How To Make The Juiciest Pork Burgers

Meet The Twisted Hog – my bacon-blended pork burgers that put every other pork patty to shame. 

You can definitely buy ground pork and add your own minced bacon for these. I prefer to grind my own pork shoulder and bacon for the perfect 5:1 ratio. Also, that helps me justify the meat grinder I bought a couple years back. 

In this blog, I’ll show you how to smoke pork burgers to juicy perfection (or sear them in a cast-iron skillet if you’re cooking indoors) and why pork burgers don’t need breadcrumbs or eggs to hold together.

Why This Pork Burger Works

This burger is all about technique and balance. Grinding pork shoulder with bacon (or mixing minced bacon into pre-ground pork) builds a patty with the perfect fat content, so it stays juicy without needing eggs or breadcrumbs.

Smoking low and slow (or searing in a skillet) are both great techniques that produce slightly different results.

You’ll get a more smoky BBQ style flavor from the smoker for sure, while the pan sear method brings that crust to the pork burger that’s preferable to many.

Then the sharp cheddar, tangy BBQ sauce, and quick pickles cut through the richness with just the right amount of acid and brightness.

Finally, I like the pretzel bun because it stays sturdy under all those drippings. Every element is doing a job, that’s why The Twisted Hog hits so hard.

About the Ingredients

Pork Shoulder – This is the backbone of The Twisted Hog. Pork shoulder has enough fat to stay juicy and plenty of flavor to stand up to smoke and seasoning.

Bacon – Bacon gets ground or minced into the pork, adding smoky-salty depth and boosting fat content so the burger stays moist without binders.

BBQ Rub – I use my homemade rub, but any good BBQ rub works. It layers in sweetness, spice, and color for a beautiful crust as it cooks.

Sharp Cheddar Cheese – Bold enough to cut through the richness of the pork and bacon blend, sharp cheddar also melts into gooey perfection on the hot patty.

Pretzel Buns – Pretzel buns are sturdy and slightly sweet and best of all they don’t get soggy under a juicy patty while adding their own flavor to each bite.

BBQ Sauce – A drizzle of your favorite BBQ sauce (I prefer my sauce here) ties everything together and gives a sweet-tangy finish.

Homemade Pickles These brighten up the burger and balance the fat and sweetness. Store-bought works fine, but homemade adds a fresh snap.

Quick Pickles for The Twisted Hog

These homemade pickles couldn’t be easier and they add the perfect snap to a rich pork burger. Just slice cucumbers and tuck them into a sealable jar or container. 

Add a few sprigs of fresh dill, then pour over a simple brine of white vinegar, salt, and sugar.

For a little extra kick, drop in a smashed garlic clove or a pinch of red pepper flakes. Give it all a shake and pop it in the fridge. In about an hour, you’ll have bright, tangy pickles that perfectly balance the fat and sweetness of the burger.

How to Make The Juiciest Pork Burger

Serves: 4 | Prep Time: 20 mins | Cook Time: 15-45 minutes

Ingredients:
2½ lb boneless pork shoulder
½ lb hickory smoked bacon
¼ cup BBQ rub, or your favorite BBQ rub
1 tbsp kosher salt, Diamond Crystal
4 pretzel buns, toasted
4 slices sharp cheddar, thick sliced
½ BBQ Sauce
For The Pickles
2 cups cucumbers, sliced
1¼ cup distilled vinegar
¼ water
2 tbsp fresh dill
3 tbsp granulated sugar
1 tbsp kosher salt
2 cloves garlic, crushed, optional 
2 tsp crushed red pepper flakes, optional

Step 1: Chill pork shoulder and bacon in the freezer for about 45 minutes to firm them up. Grind them together using a 5:1 ratio of pork to bacon. No grinder? Buy ground pork and finely mince the bacon before mixing the two together by hand.

Step 2: Gently fold in all but one tablespoon of the BBQ rub.

Step 3: Lightly shape the mixture into patties about the size of your bun. Because of the fat content, these hold together naturally; no eggs or breadcrumbs needed. Be careful not to pack the patties too tightly or they’ll get tough. Then, lightly season both sides of the patties with kosher salt and remaining BBQ rub.

Step 4: Choose Your Cooking Method

• Smoker (recommended): Smoke the patties at 350°F until they reach an internal temperature of 155°F, carry over cooking will bring them up to 160°F.
  
• Stovetop: Heat a cast-iron skillet over medium heat. Sear patties 4–5 minutes per side until fully cooked.
  (Grilling over open flame isn’t recommended — the high fat content can cause flare-ups.)
  

Step 5: During the last few minutes of cooking, top each patty with sharp cheddar cheese. Cover (or close the smoker lid) to melt it completely.

Step 6: Toast pretzel buns. Place the patty on the bun, drizzle with BBQ sauce, and top with your quick pickles. Serve immediately.