Skip to main content
Epicurious
Cookbooks

Pork Burgers

I love burgers made from freshly ground meat. If you have access to your own meat grinder, grind up a fresh boneless Boston butt with the onions. If you don’t, don’t worry about it. These burgers aren’t quite as over the top as my Whistler Burger (page 98), but they’re flavorful as hell and a really nice change if you feel like eating something other than beef.

Recipe information

  • Yield

    serves 8

Ingredients

2 pounds ground pork
3 yellow onions, finely diced
1 cup salt
1/2 cup coarsely ground black pepper
1 cup Jack’s Old South Hickory Sauce or Basic Hickory Sauce (page 22)
8 onion or cheese rolls, split
Prepared brown mustard (optional)
Sliced dill pickles (optional)

Preparation

  1. Step 1

    Heat a smoker to 350˚F.

    Step 2

    In a large bowl, combine all the ingredients. Form the mixture into eight 4-ounce patties. Place the patties in a large aluminum pan, and set the pan in the smoker. Cook for about 7 minutes.

    Step 3

    Remove the pan from the smoker and flip the burgers. Return the pan to the smoker and cook for 8 more minutes.

    Step 4

    Serve the burgers on onion or cheese rolls, topped with brown mustard and dill pickles, if you like.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsBurgerGround PorkPorkMeatOnionRoot VegetableVegetableMainDinnerNut FreeSmokeCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.