Ground Pork Burgers with Sautéed Apples

Juicy ground pork burger with melted cheese, sautéed apples, and fresh arugula on a toasted brioche bun, with fries in the background.

Ground Pork Burgers with Sautéed Apples

Juicy ground pork burgers layered with thyme-sautéed apples, Muenster cheese, and homemade mayo, all tucked into toasted brioche buns. These flavor-packed burgers feel gourmet but come together easily. Add a sprinkle of Gorgonzola for even more flavor.

Prep Time20

Cook Time15

Total Time35

Servings: burgers

Calories: 615kcal

Author: Sandra

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.

Nutrition