutes per side. Their internal temperature should reach 160°F.
Serve immediately.

You can streamline the process by combining the spices in a small bowl and then adding them to the meat.
The spices are the secret ingredient that makes these burgers so flavorful! I encourage you to use them all.
Please remember to use just ½ teaspoon of salt unless you use the Diamond Crystal brand. It has half the sodium of most salts, including other brands of kosher salt.
About half the oil will remain in the skillet, but all of it is needed to coat the bottom of the skillet. The nutrition info reflects this.
Making a shallow dimple in the middle of burgers helps prevent them from puffing too much and losing their shape when they are cooked.
To top the burgers with cheese, cook them for 5 minutes on one side, flip them, and cook for 4 minutes on the other side. Top them with cheese and place a lid on the skillet. Cook them for an additional 30-60 seconds, until they are cooked through and the cheese has melted.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave.
You can freeze the cooled leftovers in a single layer in a freezer bag for up to three months. Thaw them overnight in the fridge before reheating.