I love burgers, especially making them from scratch, mincing fresh round or sirloin steaks and combining with onions, breadcrumbs and seasoning (that’s for another recipe) but sometimes, I find that when I’m tied for time or just want a nice, big filling meal, I’ll opt for my pork chop burger recipe.
It’s really easy to make and the burger filling can be adjusted to your taste or in my case, whatever is left in the fridge that would go well in a burger!
There are other recipes which call for the pork chop to be covered in flour or battered and deep fat fried but I like to keep things simple with this one.
I visit my local butchers and normally ask them to cut my chops a bit thicker. But supermarket bought pork works just as well. I also leave the fat on but you can trim it off if you’re not a fan.
The choice of fillings is completely up to you, but the below is what I always go for.
- Pork chops
- Burger Buns or Multi Seed Buns
- 1 x Onion
- Cayenne Pepper
- Salt and Pepper
- Cheese – Cheddar/Mozzarella
- Heat a griddle pan. Make sure you get it really hot! – if you don’t have a griddle pan, you can use the grill or a frying pan to cook the pork chops
- With a mallet, beat both sides of the pork chops to tenderize the meat
- Marinade the pork chops with oil, mustard, salt, pepper, paprika and cayenne pepper
- Chop onions, roughly or finely, whatever your preference. I like a bit of bite to my onions so I leave them really chunky
- Cook the pork chops on the griddle pan. 3 minutes each side should suffice. Make sure to check that the meat is cooked thoroughly
- Cook the onions on the pan
- Cut your burger buns in half and toast or grill your burger buns (you can melt your cheese on the buns if you wish)
- Spread mayonnaise on one side of the bun and mustard on the other
- Add the spinach, cheese, onion and pork chop to your burger
- Serve with chips or side salad or enjoy on it’s own