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These ground pork burgers are a delicious change from the usual beef, inspired by one of my favorite cooking shows, The Lost Kitchen. I’ve watched every episode I can get my hands on. There’s something about Erin French’s cooking style that feels warm, thoughtful, and deeply rooted in the seasons. I often find myself jotting down flavor ideas while watching, knowing I’ll want to recreate them in my own kitchen. Are you familiar with the show?
In one episode, Erin paired pork sliders with peaches, which looked incredible, but I couldn’t resist putting my own spin on the idea. I swapped in apples, which I think pair even better with pork, and turned them into full-size burgers.
Homemade mayo is topped thyme-scented apples which are then topped with lightly seasoned pork patties topped with melted Muenster and crumbled gorgonzola. Nestled in a toasted brioche bun with a handful of fresh arugula, these burgers are as beautiful as they are flavorful.
Why You’ll Love These Burgers
What You’ll Need to Make These Burgers
When I saw Erin French on The Lost Kitchen pair pork sliders with peaches, I loved the idea of combining savory and sweet. For my version, I went with full-size burgers and swapped in apples, which I think have an even better natural harmony with pork. Every ingredient here was chosen with that pairing in mind, right down to the cheeses.
Juicy ground pork patties sit on a bed of tender sautéed apples, all layered onto a soft brioche bun with melted Muenster and—if you’re feeling it—a sprinkle of tangy Gorgonzola. A handful of fresh arugula adds a little peppery kick, and thyme brings a gentle herbal note. The patties are simply seasoned with Dijon, smoked paprika, and garlic powder so the flavors shine without being overpowering. And while store-bought mayo works just fine, making a quick homemade version with egg, neutral oil, lemon juice, and Dijon takes these burgers to another level.
- Ground pork gives these burgers their juicy, savory flavor and a nice change from beef. You can substitute ground chicken or turkey for a leaner option without losing the recipe’s balance.
- Brioche buns are soft and slightly sweet, making them the perfect match for pork and apples. Potato rolls or other soft sandwich buns work just as well.
- Muenster cheese melts beautifully and adds a mild, creamy flavor that complements pork. Havarti or provolone are great alternatives.
- Gorgonzola is optional, but it brings a bold, tangy punch if you enjoy stronger cheeses. Blue cheese crumbles make an excellent substitute, or you can simply leave it out for a milder burger.
- Fresh arugula adds a peppery bite that balances the richness of the pork and cheese. Baby spinach or mixed spring greens are good swaps if you prefer something milder.
- Apples like Honeycrisp or Gala add a sweet, crisp element that pairs beautifully with pork. Fuji or Pink Lady apples are also excellent choices.
- Fresh thyme offers an earthy, herbal note that works perfectly with both the pork and apples. You can substitute dried thyme. Just use half the amount.
- Olive oil is used for sautéing the apples. Unsalted butter or avocado oil can be used instead.
- Dijon mustard is mixed into the patties to add tang and keep them moist. Whole-grain mustard is an equally delicious alternative.
- Smoked paprika and garlic powder deepen the flavor of the pork without overpowering it. Regular paprika can be used for a milder flavor.
- Salt and pepper are essential for seasoning and bringing out the best in every ingredient.
For the homemade mayo (not pictured):
- Egg (room temperature) is key for proper emulsification. If you’re concerned about raw egg, you can use a pasteurized egg.
- Neutral oil such as avocado or grapeseed oil creates a smooth, light texture. Light olive oil (not extra virgin) is also a good choice.
- Lemon juice brightens the flavor and balances the richness. White wine vinegar works well as a substitute.
- Dijon mustard adds tang and helps stabilize the emulsion; whole-grain mustard is a fine alternative.
- Kosher salt seasons the mayo perfectly, though sea salt can be used instead.
How It All Comes Together
These burgers are simple to make, but layering the flavors in the right order is what makes them so good. Below, you’ll see each step in the process—from sautéing the apples to assembling the finished burger—so you can follow along easily.
Make the Homemade Mayo (optional)
Immersion blender: In a tall jar, layer egg, oil, lemon juice, Dijon, and salt. Blend at the bottom for 10–15 seconds, then slowly lift to fully emulsify.
Blender/processor: Blend egg, lemon juice, Dijon, and salt for 10–15 seconds, then, with the machine running, slowly drizzle in oil until thick and creamy.
Assemble the Burgers
Toast buns in a dry skillet or under the broiler until golden and warm.
My Best Tips for Juicy, Flavor-Packed Burgers
- Don’t overmix the pork. Gentle mixing keeps the patties tender and juicy.
- Mind the apple texture. Sauté until tender but not mushy. They should still hold their shape.
- Cook to your comfort level. For juicier burgers, aim for 145 F with a 3-minute rest; for USDA guidelines, cook to 160 F.
- Melt the cheese at the right time. Cover the patties in the last minute of cooking so the cheese melts without overcooking the meat.
- Toast the buns. A quick toast in the skillet or under the broiler keeps them from getting soggy and adds flavor.
- Make the mayo at room temp. Cold ingredients can cause it to separate; pasteurized eggs work well if you’re concerned about raw egg.
- Layer for flavor. Putting the apples under the patties keeps the meat juicy and infuses the bun with sweet, herby flavor.
Storage Instructions
Fridge: Store cooked patties and sautéed apples in separate airtight containers in the fridge for up to 3 days. Keep buns and mayo separate to prevent sogginess.
Reheating – Skillet/Oven: Warm patties in a skillet over medium-low heat or in a 350 F oven until heated through. Reheat apples gently in a small skillet just until warm.
Reheating – Microwave: Place patties on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Apples can be microwaved in a covered microwave-safe dish for 20–30 seconds.
Freezing: You can freeze uncooked patties on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before cooking.
Avoid Freezing Mayo: Homemade mayo doesn’t freeze well. Make it fresh for the best results.
More Delicious Ideas
Ground Pork Burgers with Sautéed Apples
Equipment
Ingredients
For the Pork Patties:
- 1 lb ground pork
- ½ teaspoon kosher salt Note 1
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon neutral oil for cooking (Note 2)
- 4 slices Muenster cheese
- ¼ cup Gorgonzola crumbled
For the Sautéed Apples:
- 1 teaspoon olive oil or butter
- 2 medium apples Honeycrisp or Gala, diced into ½-inch pieces (Note 3)
- 1 teaspoon chopped fresh thyme or ½ tsp dried
- Pinch of kosher salt
For the Homemade Mayo:
- 1 large egg room temperature (Note 4)
- 1 cup neutral oil like avocado or grapeseed
- 1 tablespoon lemon juice or white wine vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
For Assembly:
- 4 hamburger buns Note 5
- baby arugula or greens optional
Instructions
Prepare and Cook the Burgers
- In a medium bowl, gently mix the 1 lb ground pork, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, and 1 teaspoon Dijon mustard until just combined. Form into 4 equal-sized patties, about ¾ inch thick (Note 6).
- Heat a large skillet over medium to medium-high heat until hot but not smoking. Add 1 teaspoon neutral oil to the skillet. Place patties in the skillet and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145 to 160 F, depending on your comfort level) (Note 7). In the final minute of cooking, top each patty with a slice of Muenster cheese and cover to melt.Add Gorgonzola crumbles here. Sprinkle just before covering.4 slices Muenster cheese, ¼ cup Gorgonzola
- In the same skillet (or a separate one), heat 1 teaspoon olive oil or butter over medium heat. Add the diced apples, 1 teaspoon chopped fresh thyme, and Pinch of kosher salt. Sauté for 5–7 minutes, stirring occasionally, until the apples are tender and golden but still hold their shape (Note 8).2 medium apples
Make the Homemade Mayo
- Immersion Blender Method: In a tall jar, layer the 1 large egg, 1 cup neutral oil, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, and ¼ teaspoon kosher salt in that order. Insert an immersion blender all the way to the bottom. Blend without moving for 10–15 seconds until it emulsifies, then slowly lift the blender to incorporate fully (Note 9).Blender or Food Processor Method: Add 1 large egg, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, and ¼ teaspoon kosher salt to the blender or food processor. Blend for 10–15 seconds. With the machine running, slowly stream in the 1 cup neutral oil in a thin, steady drizzle until thick and creamy. This should take 1–2 minutes depending on the machine (Note 10).
Assemble the Burgers
- Toast 4 hamburger buns in a dry skillet or under the broiler until golden and warmed through.
- Spread the homemade mayo on the bottom half of each bun. Add a spoonful of sautéed apples, pork patty, and optional greens. Top with the other bun half and serve warm.
Notes
- Use kosher salt for more consistent seasoning. If using table salt, reduce by about 25%.
- Ground pork is not very fatty, so adding oil helps prevent sticking and encourages even browning.
- Dicing apples to ½ inch helps them cook evenly and hold shape. There is no need to peel them first, unless you prefer them peeled. Avoid overcooking or they’ll become mushy.
- Room temperature ingredients are key for the mayo to emulsify. Cold eggs can cause it to separate.
- Choose soft, slightly sweet buns like brioche or potato rolls to complement the pork and apple flavors.
- Avoid overmixing the pork. Gentle handling keeps the burgers tender.
- Use an instant-read thermometer to confirm doneness. For juicier burgers, 145 F with a 3-minute rest is often preferred by chefs. However, the USDA recommends 160 F for ground pork to ensure full safety. Choose the temp that aligns with your comfort and your pork source.
- Stir occasionally while sautéing apples to ensure even browning without breaking them down too much.
- If your mayo doesn’t emulsify right away, slowly drizzle in 1–2 tablespoons of additional oil while blending. The finished mayo should be thick, pale, and creamy—similar to store-bought. Concerned about raw egg? Use a pasteurized egg.
We made this for our meal prep by baking the patties in the oven. It was easy to assemble the burgers each night for a delicious dinner. These were something we looked forward to each night And never got bored of! The flavor combination is amazing! And the instructions and ingredients easy! Our only changes were due to allergies: we used gf and egg free buns and egg free mayo! Another great recipe from Heavenly Home Cooking to add to our rotation!
I’m so happy to hear that you enjoyed the burgers, Caroline! Great idea to bake the patties in the oven for meal prep. I’m glad they didn’t get boring and that you enjoyed the flavor combo!