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This beef and pork burger patty recipe combines the best of both worlds—rich, beefy depth with pork's tender juiciness for burgers that never dry out. 🔥 As someone who's cooked thousands of pounds of pork weekly, I know the secret lies in the right meat ratio (80/20 beef to pork) and proper handling to lock in moisture.
The fusion creates a flavor profile that's more complex than either meat alone, with pork adding subtle sweetness that balances beef's savory notes.
What sets these patties apart is the foolproof technique for achieving that perfect juicy crust without overworking the meat. We'll use a simple seasoning blend that enhances rather than overpowers the natural flavors, and I'll show you exactly how to shape them for even cooking.
The key is letting them rest after forming—this crucial step ensures they stay together on the grill or pan without falling apart.
By the time you're done, you'll have burgers with a caramelized exterior and tender, moist centers that melt in your mouth. The pork adds just enough fat to keep them juicy while the beef provides structure and depth.
These aren't just burgers—they're restaurant-quality patties that'll make your backyard BBQ the talk of the neighborhood.
Serve them on toasted brioche buns with caramelized onions, sharp cheddar, and a smear of garlic aioli for the full experience. The pork-beef combination works equally well for sliders or giant smash burgers—this recipe scales beautifully while maintaining that perfect texture. Let's get cooking!
Ingredients for beef and pork burger patty
Double-meat magic starts with these 13 ingredients—juicy beef and tender pork blend perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | 1 lb | 80/20 fat ratio preferred |
| Ground Pork 🐖 | ½ lb | Freshly ground preferred |
| Yellow Onion 🧅 | 1 whole | Finely chopped for seasoning |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning blend |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked preferred |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smokiness |
| Granulated Garlic 🧄 | ½ tsp | For extra flavor punch |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For meat handling |
| Ice Cubes ❄️ | 1 cup | For keeping meat cold |
| Brioche Buns 🍞 | 4 whole | Toasted for serving |
| Sharp Cheddar Cheese 🧀 | 4 oz | Sliced for topping |
| Carrot 🥕 | 1 whole | For optional garnish |
The meat ratio is everything here. 80/20 ground beef gives you that beefy depth, while the ground pork adds juiciness and subtle sweetness that keeps these patties from drying out. Grab both from the butcher counter if possible—they'll grind it fresh for you, and that makes all the difference. I always get mine from Costco when I'm doing a big batch, but the regular supermarket stuff works fine for a small group. Look for good marbling in the beef—it's what keeps these patties moist. And trust me, freshly ground pork is worth the extra effort.
No ground pork? Ground chicken thighs at half the amount works in a pinch, though the flavor won't be quite the same. The garlic can be fresh or granulated—minced fresh is ideal, but pre-minced from a jar is fine if you're short on time. For the salt, Diamond Crystal is my go-to because it dissolves better, but any kosher salt will do. The olive oil is non-negotiable—it helps bind the meat and adds richness. If you're making these ahead, freeze the patties on a tray first, then transfer to a bag. That way they don't stick together when you're ready to cook.
These patties are best served fresh off the grill or pan, but they reheat beautifully if you need to hold them. Wrap them in foil and warm in a 350°F oven for 5-10 minutes. The brioche buns should be toasted just before serving—butter them lightly and toast in a dry pan for 30 seconds per side. The cheese melts best when the patties are still hot, so add it right after cooking. Store any leftovers in the fridge for up to 3 days, but honestly, they rarely last that long. The pork-beef combo makes these disappear fast!
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this combo—just toss the raw beef and pork together in one bowl, no fancy ratios to stress over. The pork keeps it juicy while the beef adds that classic burger backbone, and the onion and garlic get folded right in with a quick chop.
- Umami Bomb: That crispy edge from the pork fat? Chef’s kiss. Then there’s the slow caramelization of the onion and garlic—sautéed just enough to perfume the whole patty without overpowering. Honestly, the first bite makes me forget I’m even eating a burger.
- Weeknight Hero: I make these when I’m exhausted but still want flavor: freeze half the batch, and boom—midweek dinner solved. Or double the batch for game day—no one will guess they’re prepped ahead.
- Budget Flex: Ground pork stretches the beef, so I’m paying less for more meat. Plus, the leftovers? I toss them into tacos, pasta, or even breakfast hash—always better than takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for juicy double-meat burger patties
Here's how to make burgers so juicy they'll make your taste buds sing!
👨🍳 Step 1: Prep the Meat Mixture Like a Pro
Start by placing the 1 lb ground beef (80% lean) and 0.5 lb ground pork in a large mixing bowl. I always use my hands for this—it gives you better control than a spoon. Gently combine them until just mixed, being careful not to overwork the meat. The pork adds incredible juiciness and tenderness, while the beef gives that classic beefy flavor we all love.
Next, add the 1 cup ice cubes to the meat mixture. This might seem weird, but it's a game-changer! The ice keeps the meat cold while you handle it, which prevents the patties from shrinking too much on the grill or pan. Let it sit for 5 minutes while you prep your seasonings. You'll see the ice slowly melt, but that's perfect—it helps distribute moisture evenly throughout the meat.
👨🍳 Step 2: Create the Ultimate Seasoning Blend
In a small bowl, combine the 1.5 tsp kosher salt, 1 tsp ground black pepper, 0.5 tsp smoked paprika, 0.5 tsp granulated garlic, and the finely chopped 1 whole yellow onion and 4 minced garlic cloves. This blend is where all the magic happens—I like to press the spices into the onion and garlic with my fingers to release their flavors. The smoked paprika adds a subtle smokiness that pairs perfectly with the double-meat combo.
Now, add the seasoning mix to the meat and gently fold it in using your hands. Be careful not to overmix—just combine until evenly distributed. The reason we don't overwork the meat is to keep those juices locked in. You want to see some streaks of seasoning, not a completely uniform color. This ensures maximum flavor without making the patties tough.
🍳 Step 3: Shape Perfect Patties with the Right Technique
Divide the meat mixture into 4 equal portions (about 6 ounces each for perfect-sized patties). I like to use a kitchen scale for accuracy, but if you don't have one, eyeball it—these should be thick, juicy burgers, not tiny sliders. Gently form each portion into a ball, then flatten it into a ¾-inch thick patty. Here's the pro tip: make a slight dimple in the center of each patty with your thumb. This prevents them from puffing up and cracking while cooking.
Place the shaped patties on a plate and cover them loosely with plastic wrap. Refrigerate for 15-20 minutes before cooking. This chilling step is crucial—it helps the patties hold their shape better on the grill or pan, giving you that perfect sear without falling apart. Don't skip this, I promise you'll see the difference!
🔥 Step 4: Cook to Juicy Perfection on High Heat
Heat a grill or large skillet over medium-high heat until it's screaming hot. Add 1 tbsp extra-virgin olive oil to the pan and let it get shimmering hot—this ensures your patties develop that beautiful crust. Place the patties on the grill or in the pan and cook for 3-4 minutes per side for medium doneness. You'll know they're ready when they reach an internal temperature of 145°F and have a deep brown crust with a slight char.
Here's where it gets fun—the cheese! In the last 30 seconds of cooking, place a slice of 4 oz sharp cheddar cheese on each patty. Watch as it melts into that gooey perfection, creating a delicious cheese pull with every bite. The high heat helps the cheese melt smoothly without making the patties soggy. Remove the patties from heat and let them rest for 2 minutes before serving—this keeps all those juices inside where they belong.
🍽️ Step 5: Assemble Burgers with All the Fixings
Toast your 4 whole brioche buns lightly on the grill or in a dry skillet until they're golden and crispy. Spread the bottom half of each bun with a thin layer of mayonnaise if you like, then layer on your perfectly cooked patty. Top with the remaining bun half, and don't forget the optional grated carrot for a fresh, crunchy garnish that adds a nice contrast to the rich flavors.
Serve immediately while everything is hot and melty. The combination of juicy double-meat, melted cheese, and crispy brioche buns creates a burger experience that's pure comfort food heaven. Each bite delivers that perfect balance of smoky, savory, and slightly sweet flavors that'll have everyone asking for seconds!
Pro Tips For Making Beef And Pork Burger Patty
- CHOP ONION FINE: The pork and beef mix loves small onion pieces—no bigger than a pea—so they dissolve into flavor instead of sitting as chewy chunks. I used to dice them roughly and still tasted them; now I pulse them twice in the food processor for even distribution.
- SALT THE MEAT TWICE: Add half the salt when mixing the raw beef and pork, then sprinkle the rest after shaping the patties. This keeps the edges from drying out while ensuring the center gets seasoned deeply—no more bland middles.
- PRESS WITH YOUR FINGERS: Use your thumb to make a dimple in the center of each patty before cooking. This prevents bulging and guarantees an even crust. I learned this after watching my first batch puff up like sad meat balloons.
- COOK IN BATCHES: Crowding the pan steams the patties instead of searing them. Cook two at most for a perfect crust—no flipping until the first side is deeply browned, about 3-4 minutes. Patience here means juicy, not soggy, burgers.
Health benefits of this dish
Protein Powerhouse
These beef and pork patties pack a serious protein punch with 30 grams of protein per serving—that's nearly half your daily needs! The 80/20 beef delivers lean protein while the ground pork adds fat-soluble vitamins like B12, crucial for energy metabolism.
My farm-raised Gloucestershire Old Spots pork contributes extra iron and zinc, which support immune function and muscle repair. 💪
Lean Fat Benefits
The 20% fat ratio in beef and natural pork fat create juicy patties without excessive saturated fat. Each serving contains about 12 grams of fat, primarily monounsaturated fats from pork that support heart health.
I've found that this fat ratio keeps burgers moist while providing energy-sustaining calories—perfect for active lifestyles or post-workout meals.
Iron Boost
Both beef and pork are excellent iron sources, with these patties delivering 3.5 milligrams per serving—about 20% of your daily value. The heme iron from beef is particularly well-absorbed, helping prevent fatigue.
I always recommend serving with vitamin C-rich toppings like tomato slices or grated carrots to enhance iron absorption even further.
Zinc for Immunity
Pork is one of the best dietary sources of zinc, with these patties providing 4 milligrams per serving (about 36% of daily needs). Zinc plays a vital role in immune function and wound healing—something I've learned firsthand running a busy restaurant.
The combination of beef and pork creates a perfect zinc-to-iron ratio that my body responds to well.
Selenium Support
Beef contains significant selenium levels, with these patties offering 25 micrograms per serving (about 45% of daily needs). Selenium acts as a powerful antioxidant, protecting cells from damage. I notice my energy levels stay more consistent when I include selenium-rich foods like these burgers in my weekly meals.
Meal Flexibility
These patties work perfectly for meal prep—portion them into single-serving containers and freeze for up to 3 months. The protein-fat combination makes them incredibly satiating, perfect for lunches or post-gym meals. I often make a big batch on Sundays and portion them out for quick, nutritious weeknight dinners.
The pork's natural sweetness also makes these great for kids who might be picky eaters. 🍽️
Nutrition facts
Frequently asked questions
Why mix beef and pork for burgers?
The pork adds incredible juiciness and subtle sweetness that balances beef's savory depth. The fat content from pork keeps these patties moist while cooking, while beef provides structure and classic beefy flavor. This combo creates a more complex flavor profile than either meat alone, with pork adding just enough richness to elevate the experience.
Can I make these patties ahead of time?
Shape the patties and refrigerate them on a tray for up to 24 hours before cooking. For longer storage, freeze them raw on a tray first (to prevent sticking), then transfer to a bag for up to 3 months. Thaw overnight in the fridge before cooking—never at room temperature. The key is cooking them fresh from frozen using medium heat to prevent moisture loss.
What's the best way to prevent patties from falling apart?
Handle the meat gently and avoid overmixing—just combine until evenly distributed. The ice cubes help keep the meat cold while you work, preventing excessive shrinkage. Most importantly, chill the shaped patties for 15-20 minutes before cooking and use medium-high heat with proper oil. The dimple in the center also helps them hold together better while cooking.
Can I use these patties for sliders?
Perfectly! Scale down the recipe to make 1-ounce mini patties for sliders. Use smaller buns (like Hawaiian rolls) and keep the same cooking time (2-3 minutes per side) since they're thinner. The beef-pork combo works especially well for sliders because the pork's fat keeps them juicy even when served on tiny buns. Serve with cocktail sauce or spicy mayo for dipping!
How do I know when the patties are fully cooked?
Use a meat thermometer to check for 145°F internal temperature—this ensures food safety while keeping them juicy. Look for a deep brown crust with slight charring on the outside. The cheese should melt smoothly in the last 30 seconds of cooking. Let them rest 2 minutes before serving to redistribute juices—this is when they'll be at their most tender.