This is a homemade pork burger built from ground pork, smoked bacon lardons, Italian herbs, and a flour-dusted crust that helps the patty hold together on the grill. It comes together in 35 minutes and makes 8 patties, which puts the cost per serving well below anything from a fast-food counter. If you have pork mince in the freezer and a handful of pantry staples, you have dinner.
What makes this version work
Two things matter here. First, the smoked bacon lardons are mixed directly into the ground pork rather than laid on top — they add fat and salt throughout the patty, which keeps lean pork mince from drying out over high heat. Second, the light flour coating before grilling creates a thin crust that seals the outside quickly, locking in moisture and giving you a clean release from the grill grate instead of a patty that tears apart when you flip it. Neither step is fussy, but skipping either one will cost you texture.
Smart swaps
- Smoked bacon lardons: These are the one ingredient that might not be in every pantry. Regular smoked streaky bacon cut into small pieces works exactly the same way. Unsmoked bacon is fine too — you just lose a little depth of flavor.
- Mixed Italian herbs: Any dried herb blend works here. Dried oregano alone, or a mix of oregano and thyme, is a solid substitute. Fresh herbs are fine if you have them — use about three times the volume.
- All-purpose flour for coating: Cornstarch gives a slightly crispier crust if you want to try it. Breadcrumbs also work but add more bulk to the exterior.
- Burger buns: Any sturdy sandwich roll holds up fine. Brioche buns go soft fast under a juicy patty, so a plain white or potato roll is more practical if you’re not eating immediately.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a dry skillet over medium heat for about 3 minutes per side — the microwave works but softens the crust. For freezing, shape and flour the raw patties, then freeze them on a baking sheet until solid before transferring to a freezer bag; they’ll keep for up to 2 months. Cook from frozen on the grill or in a skillet over medium heat, adding 4 to 5 extra minutes per side, and always verify the internal temperature reaches 160°F (71°C) before serving.
Common problems and fixes
- Patties fall apart on the grill: The flour coating needs to be applied right before grilling, not hours ahead. If the flour has absorbed moisture while the patties chilled, dust them again with a fresh, thin layer just before they go on the grate.
- Burgers are dry inside: Ground pork varies in fat content by brand. If yours is very lean (below 15% fat), add an extra handful of lardons or a tablespoon of olive oil to the mix before shaping.
- Patties puff up in the middle: Make a small thumbprint indent in the center of each patty before grilling. Pork patties puff as the proteins contract, and the indent compensates so you get a flat burger instead of a dome.
- Onions burning on the griddle: Start the onions on a cooler zone of the grill rather than directly over the burner. A lower, slower cook with the butter gives you soft, sweet onions instead of scorched ones.
- Undercooked center: Ground pork must reach 160°F (71°C) internal temperature — no exceptions, regardless of color. If the outside is browning too fast before the center is done, move the patties to indirect heat and close the lid for a few minutes to finish cooking through.
Healthy Pork Burgers with Smoked Bacon Lardons
Equipment
- Large mixing bowl
- Flat plate (for flour dredging)
- Barbecue grill or cast iron skillet
- BBQ griddle or non-stick frying pan
- Instant-read meat thermometer
- Baking sheet (for freezing patties)
Ingredients
- 26 oz lean pork mince 750g
- 7 oz smoked bacon lardons 200g
- 2 teaspoons dried Italian herb mix oregano, basil, thyme
- 1 large egg optional — see notes
- 5 tablespoons plain flour 40g / 1.4oz
- 2 large onions thinly sliced
- 1 tablespoon butter 15g / 0.5oz
- 4 large burger buns halved (or 8 standard burger buns)
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Add the pork mince, bacon lardons, egg (if using), Italian herbs, and a generous pinch of salt and pepper to a large bowl.26 oz lean pork mince, 7 oz smoked bacon lardons, 2 teaspoons dried Italian herb mix, 1 large egg, 1 pinch salt
- Mix the ingredients with your hands (wash your hands thoroughly beforehand and afterwards).
- Divide the mixture into 8 equal portions (approximately 130g / 4.6oz each).
- Take each portion and shape it into a burger with your hands.
- Place the flour on a plate and place the burger in the flour, giving each side a light covering.5 tablespoons plain flour
- Repeat until all burgers are shaped and covered in flour.5 tablespoons plain flour
- Place the burgers on a plate, cover and chill until ready to BBQ.
- If necessary, coat the burgers in a little more flour.5 tablespoons plain flour
- Place the burgers on the grill over medium-high heat (around 200°C / 400°F). Cook for 5-6 minutes per side, flipping once, until both sides are well browned and the internal temperature reaches 160°F / 71°C.
- Fry the onions in the butter on the BBQ griddle for a few minutes, often turning to prevent them from burning.2 large onions, 1 tablespoon butter
- Serve the burgers in toasted buns topped with the caramelised onions and a side salad, if desired.4 large burger buns
Notes
Nutrition
Common questions
Can I cook these in a skillet instead of on a BBQ?
Yes — a cast iron or heavy nonstick skillet over medium-high heat works well. Cook for about 8 to 10 minutes per side and check that the internal temperature hits 160°F (71°C) before serving.
Do I need the egg in the patty mixture?
Skip the egg in the mix — it makes the patty mushy. The flour coating does the binding job here, and the lardons provide enough fat to hold everything together without an egg.
Can I use sausage meat instead of ground pork?
Yes, but taste it first. Most sausage meat is already seasoned with salt and herbs, so you may want to reduce or skip the Italian herbs in the recipe to avoid an overseasoned patty.
How do I know when the pork burgers are fully cooked?
Use an instant-read thermometer and check for 160°F (71°C) at the thickest part of the patty. Clear juices are a helpful sign but not a reliable standalone test — a thermometer is the only way to be sure.
Can I make the patties ahead of time?
Yes — shape and flour them, then refrigerate on a covered plate for up to 24 hours before grilling. If the flour looks damp when you pull them out, add a light second dusting before they go on the heat.
The recipe makes 8 patties — can I halve it?
Easily. Use 375g of pork mince, half a pack of lardons, one egg if you’re keeping it, and scale the herbs and flour down proportionally. One large onion is plenty for 4 buns.
What to cook next
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