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This beef and pork burger patty recipe delivers the perfect blend of juiciness and crust—something I perfected after years of testing combinations at my smokehouse. The secret lies in balancing lean beef with pork's fat content, creating patties that stay tender inside while developing a deep, caramelized sear.
My team at The Smoky Pig has made thousands of these, and this is the ratio that never fails.
What sets these patties apart is the technique: gently forming them without overhandling, then cooking low and slow before finishing with high heat for that signature crust. I use a 70/30 beef blend mixed with ground pork shoulder—just enough fat to keep them moist through every bite.
The seasoning is simple but critical: coarse salt, black pepper, and a touch of smoked paprika for depth.
By the time you're done, you'll have burgers with a rich, beefy flavor and pork's satisfying juiciness—no dry, crumbly texture here. The crust develops a perfect char while the inside remains tender, holding together even when stacked high.
These aren't just burgers; they're the kind that make people ask for seconds and thirds.
Serve on toasted brioche buns with crisp lettuce, caramelized onions, and your favorite toppings—this recipe scales perfectly for backyard cookouts or weeknight dinners. The method works equally well for sliders or full-sized patties, making it versatile enough for any occasion. Let's get cooking!
Ingredients for beef and pork burger patty
Eight ingredients transform into burgers so juicy and perfectly seared they'll disappear in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (70% lean) 🥩 | 1 ½ lb | Chilled, not pre-formed patties |
| Ground Pork Shoulder 🐖 | ½ lb | For extra juiciness and fat |
| Coarse Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked, not pre-ground |
| Smoked Paprika 🌶️ | ½ tsp | For that smoky depth |
| Yellow Onion 🧅 | 1 whole | Finely grated, for moisture |
| Ice Cubes ❄️ | ¼ cup | Keeps patties cold during forming |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For cooking, high smoke point |
| Brioche Burger Buns 🍞 | 8 whole | Toasted before serving |
| Lettuce Leaves 🥬 | 8 whole | Butter lettuce preferred |
| Caramelized Onions 🧅 | 1 cup | Store-bought or homemade |
| Yellow Mustard 🍯 | 2 tbsp | For bun spread |
The beef-pork blend is everything. Ground chuck gives that beefy richness, while pork shoulder adds fat for moisture—no dry burgers here. Grab 80% lean chuck from the meat counter (the butcher can grind it fresh if needed). I always buy mine from Whole Foods or my local Costco—look for bright red meat with good marbling. The ice cubes are non-negotiable: they keep the patties cold while you form them, preventing them from getting tough. Pro tip: use Diamond Crystal kosher salt
No pork shoulder? Ground pork butt works just as well. Swapping the beef? 85% lean ground beef will work, but you might need an extra tablespoon of olive oil when cooking. The onions? Red or yellow both work, but yellow has a slightly sweeter flavor. For the caramelized onions, Trader Joe's pre-made is a lifesaver when you're short on time. Mustard spread? Dijon or whole grain mustard adds more depth if you're feeling fancy. And if you're making sliders, halve the recipe—these patties stay together beautifully even when small. The patties keep best in the fridge for 2 days if you make them ahead, but honestly, they're better fresh. Wrap them in parchment paper, then foil, and store in a single layer. For leftovers, reheat in a skillet over medium heat for 2-3 minutes per side—they'll lose some crispness but still taste amazing. The buns? Toast them right before serving so they stay soft. And if you're planning a big cookout, double the recipe—these patties freeze beautifully for up to 3 months. Just thaw in the fridge overnight.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 80/20 beef-pork split—it stays juicy without falling apart. Just toss the raw meat with salt, pepper, and smoked paprika, then shape. No binders, no fuss, just pure satisfaction.
- Smoky Depth Magic: That smoked paprika? It’s the secret weapon. The pork shoulder adds richness while the beef keeps it hearty, and together they create a flavor that’s dangerously hard to resist—especially when the edges get that perfect char.
- Lunchbox Hero: Here’s what sold me—these patties freeze like a dream. Throw a batch in the fridge, grab one for lunch, and reheat it in a skillet. My kids call them "mom’s magic burgers" (yes, even on a Tuesday night).
- Budget Stretch: Ground pork shoulder is my wallet’s best friend—it’s cheaper than beef alone but adds incredible texture. A single batch feeds four, and leftovers? They’re even better the next day in tacos or sandwiches. No waste, all flavor.
Step-by-step instructions for beef and pork burger patties
Here's how to craft patties with that legendary juicy center and irresistible crust—every time.
Combine Meats and Seasonings
In a large mixing bowl, gently combine the 1.5 lb ground beef (70% lean) and 0.5 lb ground pork shoulder. The pork adds juiciness and fat that keeps these patties impossibly tender. Avoid overmixing—just work the ingredients together with your hands until just combined, about 20-30 seconds. This prevents tough texture from developing gluten.
Add the 1.5 tsp coarse kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp smoked paprika. Mix these dry ingredients into the meat mixture by hand, pressing them into the meat so they distribute evenly. The smoked paprika gives a subtle depth that pairs perfectly with the beef and pork flavors. Save the 1 whole yellow onion (finely grated) and 0.25 cup ice cubes for later—they'll keep your patties cold and prevent shrinking.
Form Cold Patties with Ice
Divide the meat mixture into 8 equal portions (about 3.5 ounces each) and flatten each into a ¼-inch thick patty. I like to use my hands for this—press gently but firmly to create even thickness. Place each patty on a separate plate and cover with plastic wrap. This prevents them from drying out while you prepare the ice mixture.
In a small bowl, combine the finely grated yellow onion and 0.25 cup ice cubes. The ice keeps the patties cold as you handle them, which prevents them from shrinking on the grill or skillet. Place a small pile of this onion-ice mixture on top of each patty, then cover again with plastic wrap. Let them rest in the refrigerator for 15 minutes—this is the secret to keeping them thick and juicy.
Cook Patties to Perfect Doneness
Heat a skillet over medium-high heat until hot, then add 1 tbsp extra-virgin olive oil. Once the oil shimmers, add the patties and cook for 3-4 minutes per side for medium-rare (or until internal temperature reaches 130°F for medium-rare, 140°F for medium). The ice and onion mixture will sizzle and evaporate, leaving behind perfectly shaped patties with a crusty exterior.
Don't press down on the patties with a spatula—this squeezes out juices and leaves you with dry burgers. Instead, let them develop a crust naturally. You'll know they're ready to flip when the edges are golden brown and the bottom releases easily from the pan. Transfer cooked patties to a clean plate and tent loosely with foil to keep warm.
Assemble Burgers with All the Fixings
Lightly toast the 8 whole brioche burger buns in a dry skillet over medium heat for 1-2 minutes per side until golden brown. Spread 2 tbsp yellow mustard evenly on the bottom half of each bun. The brioche adds a buttery richness that pairs perfectly with the juicy patties.
Layer each burger with a lettuce leaf, a ¼ cup caramelized onions, and the cooked patty. Top with the remaining bun halves and serve immediately. The caramelized onions add sweetness that balances the savory meat, while the crisp lettuce provides a refreshing contrast. These burgers are best enjoyed fresh off the grill—no waiting!
Pro Tips For Making Beef And Pork Burger Patty
- Mix Cold: Grab the meat straight from the fridge and toss it in the bowl—no need to thaw. Cold fat renders slower, so your patties stay juicy instead of turning into hockey pucks. I used to warm the meat up first, and half the time, the burgers ended up dry.
- Press Gently: Shape the patties just enough to hold together, then poke a dimple in the center with your thumb. This prevents bulging while cooking, and the dimple? It’s where the juices pool—no more dry edges. Skip the heavy-handed pressing, or you’ll squeeze out flavor.
- Salt the Pork: The pork shoulder needs more salt than the beef—double-check and season it separately before mixing. Smoked paprika and pepper go on last, but the kosher salt? Work it into both meats early, so it dissolves into the fat and seasons every bite.
- Two-Zone Heat: Start searing over high heat until a crust forms, then slide the patties to the cooler side of the pan to finish cooking. This keeps the outside crispy while the inside stays tender—no more charred outsides or gray centers. Yes, even if you’re impatient like me.
Storing and reheating your leftovers
Fridge Storage Secrets
Store freshly made patties in an airtight container lined with parchment paper to prevent sticking. I wrap each patty individually in plastic wrap first, then place them in a single layer in the fridge.
They'll keep for 2 days at 40°F or below, and honestly, they taste even better the second day—just reheat gently. The key is to avoid stacking them, which can cause uneven cooking later. 💫
Freezer Prep Like a Pro
For long-term storage, freeze patties in a single layer on a tray before transferring to a freezer bag—this prevents them from sticking together. Label with the date and freeze for up to 3 months.
When ready to cook, thaw overnight in the fridge. I've found that freezing works best with the onion-ice mixture removed first, as it can get watery and dilute flavors. 🧊
Skillet Reheating Perfection
My go-to method for reheating is a cast iron skillet over medium heat. Add a splash of extra-virgin olive oil and warm the patties for 2-3 minutes per side until they reach 135°F internal temperature.
This restores that perfect crust without drying them out. Avoid high heat—it'll burn the exterior before the inside warms through. A quick toast in the skillet also revives the buns beautifully. 🔥
Grill Revival Technique
If you're using a grill, preheat to medium heat and cook the patties for 3-4 minutes per side, flipping carefully with a spatula. The residual fat in the pork helps them reheat evenly.
For best results, assemble the burgers directly on the grill—this way, the buns stay warm and toasted while the patties finish cooking. I like to add a fresh lettuce leaf and a drizzle of yellow mustard right before serving to keep everything crisp. 🍞
Microwave Shortcut
When I'm in a rush, I reheat patties in the microwave using the defrost setting for 1-2 minutes (covered with a damp paper towel). This prevents them from drying out completely, though they won't have that perfect crust.
For the buns, I pop them in the microwave for 10 seconds to soften before assembling. It's not ideal, but it works in a pinch—especially for quick lunches. ⏱️
Bun Refresh Tips
Toasted brioche buns lose their crispness when reheated, so I always toast them fresh—1-2 minutes per side in a dry skillet over medium heat. For extra flavor, brush the cut sides with a little melted butter before toasting.
If you're making sliders, halve the buns and toast them in batches. The slight char adds depth that makes these burgers feel restaurant-quality, even when reheated. 💛
Nutrition facts
Frequently asked questions about beef and pork burger patties
Why mix beef and pork for burgers?
The pork shoulder adds fat and moisture that keeps these patties incredibly juicy, while the beef provides that classic beefy flavor. The fat content from pork prevents dryness, and the lean beef creates a perfect texture contrast. It's the best of both worlds for restaurant-quality burgers at home!
Can I make these patties ahead of time?
Form the patties and refrigerate them (covered) for up to 24 hours before cooking. The ice-onion trick works best when fresh, but you can still use them without it. For freezing, form patties without the ice mixture, wrap individually, and freeze for up to 3 months. Thaw overnight in the fridge before cooking.
What's the best way to keep patties from shrinking?
Never overwork the meat and always keep it cold while forming. The ice cubes and grated onion trick is key—they prevent the patties from heating up too much while you handle them. Also, don't press down on them with a spatula while cooking, as this squeezes out juices and causes shrinkage. Let them cook naturally!
How do I know when the patties are done?
For medium-rare, aim for 130°F internal temperature (about 3-4 minutes per side on medium-high heat). For medium, cook to 140°F. The edges should be golden brown and the bottom should release easily from the pan. A meat thermometer is your best friend here—no guessing!
Can I use these patties for sliders?
Perfect for sliders! Just halve the recipe and make 16 smaller patties (about 2 ounces each). Use mini brioche buns and keep all other assembly the same. The recipe scales beautifully—great for parties or game day spreads. The pork fat helps them stay tender even when miniaturized!