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smoked BBQ pork burger with cheddar cheese on a wood cutting board
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The Juiciest Pork Burgers

Prep Time20 minutes
Cook Time45 minutes
Servings: 4

Ingredients

  • 2½ lbs boneless pork shoulder or ground pork
  • ½ lb bacon minced
  • ¼ cup bbq rub
  • 1 tbsp kosher salt Diamond Crystal
  • 4 pretzel buns toasted
  • 4 slices sharp cheddar cheese thick slices
  • ½ cup BBQ sauce

Pickles

  • 2 cups cucumbers sliced ¼" thick
  • 1¼ cup distilled white vinegar
  • ¼ cup water
  • 2 tbsp fresh dill
  • 3 tbsp granulated sugar
  • 1 tbsp kosher salt Diamond Crystal
  • 2 cloves garlic crushed, optional
  • 1 tsp crushed red pepper flakes optional

Instructions

  • Chill pork shoulder and bacon in the freezer for about 30 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.
  • Gently fold in all but one tablespoon of the BBQ rub.
  • 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 BBQ rub.
  • Choose Your Cooking Method
    Smoker (recommended): Smoke the patties at 250–275°F until they reach an internal temperature of 160°F.
    Stovetop: Heat a cast-iron skillet over medium heat. Sear patties 4–5 minutes per side until fully cooked.
  • During the last few minutes of cooking, top each patty with sharp cheddar cheese. Cover (or close the smoker lid) to melt it completely.
  • Toast pretzel buns. Place the patty on the bun, drizzle with BBQ sauce, and top with your quick pickles. Serve immediately.