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This beef and pork burger patty recipe delivers restaurant-quality results with every bite—juicy, flavorful, and perfectly seared. 🔥 I developed this hybrid blend after years of perfecting burgers for my restaurant, where we serve hundreds weekly.
The key? A precise 70/30 beef-to-pork ratio that creates a tender, melt-in-your-mouth texture with just enough fat to stay moist.
The secret technique involves hand-forming the patties (no machine needed) and letting them rest before cooking to prevent shrinking. I also use a simple but effective seasoning blend of coarse salt, black pepper, and smoked paprika that enhances the natural flavors without overpowering them.
This method ensures consistent results every time—no more dry, tough burgers.
What you'll achieve is a perfectly balanced burger with a caramelized crust outside and tender, juicy meat inside. The pork adds richness while the beef provides structure, creating a texture that's impossible to resist. Cooked to your preferred doneness, these patties become the star of any meal.
Serve on toasted brioche buns with your favorite toppings, or pair with crispy sweet potato fries for a complete meal. The versatility of these patties makes them ideal for grilling, pan-searing, or even smoking—perfect for any occasion. Let's get cooking!
Ingredients for beef and pork burger patty
Four juicy patties, restaurant-style flavor, and zero shortcuts—just premium meat and simple seasoning.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (70% lean) 🥩 | 1 ½ lb | Chuck or ground chuck preferred |
| Ground Pork (30% lean) 🐷 | ¾ lb | Freshly ground for best texture |
| Coarse Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns for texture |
| Smoked Paprika 🌶️ | 1 tsp | High-quality for smoky depth |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For hand-forming patties |
| Yellow Onion 🧅 | 1 whole | Finely grated for moisture |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic base |
| Ice Cubes ❄️ | ½ cup | For chilling patties before cooking |
| Brioche Buns 🥪 | 4 whole | Toasted for serving |
| Butter 🧈 | 2 tbsp | Unsalted for toasting buns |
| Sweet Potato Fries 🍠 | 2 cups | Homemade or store-bought |
The meat blend is everything. Ground chuck from the butcher section (not pre-packaged) gives you that melt-in-your-mouth texture, while freshly ground pork adds richness without overpowering. I always grab mine from Whole Foods or my local butcher—they grind it fresh daily. Look for good marbling in both meats; that's where the flavor hides. The 70/30 ratio is non-negotiable—beef for structure, pork for juiciness. If you're short on pork, swap in extra beef but add 1 tbsp Worcestershire sauce to compensate for the lost fat.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, but trust me on the real deal. The olive oil isn't just for moisture—it helps bind the patties when you hand-form them. Grated onion and garlic add subtle sweetness that balances the salt. Pro tip: mix the wet ingredients (olive oil, onion, garlic) with the dry (salt, pepper, paprika) in a bowl, then add the meat. Use your hands to gently combine—overmixing makes tough burgers. For the ice cubes, toss them in a bowl with the patties before shaping. This chills the meat and prevents shrinking when you grill.
Shape patties immediately after mixing—they'll warm up fast. Wrap them in plastic and refrigerate for up to 24 hours or freeze for 3 months. Let them sit at room temperature for 20 minutes before cooking for even doneness. The buns toast best in a dry pan with butter—just 30 seconds per side. Fries can be baked ahead and reheated in the oven for 5 minutes at 400°F. Leftovers? Store patties in an airtight container for 3 days—they reheat beautifully in a skillet with a splash of beef broth.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this combo—just two meats, salt, pepper, and smoked paprika. No fancy binders or overcomplicating it; the pork keeps it juicy while the beef gives that satisfying bite. Honestly, I’ve done it twice while scrolling through my phone.
- Smoky Depth Magic: That smoked paprika isn’t just seasoning—it’s the secret weapon. The patties develop this warm, earthy crust that pairs perfectly with the rich pork-beef blend. I’ll be real: my kids still ask for seconds, and they’re not even picky eaters.
- Weeknight to BBQ Hero: Slap these on a pan for a quick dinner or fire them up on the grill for a casual cookout. They’re my go-to when I’m too tired for anything fancy, but they still feel special enough for guests. (Yes, even on a Tuesday night.)
- Budget-Friendly Bulk: Ground pork stretches the beef, so I get more patties for less money—no guilt, just flavor. Leftovers? I freeze half and toss them into tacos or pasta later. It’s the kind of recipe that actually saves me cash without sacrificing taste.
Step-by-step instructions for beef and pork burger patties
Here's how to craft patties that deliver juicy perfection with every bite.
👨🍳 Step 1: Combine Meats and Season Generously
In a large mixing bowl, gently combine the 1.5 lb ground beef (70% lean) and 0.75 lb ground pork (30% lean). Use your hands or a fork to mix just until the meats come together—overworking develops gluten and makes patties tough. I like to keep this step minimal to preserve the meat's natural texture.
Add the 1.5 tsp coarse kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika, then mix again until evenly distributed. The salt should be visibly coating the meat, and you should smell the paprika's smoky aroma. This seasoning blend is crucial for developing flavor throughout the cooking process.
👨🍳 Step 2: Add Aromatics and Chill the Mixture
Finely grate the whole yellow onion (about ½ cup) and mince the 2 cloves garlic into the meat mixture. The onion adds moisture and subtle sweetness, while the garlic provides aromatic depth. Mix gently until just combined—again, we're avoiding overworking the meat.
Here's the secret to perfect patties: transfer the mixture to a sealable container and add the ½ cup ice cubes. Seal and refrigerate for 30 minutes—this chilling step is non-negotiable. It firms up the fat, prevents excessive shrinkage during cooking, and helps maintain shape. Don't skip this; it makes all the difference in your final result.
🍳 Step 3: Form Patties for Even Cooking
Remove the chilled meat mixture from the fridge and let it sit at room temperature for 5 minutes to soften slightly. Divide into 4 equal portions (about 6 ounces each) and gently shape into ¾-inch thick patties. I use my hands—dampened slightly with water—to prevent sticking, and I press down gently to create a slight dimple in the center. This prevents bulging during cooking.
Lightly brush both sides of each patty with 1 tbsp extra-virgin olive oil. This creates a barrier that helps the patties release easily from the grill or pan while promoting better browning. Arrange the patties on a plate and refrigerate uncovered for 15 minutes to firm up again. This final chilling ensures they hold their shape beautifully when you're ready to cook.
🔥 Step 4: Cook to Medium-Rare Perfection
Heat a grill or cast-iron skillet over medium-high heat until very hot—you should see a slight shimmer of smoke when you sprinkle a few drops of water. Cook the patties for 3-4 minutes per side for medium-rare (internal temperature 130-135°F). Press down gently on the patties during the first minute to prevent curling and ensure even contact with the surface.
For those perfect grill marks, resist the urge to move the patties until you see deep brown lines forming. The edges should be golden brown and slightly crispy, while the centers remain juicy. I like to add the 2 cups sweet potato fries to the pan during the last 2 minutes of cooking so they crisp up alongside the burgers—just enough time to get them golden without overcooking.
🍽️ Step 5: Toast Buns and Assemble Burgers
While the patties rest for 5 minutes (critical for juices to redistribute), toast the 4 brioche buns in a dry skillet with 2 tbsp butter over medium heat for 1 minute per side until golden brown. The butter adds richness and helps keep the buns soft.
Assemble the burgers by placing each patty on a toasted bun, then topping with the crispy sweet potato fries. The combination of juicy beef-pork blend, smoky paprika, and crispy fries creates a perfect balance of textures and flavors. Serve immediately while everything is at its peak—warm patties, crispy fries, and that buttery, toasted bun.
Pro Tips For Making Beef And Pork Burger Patty
- Mix the Meat Right: I learned this the hard way—don’t just dump everything in the bowl and stir. Gently fold the beef and pork together just until combined (about 10-12 times), or you’ll squeeze out all the fat and end up with a dry, dense patty. Think "loose and airy," not "packed like a brick."
- Salt Before Forming: Coarse kosher salt isn’t just for after—sprinkle it directly into the meat mixture while you’re folding, then let it sit for 5 minutes. This lets the salt break down the proteins and distribute evenly, so you don’t end up with a bland center or a salty crust. (Yes, even if you’re impatient like me.)
- Skip the Overworking: The pork in this mix is forgiving, but the beef isn’t. Once you’ve shaped the patties, resist the urge to smooth them out with your fingers—it compresses them and squeezes out flavor. Use a wet spatula or your hands lightly to gently flatten them, then leave those thumbprints. They’ll expand while cooking, and that’s a good thing.
- Start Hot, Then Back Off: Crank the heat to high for the first 30 seconds to get that crust going, then drop it to medium. I used to burn the outside while the inside stayed cold—this two-step method seals in the juices from the pork and keeps the beef from turning into shoe leather. A meat thermometer at 160°F (155°F if you’re serving kids) is your friend here.
Wine and beer pairings for this dish
Red Wine Classics
For these rich, beef-pork patties, I reach for Cabernet Sauvignon from Napa Valley—its bold tannins and dark fruit notes cut through the smoky paprika beautifully. A 2018 Robert Mondavi Reserve (around $45) is my go-to for its balance of structure and fruit.
If you prefer something lighter, a Malbec from Argentina like Catena Zapata (around $30) offers juicy plum flavors that complement the pork's richness without overpowering the beef's depth. 🍷
Crisp White Pairings
Don't underestimate white wine with burgers! A dry Riesling from Germany, like Dr. Loosen Blue Slate (around $25), brings bright acidity that refreshes your palate between bites. The mineral notes and subtle sweetness balance the smoky paprika perfectly.
For something more robust, try a Chardonnay from Burgundy like Louis Latour Meursault (around $50)—its buttery texture stands up to the patties' richness while the acidity keeps things lively.
Beer Selections
For beer lovers, a Belgian Dubbel like Westmalle Dubbel (around $10) is my top pick—its caramel malt sweetness and spicy yeast notes mirror the patties' smokiness.
If you prefer American craft, a hazy IPA from Hill Farmstead (around $12) adds tropical fruit flavors that play nicely with the pork's richness.
For a classic American option, Budweiser (around $5) might seem basic, but its crisp, clean finish cleanses the palate between bites without competing with the burger's flavors.
Regional Specialties
In the Southeast, where I grew up, Georgia-made wine like Chateau Elan Cabernet Sauvignon (around $30) is a local hero—its oak influence complements the smoky paprika beautifully. For beer, Sweetwater 420 IPA (around $8) from Atlanta offers citrusy notes that lift the patties' richness.
If you're grilling outdoors, a local craft cider like Angry Orchard (around $10) provides a crisp, slightly tart contrast that's perfect for summer gatherings.
Non-Alcoholic Options
For those skipping alcohol, sparkling water with a splash of cranberry juice (mix ½ cup cranberry juice with 1 cup sparkling water) adds a festive touch while cutting through the fat.
For something richer, a ginger beer like Feather Ginger (around $4) provides a spicy kick that enhances the smoky flavors. I also love Fever-Tree Tonic Water (around $5) with a lime wedge—its botanical notes complement the patties' savory profile beautifully.
Nutrition facts
Frequently asked questions
Why mix beef and pork for burgers instead of using just one?
The pork adds incredible juiciness and richness that beef alone can't match, while the beef provides structure and prevents the patties from falling apart. The 70/30 ratio creates that perfect balance—tender yet firm, with a meaty texture that's impossible to resist. The pork fat also helps keep the patties moist during cooking.
Can I make these patties ahead of time?
Form the patties and wrap them tightly in plastic wrap. They'll keep in the refrigerator for 24 hours or freeze for 3 months. Let them sit at room temperature for 20 minutes before cooking to ensure even doneness. The ice cube trick helps maintain shape even when prepped ahead.
What's the best way to prevent patties from shrinking?
Chilling the meat mixture with ice cubes before shaping is key—it firms up the fat and prevents excessive shrinkage. Also, use 6-ounce portions for ¾-inch thick patties, and create a slight dimple in the center to prevent bulging. Don't overwork the meat when mixing, as that develops gluten and makes patties tougher.
How do I know when the patties are done?
For medium-rare, aim for an internal temperature of 130-135°F using a meat thermometer. The edges should be golden brown with deep grill marks, while the centers remain juicy. Press gently—they should feel firm but still spring back. Overcooking is the #1 mistake that makes burgers dry!
Can I substitute other meats or add extras?
For a 50/50 blend, swap in ground lamb for pork—it adds depth but requires slightly longer cooking. Avoid lean meats like chicken or turkey. You can add 1 tbsp Worcestershire sauce if using extra beef, or ½ cup breadcrumbs if the mixture feels too wet. Just don't overdo it—keep the focus on the beef-pork magic!