Grammy's Kitchen · Burgers · Pork Burgers with Feta Mustard
One of 65 burgers recipes we measured
from www.culinaryhill.com
It ranks #1 of 65 for juiciness among the burgers recipes we compared. 9 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds ground pork ((see note 1)) |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/2 teaspoon ground coriander |
| 1 g | 1/2 teaspoon ground fennel |
| 1 g | 1/2 teaspoon paprika |
| Salt and freshly ground black pepper | |
| 113 g | 4 ounces feta cheese |
| 41 g | 3 tablespoons mayonnaise |
| 39 g | 3 tablespoons whole grain mustard |
| 454 g | 1 (16-ounce) jar pickled beets |
| 312 g | 6 brioche buns (or other burger buns, split) |
| 57 g | 1/4 cup butter (softened) |
Method: 5 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Nope, don't think you're crazy. I've had beetroot with feta on many occasions and you're right - it's delish! I've never thought to add this combo to a pork burger but guess what - now I really want to try it!” — a cook, 5.0★
“Yum Yum Yum Yum Yum! This was so good! Served with a side of tots. Bonus...the feta mustard mayo sauce is great on those. Thanks for another great recipe.” — a cook, 5.0★