These pork burgers with caramelized onions are a great way to celebrate with your favorite Oktoberfest beer!
Ground pork is mixed with the perfect blend of spices and then cooked on the stovetop until crispy on the outside and juicy on the inside. Simply top with sauce, cheese, and sweet onions that have been caramelized in beer.
What should you watch or listen to this October?
We just finished up The Watcher. While I get that the intrigue of this being based on a true story is what probably had people tuning into this, I actually didn’t think it was that good.
As a true crime podcast listener, I have listened to way spookier stuff that would have made an even more intriguing TV series. That is why I say you should skip this series entirely and instead hop on your favorite podcast streaming service and list to Radio Rental. True stories told by the people who lived them.
What beer should you pair with this burger?
The beer: Oddtoberfest from Odd Side Ales
This has what you would find in a typical Märzen with even more to offer. I liked that it had what I felt was a rich caramel taste with a malty sweetness that I don’t think I’ve found in styles similar to this. This is one that will be going on my list of favorites for the season.
- Store-bought ground pork and spices. The burgers are made without breadcrumbs and just kept simple with the pork and a mixture of spices.
- Muenster or Gouda cheese. Either of these cheeses works great on this ground pork burger recipe.
- Sweet onions cooked in a wheat beer. Let the onions cook down in beer and slowly caramelize until they are golden brown.
- Brioche buns. My favorite type of bun to use for virtually any hamburger recipe I make.
- Dijon mustard and mayonnaise. Combine the two ingredients equally for the sauce.
Visit YouTube for a video of how to make these
How to make pork burgers with caramelized onions step-by-step
For the onions to top this burger with, they will cook longer so you will want to start them first.
Cut a yellow onion in half then slice both sides.
Add 1/2 tablespoon butter to a pan and let it melt, place the onions in the pan.
Sautee the onions in the butter for 5 minutes, stirring occasionally to brown.
Pour the beer into the pan, enough to cover the onions. Let simmer for 10 minutes.
The onions should cook down and there should be little to no liquid left in the pan. Turn off the heat and let them sit in the pan until the burgers are done.
My favorite way to cook burgers of any kind is to make them into smash burgers and cook them in a pan on the stovetop.
Mix the meat with the seasonings in a bowl then form the meat into 4 balls of equal size.
Heat some oil in a large pan then add one of the balls to the pan.
Using two spatulas or a burger press, press down on the top of the burger to flatten the meat out. Repeat with the other 3 patties.
Cover the pan with a lid leaving a corner open for venting.
Cook over medium/high heat for 5 minutes. Flip and cook for 5 more minutes.
Once the pork patties have cooked to the right temperature, remove them and add them to a paper towel-lined plate to let them drain off some of the grease.
Let the pan cool, then carefully clean the grease out of the pan with a paper towel. Place the burgers back into the pan and add the cheese on top. Cover with the lid, turn back on the heat, and let the cheese melt, for about 2-3 minutes.
Make sure that ground pork is cooked to 160 degrees F.
The simple sauce that I use for this is equal parts of Dijon mustard and mayonnaise. Mix together in a small bowl.
Tips & Variations
- For this recipe, I used ground pork and added my own seasoning, but you could use flavored brats and remove the casings instead.
- If you do not want to braise the onions in beer, swap it out for chicken or vegetable broth.
- Make your own quick brioche buns with this recipe from Kristine’s Kitchen Blog.
Place the remaining burger patties on the bun and cover them in aluminum foil and refrigerate. Reheat in the foil in the oven or remove the foil and cook in the air fryer until heated through. Add the remaining caramelized onions in a separate container and reheat in a pan with a little beef broth. Eat within 3 days.
How to freeze pork burger patties: Cook according to the directions below. Let them cool completely then add to a Ziploc plastic bag with pieces of freezer paper in between individually patty. Freeze for up to 3 months. Thaw in the refrigerator for 24 hours and cook in the oven or air fryer. To cook from frozen, place on a baking sheet at 400 degrees and bake for 20-25 minutes.
More burger recipes
Add the burger to the bun and top with the onions and sauce.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Pork Burgers with Caramelized Onions
- large skillet
- lid for skillet
- 2 spatulas
- medium sautee pan
- 1 pound ground pork
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 teaspoon olive oil
- 4 slices Muenster or Gouda cheese
- 4 brioche burger buns
- 3 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
- 1 medium sweet yellow onion
- 1/2 tablespoon butter
- 1/2 cup wheat beer
- Mix the pork with the seasonings in a bowl.1 pound ground pork, 1/2 teaspoon garlic powder, 1/2 teaspoon ground mustard, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 1/4 teaspoon ground black pepper
- For the meat into 4 balls.
- Heat oil in the pan, then smash/press the balls down with two spatulas or a burger press.1 teaspoon olive oil
- Cover the pan with a lid, leaving one edge vented. Cook for 5 minutes on each side.
- Remove the burgers from the pan and put them on a paper towel-covered plate to drain the grease.
- Let the pan cool, then clean it with a paper towel. Add burgers back to the pan and top with cheese. Cover and cook for 2-3 minutes with the heat on to melt the cheese.4 slices Muenster or Gouda cheese
- Mix the Dijon and the mayonnaise together in a bowl and set aside.3 tablespoons Dijon mustard, 3 tablespoons mayonnaise
- Cut onion in half, then slice.1 medium sweet yellow onion
- Add butter to the pan, let melt then add the onions. Sautee for 5 minutes until browned.1/2 tablespoon butter
- Pour in the beer. Simmer for 10 minutes or until the liquid has dissolved.1/2 cup wheat beer
- Add the burgers to the buns and top with sauce and onions.4 brioche burger buns
Tips for making this recipe:
- If you do not want to use beer for the onions, you can substitute with chicken or vegetable stock.
- Check the internal temperature is 160 degrees F for the thickest part of the burger before serving.
- To store: Place the remaining burger patties on the bun and cover them in aluminum foil and refrigerate. Reheat in the foil in the oven or remove the foil and cook in the air fryer until heated through. Add the remaining caramelized onions in a separate container and reheat in a pan with a little beef broth. Eat within 3 days. See the post for freezing the pork patties.
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Last Updated on July 16, 2023 by Erin@BottomLeftoftheMitten