The Filipino Sisig Pork Burger: A Flavorful Fusion of Tradition and Innovation
The Filipino Sisig Pork Burger is a bold and creative reimagining of one of the Philippines’ most beloved dishes: Sisig. This sizzling, tangy, and crunchy pork dish has been transformed into a juicy, flavorful burger that retains its heritage while embracing modern culinary trends.
This dish takes inspiration from Kapampangan Sisig, a popular delicacy originating from the Pampanga region of the Philippines, which is widely recognized as the country’s culinary capital. Traditionally made from parts of the pig’s head, seasoned with calamansi (a small citrus fruit), soy sauce, chili, and onions, sisig is known for its combination of crunchy and tender textures. It is usually served on a sizzling platter, sometimes topped with an egg, making it a staple in Filipino cuisine.
For this recipe, we’ve taken all the core flavors of sisig—its rich umami taste, the zestiness of calamansi, and the heat from chilies—and packed them into a burger patty that stays moist and bursting with flavor. The result? A bite that delivers crunch, juiciness, and a balance of spicy, sour, and savory notes all at once.
The Key Elements of the Filipino Sisig Pork Burger
1. The Pork Patty
Sisig is typically made with chopped, crispy pork, but for this burger version, we use ground pork with a 70/30 fat-to-lean ratio to maintain juiciness and flavor. Instead of using pig’s ear or cheeks, which are common in traditional sisig, this version simplifies the cooking process while ensuring that every bite remains tender and packed with sisig’s signature umami taste.
The patty is seasoned with soy sauce, calamansi juice, garlic, red onions, and red chili—all of which are essential to an authentic sisig experience. A dash of black pepper, an egg, and a small amount of breadcrumbs help bind the burger, allowing it to stay moist without crumbling.
2. Calamansi Mayo: The Perfect Sauce
Calamansi is a quintessential ingredient in Filipino cooking, known for its bright, citrusy tang that enhances grilled meats and savory dishes. To complement the richness of the pork, we incorporate a calamansi mayo—a blend of Japanese-style mayonnaise, calamansi juice, and garlic powder. This provides a creamy, zesty contrast to the deep flavors of the patty.
3. Toppings That Elevate the Experience
A great burger needs great toppings, and this one delivers in both flavor and texture:
- Chicharrón (crispy pork rinds): These add the signature crispiness you’d expect from a traditional sisig dish, mimicking the crunchy bits of pork that sizzle on a hot plate.
- Green onions: A touch of freshness and mild onion flavor rounds out each bite.
- Brioche buns: These are lightly toasted to create a sturdy yet soft base that soaks up the flavors while maintaining structure.
A Dish Inspired by Filipino Culinary Heritage
Filipino cuisine is a beautiful medley of indigenous, Spanish, Chinese, and American influences, with dishes evolving over centuries to reflect regional preferences and cooking styles. Sisig, in particular, is one of the country’s most iconic dishes, having originated as a way to make use of leftover pork parts, nothing going to waste. Over time, it has become both a staple pulutan (bar snack) and a full meal enjoyed by Filipinos everywhere.
While traditional sisig is still served sizzling with a runny egg on top, chefs and home cooks alike have been experimenting with ways to reinvent it—whether through tacos, pizzas, or, as we present here, a burger. This new take on sisig embraces its street food soul while making it more accessible internationally as a unique handheld meal.
Why You’ll Love This Filipino Sisig Pork Burger
If you’re a fan of bold, comforting flavors and love experimenting with global cuisines, this Filipino Sisig Pork Burger is a must-try. It’s a fusion dish that stays true to sisig’s essence while transforming it into a convenient, satisfying sandwich. Whether you’re cooking for a Filipino food lover or trying something adventurous in the kitchen, this burger is sure to impress.
Cooking Tips & Customizations
- Want an extra smoky flavor? Grill the patties over charcoal instead of using a stovetop pan.
- Spice level too high? Reduce the amount of red chili or substitute with a milder pepper.
- No calamansi available? Meyer lemons or lime juice make great substitutes without losing the signature citrus taste.
Ultimately, this burger captures the spirit of Filipino food—bold, dynamic, and full of character—and brings sisig to your plate in an entirely new way. Enjoy! 🚀🍔
Filipino Sisig Pork Burger
Ingredients
Pork Patty
- 1 lb ground pork Preferably with a 70/30 lean-to-fat ratio for juiciness
- 2 tbsp soy sauce Filipino soy sauce for authentic taste
- 1 tbsp calamansi juice Freshly squeezed for tanginess; substitute with lime if unavailable
- 1 tsp garlic Minced finely
- 1 tsp red onion Finely chopped
- 1 tsp red chili Minced, adjust spice level to preference
- ½ tsp black pepper Coarsely ground for a bit of heat
- 1 large egg For binding
- ¼ cup breadcrumbs To help hold the patty together
Calamansi Mayo
- ½ cup mayonnaise Preferably Japanese mayo for richness
- 1 tbsp calamansi juice For a zesty kick
- ½ tsp garlic powder For additional depth of flavor
Toppings & Assembly
- 4 large brioche buns Lightly toasted for texture
- ½ cup chicharrón Crushed for crunch
- ½ cup green onions Thinly sliced for freshness
Instructions
Make the Pork Patty
- In a mixing bowl, combine ground pork, soy sauce, calamansi juice, minced garlic, chopped red onion, minced chili, black pepper, egg, and breadcrumbs. Mix well until evenly combined.
- Form the mixture into four equal patties, about ¾ inch thick. Let them rest while preparing the sauce.
Prepare the Calamansi Mayo
- In a small bowl, whisk together mayonnaise, calamansi juice, and garlic powder. Set aside.
Cook the Patties
- Heat a nonstick pan or grill over medium-high heat. Cook the patties for 4-5 minutes per side, or until internal temperature reaches 160°F (71°C). Let rest for 5 minutes.
Assemble the Burger
- Toast the brioche buns lightly. Spread a generous amount of calamansi mayo on the bottom bun, place the cooked pork patty, sprinkle crushed chicharrón, and garnish with sliced green onions. Top with the other half of the bun.
Notes
- For extra flavor, grill the patties over charcoal to introduce a smoky element.
- If calamansi is unavailable, Meyer lemons or limes can be good substitutes.