Pork Burgers with Feta Mustard

Spiced Pork Burgers topped with a feta-mustard mayonnaise and pickled beets: an amazing flavor combination and hand’s down my favorite burger of all time.

Meggan’s notes

You’re going to think I’m crazy, but this is the best burger I’ve ever had.

I’m the person who orders a burger everywhere I go. It’s the standard by which I judge all establishments. It’s the thing I make at home when I want to be deliciously happy.

I’ll admit it sounds like a weird combination (feta mustard? pickled beets? WHAT?), but if you take one bite, you’ll be a believer.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Pork spice blend: This simple blend of spices flavors the ground pork and makes it absolutely delicious.
• Ground pork: Plain ground pork, on pork sausage or mild or sweet Italian sausage.
• Feta mustard: This mouth-watering spread is made up of whole-grain mustard, feta cheese, and mayonnaise. All the best toppings mixed together!
• Pickled beets: I like Aunt Nellie’s brand. They are sweet and acidic and it really just completes the burger.

Step-by-step instructions

1. Mix the garlic powder, coriander, fennel, paprika, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). 

2. Add pork and gently mix until seasonings are distributed evenly. Form into 6 patties approximately 1/2-inch thick each.

3. Preheat a large skillet or grill over medium-high heat. Add patties (frying in batches if necessary) and cook 3 to 5 minutes per side or until a thermometer inserted at the thickest part reaches 160 degrees.

4. While the burgers are cooking, in a small bowl combine feta cheese, mayonnaise, and mustard and mix well. Drain 2 to 3 pickled beet slices per person.

5. Transfer burgers to a plate and tent with foil to keep warm. Spread cut sides of buns with butter and toast in skillet or on grill until golden brown. To assemble the burgers, spread the bottom of each toasted bun with some of the feta mustard. Top each with a pork burger and 2 to 3 pickled beet slices.

Recipe tips and variations

• Yield: This recipe makes 6 delicious pork burgers on buns.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The feta mustard can be made the day before (stir to recombine before serving). The patties can also be assembled and stored covered in the refrigerator a day in advance. And of course, the pickled beets (should you choose to make them) can be made weeks in advance.

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Pork Burgers with Feta Mustard

By Meggan Hill

Spiced Pork Burgers topped with a feta-mustard mayonnaise and pickled beets! An amazing flavor combination and hand's down my favorite burger of all time.

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Course Main Course

Cuisine American

Calories 931

5 from 9 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 2 pounds ground pork (see note 1)
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon ground coriander
• ▢ 1/2 teaspoon ground fennel
• ▢ 1/2 teaspoon paprika
• ▢ Salt and freshly ground black pepper
• ▢ 4 ounces feta cheese
• ▢ 3 tablespoons mayonnaise
• ▢ 3 tablespoons whole grain mustard
• ▢ 1 (16-ounce) jar pickled beets
• ▢ 6 brioche buns or other burger buns, split
• ▢ 1/4 cup butter softened

Instructions 

• In a large bowl, combine pork, garlic powder, coriander, fennel, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Mix until seasonings are evenly distributed. Form into 6 patties approximately 1/2-inch thick each.
• Preheat a large skillet or grill over medium-high heat. Add patties, frying in batches if necessary, and cook 3 to 5 minutes per side or until a thermometer inserted at the thickest part reaches 160 degrees.
• While the burgers are cooking, in a small bowl combine feta cheese, mayonnaise, and mustard and mix well. Drain 2 to 3 pickled beet slices per burger.
• Transfer burgers to a plate and tent with foil to keep warm. Spread cut sides of buns with butter and toast in skillet or on grill until golden brown.
• To assemble the burgers, spread the bottom of each toasted bun with some of the feta mustard. Top each with a pork burger and 2 to 3 pickled beet slices.

Notes

1. Ground pork: Look for plain, unseasoned ground pork.
2. Yield: This recipe makes 6 delicious pork burgers on buns.
3. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 burgerCalories: 931kcalCarbohydrates: 40gProtein: 38gFat: 69gSaturated Fat: 31gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 293mgSodium: 873mgPotassium: 473mgFiber: 1gSugar: 0.2gVitamin A: 1139IUVitamin C: 1mgCalcium: 174mgIron: 3mg

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