This is a beef-and-pork cheeseburger built on a toasted English muffin instead of a standard bun. The muffin is smaller and sturdier than a brioche or potato roll, which means it holds together without getting soggy while you eat. It comes together in 20 minutes with one pan for the onions and a griddle for the patties — that’s it.
Why this recipe works
Two things make this worth doing. First, the beef-pork blend: pork has more fat marbling than most ground beef you’ll find at a grocery store, and that extra fat keeps a small patty — these are only about 2.5 oz each — from drying out on the griddle. Second, the English muffin’s nooks hold the mayonnaise instead of letting it slide out, so every bite has sauce in it. Neither trick is complicated, but skipping either one gives you a noticeably drier, blander result.
Substitutions that actually work
- Ground meat: All ground beef (80/20) works fine if you can’t get pork. Avoid anything leaner than 80/20 — the patties will be dry.
- Mayonnaise: Plain Greek yogurt or a garlic aioli both work as a straight swap. Mustard alone is too sharp here and fights the pork.
- Cheddar: Any semi-firm melting cheese works — Colby, Monterey Jack, or American. Avoid fresh mozzarella; it releases too much water on a hot patty.
- English muffins: Sandwich thins are a reasonable substitute. Regular hamburger buns work but lose the structural advantage that makes this recipe distinct.
Make-ahead notes
Form the raw patties up to 24 hours ahead, stack them with a small square of parchment between each one, and refrigerate uncovered for the first 30 minutes so the surface dries slightly — they’ll sear better. Cooked patties keep in the fridge for up to 3 days; reheat them in a covered skillet over medium-low with a tablespoon of water to prevent them drying out, about 3 minutes per side, and bring them back to 160°F (71°C) before serving. The caramelized onions also reheat well — make a full batch and refrigerate for up to 4 days.
What can go wrong
- Patties shrink smaller than the muffin: The beef-pork mix shrinks more than pure beef. Form your patties about half an inch wider than the muffin before cooking, not the same size.
- Muffins get soggy before you finish eating: Toast them until they’re genuinely golden, not just warm. A pale toast won’t hold up against the onion and patty moisture.
- Cheese doesn’t melt: The recipe says to let the burger rest a minute — skip the top muffin half during that rest so the heat actually reaches the cheese instead of being trapped under cold bread.
- Onions burn before they soften: Medium-low heat is not medium. If your onions are browning in under 3 minutes, the pan is too hot; pull it off the burner for 30 seconds and turn it down. Rushed onions turn bitter.
- Undercooked patties: Because these are small and thin, 5 minutes per side on a properly preheated griddle is usually enough — but always verify with an instant-read thermometer. The blend contains pork, so the target is 160°F (71°C) all the way through, no exceptions. Cut-and-peek is not reliable with a thin patty.
Amazing English Muffin Cheeseburger
Ingredients
- 1 medium onion
- 2 tablespoon olive oil
- ⅓ pound ground beef
- ⅓ pound ground pork
- 4 medium English muffins
- 3 tablespoons mayonnaise
- 1 bunch lettuce
- 1 medium tomato sliced
- 5 ounces cheddar cheese semi-hard and thinly sliced
Instructions
- Slice the onion into four thick slices. Heat the olive oil over medium-low heat and saute the onions for 5 to 7 minutes per side – until tender and lightly browned.
- Divide the ground meat into four and form into patties roughly the size of the English muffins.
- Heat a griddle and fry the patties for 5 minutes per side.
- While the patties are cooking, separate the English muffins into halves and lightly toast them. Then, spread mayonnaise on the bottom halves.
- Lay the onion slices on the mayonnaised muffin halves. Top with the patties, then cheese slices, and the top muffin halves.
- Let your burgers stand for a minute to allow the patties’ heat to soften the cheese.
Nutrition
Common questions
Can I use only ground beef instead of a beef-pork blend?
Yes, 80/20 ground beef works well here. Go leaner than that and the small patties will be noticeably dry, since there’s not much mass to retain moisture during a 10-minute cook.
Do I need to season the patties?
The recipe card doesn’t call for seasoning, but salt and pepper on the outside of each patty right before they hit the griddle makes a real difference. Season just before cooking — salting too early draws out moisture and makes the surface wet instead of seared.
How do I know when the patties are done without a thermometer?
Get a thermometer — this blend contains pork, which must reach 160°F (71°C) internally, and a thin patty is hard to judge by touch or color alone. A basic instant-read probe costs under $15 and removes all guesswork.
Can I cook the onions and the patties in the same pan to save cleanup?
Cook the onions first, then remove them and use the same pan for the patties — that works fine and the leftover olive oil adds flavor. Skip the egg in the mix — it makes the patty mushy. Just don’t try to cook both at the same time; the onions need low heat and the patties need higher heat to get a proper sear.