The Ultimate Juicy Beef and Pork Burger Recipe

The secret to a genuinely juicy burger isn’t a fancy technique — it’s a simple blend of two types of ground meat. Combining ground beef and ground pork creates a patty with superior fat content, better moisture retention, and a richer, more complex flavor than an all-beef burger can deliver.

This guide walks you through the ideal beef-to-pork ratios, how to mix and form the patties without overworking the meat, and how to cook them on a grill, griddle, or smoker. You’ll get exact internal temperature targets so every burger comes out perfectly safe and still juicy.

Why Mix Beef and Pork for Burgers?

Mixing beef and pork creates a superior burger patty. The ground pork adds extra fat that keeps the patty moist as it cooks, while the beef provides the classic, robust flavor everyone expects. The result is a more tender, more flavorful burger that an all-beef patty simply cannot match.

The Flavor Advantage

Ground beef — especially 80/20 chuck — brings a bold, beefy backbone to the blend. Ground pork adds a milder, slightly sweet, and savory note that rounds out the flavor without taking over. Together, they produce a more nuanced and satisfying taste in every bite.

The Texture and Juiciness Difference

Ground pork typically carries more fat than lean ground beef. As the patty cooks, that pork fat renders and bastes the meat from the inside, preventing it from drying out. The finished burger patty is noticeably more tender and moist than a standard beef-only version.

Cost and Versatility

Ground pork is often more affordable than high-quality ground beef, making the blend a cost-effective choice without sacrificing quality. The blend is also highly versatile — it pairs well with bold toppings, subtle seasoning blends, or a full smash-burger treatment on a flat-top griddle.

How Do You Choose the Right Meat for Your Blend?

For flavorful and juicy beef and pork burgers, use 80/20 ground chuck paired with standard ground pork. Ground chuck delivers the beefy flavor and ideal fat content you need, while standard ground pork — typically around 20-25% fat — brings the extra richness that ensures maximum juiciness in every patty.

The Ideal Beef-to-Pork Ratio

The 50/50 blend is the gold standard for this recipe. It hits the sweet spot between beefy flavor and exceptional moisture. That said, different ratios work depending on your preference — the table below breaks down your options.

Using a Pork-Dominant Ratio (60/40 Pork-to-Beef)

While beef-heavy blends are traditional, using a pork-dominant ratio like 60% ground pork to 40% ground beef is highly popular in many European and Asian-inspired burger recipes. A pork-dominant patty will behave slightly differently on the grill; it will be exceptionally tender and have a lighter, sweeter flavor profile similar to a gourmet meatball. Because pork fat renders at a lower temperature than beef fat, ensure you keep these patties cold right up until they hit the heat to prevent them from losing their shape, and always cook them to a strict internal temperature of 160°F.

Selecting Your Ground Beef

How to Adapt for Leaner Meat Blends

If you prefer or only have access to lean meats—such as 90/10 ground sirloin or lean ground pork loin—you can add moisture with one of these adjustments:

• Fold in one tablespoon of cold, grated unsalted butter per pound of meat.
• Add one teaspoon of extra virgin olive oil per pound of meat.
• Mix in finely minced sautéed onions.
• Add a splash of beef broth.

Each option helps compensate for the missing natural fat so the patty stays moist without feeling heavy or greasy.

The ideal choice is 80/20 ground chuck. The 20% fat content is essential for both flavor and moisture. Leaner options like 90/10 sirloin will still produce a drier burger even with the pork added, so stick with chuck for optimal results.

Freshly ground meat from the butcher counter makes a real difference in texture and flavor. Avoid pre-formed frozen patties — you want control over the fat content and how gently the meat is handled.

Selecting Your Ground Pork

Use standard ground pork — not sausage and not pre-seasoned pork. Most ground pork from the butcher case runs around 20-25% fat, which is ideal for this blend. Avoid very lean ground pork; it won’t deliver the moisture and tenderness that make beef pork burgers worth making.

How Do You Make Flavorful Beef and Pork Burger Patties?

To make flavorful and juicy beef and pork burger patties, start by gently combining the cold meats until just mixed. Season the exterior just before cooking to protect the texture. Form patties slightly wider than your bun, press a dimple in the center, and chill them before cooking.

Gentle Mixing Is Key

The most important rule: do not overwork the meat. Use your hands to gently combine the ground beef and ground pork in a large bowl until they are just incorporated — typically 30 to 40 seconds of folding is enough. Over-mixing develops the proteins, which leads to a tough, dense, and rubbery burger patty.

Pitmaster Tip

Keep both meats cold before mixing. Cold fat holds its shape longer, which means cleaner mixing and less fat smearing into the protein structure. Pull the meat straight from the fridge and work quickly.

Seasoning Your Patties

Optional Moisture and Umami Boosters

A simple salt-and-pepper crust is excellent, but you can add savory depth by gently folding one of these wet ingredients into the meat before forming the patties:

• Worcestershire sauce: One tablespoon.
• Soy sauce: One teaspoon.
• White miso paste: One dollop.

These ingredients contain natural glutamates that enhance the beefy flavor while helping the proteins retain their natural moisture during cooking.

Season the outside of the patties just before they hit the grill—not inside the meat mixture. Mixing salt into the raw blend too early draws out moisture and changes the texture, giving you something closer to sausage than a burger patty.

A generous coating of coarse sea salt and freshly ground black pepper is all you need for classic flavor. Optional additions include garlic powder or onion powder sprinkled on the surface before cooking.

Forming and Dimpling

Divide the meat mixture into 6 equal portions of about 1/3 lb each. Gently shape each portion into a loose ball, then flatten it into a patty about 3/4 to 1 inch thick. Make each patty roughly a half-inch wider than your buns, since they will shrink during cooking.

Use your thumb to press a shallow dimple into the center of each patty. Without this step, the patty puffs up in the middle as it cooks and turns into a rounded dome rather than staying flat and even.

The Importance of Chilling

Place the formed burger patties on a tray lined with wax paper and refrigerate for at least 30 minutes before cooking. Chilling keeps the fat solid until it hits the heat, which means less shrinkage and a juicier finished patty. You can chill raw patties for up to 24 hours in advance.

How Do You Cook Beef and Pork Burgers to Perfection?

Whether grilling, pan-searing, or smoking, use an instant-read thermometer to confirm doneness. Because these are mixed-meat burgers containing ground pork, the safe internal temperature is 160°F. Time is a guide; internal temperature is the final decision point.

On the Grill

Preheat the grill to medium-high heat, targeting 400-450°F at the grate level. Set up two zones: one side for direct searing heat and one side for indirect cooking. This two-zone grilling setup gives you control if patties approach the target temperature before the crust is fully developed.

Sear the burger patties over direct heat for 2-3 minutes per side to build a deep, flavorful crust. Then move them to the indirect side to finish until the internal temperature reaches 160°F^[USDA]. Flip only once, and never press down on the patty — that squeezes out the fat you worked hard to preserve.

On the Griddle (Smash Burger Style)

For smash burgers, skip forming patties beforehand. Instead, portion the cold meat mixture into loose balls of about 1/3 lb each. Heat a flat-top griddle or cast-iron skillet over high heat until it is very hot.

Place a ball of the beef pork blend on the hot surface and immediately smash it flat with a sturdy metal spatula or burger press. Season the top, then cook for 1-2 minutes until a deep brown crust forms on the bottom.

Flip once, season the other side, add cheese, and cook for another minute until the internal temperature hits 160°F.

Pro Tip

A cast-iron skillet works just as well as a flat-top griddle for smash burgers at home. Get it screaming hot before adding the meat — the crust forms in the first 60-90 seconds of contact with the surface.

On the Stovetop (Cast-Iron Pan Searing)

If you aren’t making thin smash burgers, you can still cook thick, juicy beef and pork patties on your stovetop using a heavy cast-iron skillet. Heat the skillet over medium-high heat with a teaspoon of high-smoke-point oil. Once the pan is hot, sear the patties for 4 to 5 minutes on the first side to develop a deep, caramelized crust. Flip the burgers, reduce the heat to medium, and cover the pan with a lid or dome to trap the heat and steam, cooking for another 4 to 5 minutes until the center reaches 160°F. This method traps the rendering pork and beef drippings, basting the patties in their own juices.

In the Smoker

For a smoked beef pork burger, preheat your smoker to 225-250°F. Place the chilled patties directly on the smoker grates. Smoke for 60-90 minutes, or until the internal temperature reaches about 150°F.

Finish by searing the patties on a hot grill or cast-iron skillet for about 1 minute per side. This brings the internal temperature up to the required 160°F while adding a satisfying caramelized crust. The result is a burger with subtle smoke flavor and a firm, juicy interior that you can’t replicate on a standard grill.

How Do You Build the Ultimate Beef and Pork Burger?

Start with a sturdy, toasted bun and a flavorful sauce on both halves. Place the rested patty on the bottom bun, then layer on melted cheese, crisp lettuce, fresh tomato, and thinly sliced onion for a classic build.

Letting the patty rest for 5 minutes off the heat before building the burger makes a noticeable difference in how much juice stays in the patty.

Choosing the Right Bun

A good bun should be soft enough to compress slightly with each bite but sturdy enough to hold a juicy patty without falling apart. Brioche buns, potato rolls, and sesame seed buns all work well.

Always toast the buns with a little butter on the grill or griddle — it adds flavor and creates a barrier that prevents the bun from getting soggy.

Classic Topping Ideas

For cheese, American melts smoothly and clings well; sharp cheddar, provolone, and Swiss are solid alternatives. For vegetables, crisp iceberg or romaine lettuce, ripe tomato slices, thinly sliced red onion, and dill pickle chips are the classics. For sauce, a simple combination of mayonnaise, ketchup, and relish hits all the right notes.

Gourmet Sauce and Cheese Pairings

Three combinations pair especially well with the savory beef-and-pork blend:

• BBQ Bacon: Sharp cheddar, crispy thick-cut bacon, onion rings, and your favorite BBQ sauce.
• Mushroom Swiss: Mushrooms sautéed in butter, melted Swiss, and garlic aioli.
• Spicy Southwest: Pepper jack cheese, jalapeños, sliced avocado, and chipotle mayo.

Use these as complete builds or mix and match the components to suit your preferred balance of smoky, rich, and spicy flavors.

The Art of Melting Cheese and Pairing Buns

To get that perfect, gooey cheese melt on your beef and pork burger, add your cheese slice during the last minute of cooking. If you are using a grill or griddle, cover the patty with a heat-resistant melting dome (or an inverted metal bowl) and squirt a splash of water onto the cooking surface next to the patty; the trapped steam will melt the cheese instantly. When it comes to buns, the sweet-savory profile of a pork-beef blend pairs beautifully with a rich, buttery brioche bun or a soft, sweet potato roll. Avoid overly crusty artisanal breads, which can squeeze the juices out of the tender patty when you take a bite.

How Do You Store, Freeze, and Reheat Beef and Pork Burgers?

Raw formed patties can be refrigerated for up to 24 hours or frozen for up to 3 months. Store cooked patties in an airtight container in the refrigerator for 3-4 days. Reheat gently in a covered skillet with a splash of water to keep them from drying out.

Making Patties in Advance

Raw patties hold up well in the refrigerator for up to 24 hours. Separate them with wax paper, cover tightly, and pull them out just before cooking. For longer storage, freeze the raw patties in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.

Storing Cooked Burgers

Let cooked burger patties cool completely before storing. Place them in an airtight container in the refrigerator and use within 3-4 days^[USDA]. Store all toppings separately — especially lettuce and tomato — to keep everything fresh and avoid a soggy mess when you reheat.

How to Reheat Without Drying Them Out

In a skillet, place patties over medium-low heat, add a tablespoon of water or broth, cover, and steam for a few minutes until hot. In the oven, set patties on a wire rack over a baking sheet at 350°F for 10-15 minutes.

If using a microwave, wrap the patty in a damp paper towel and heat in 30-second intervals on a lower power setting.

Take Home Message

A beef pork burger recipe is one of the simplest upgrades you can make at the grill. The 50/50 blend delivers the kind of juicy, flavorful patty that keeps people coming back for another round, and the technique is no more complicated than what you’re already doing with an all-beef burger.

The key details that matter most are:

• Use 80/20 ground beef and standard ground pork.
• Mix gently and keep everything cold.
• Season only the exterior.
• Cook to a final internal temperature of 160°F^[USDA].

Get those right and you’ll have a fantastic burger you can be proud of.

Ready to try another technique? Check out our guides on how to make smash burgers and smoked burgers on the pellet grill for more ways to put your grill to work.

Frequently Asked Questions

Beef and Pork Burger Recipe

This recipe provides the ideal 50/50 beef-to-pork ratio and simple seasoning for the ultimate juicy burger. It includes precise cooking instructions for grilling, griddling, or smoking to guarantee consistent, flavorful results. Follow these steps to create a truly memorable burger at your next cookout.

The Ultimate Beef and Pork Burger Recipe

This beef and pork burger recipe combines 80/20 ground chuck and ground pork for an exceptionally juicy and flavorful patty perfect for the grill or griddle.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American, BBQ

Servings 6 burgers

Calories 655 kcal

Equipment

• Large mixing bowl For combining the ground meats.
• Grill or Griddle For cooking the burger patties.
• Instant-read thermometer To ensure burgers reach a safe 160°F internal temperature.

Ingredients

  

For the Burger Patties

• 1 lb 80/20 ground chuck
• 1 lb ground pork Not pre-seasoned or sausage.
• Coarse sea salt to taste
• Freshly ground black pepper to taste
• Garlic powder or onion powder optional, for seasoning

For Serving

• 6 brioche burger buns
• 6 slices cheddar cheese optional
• Lettuce, tomato, and other desired toppings

Instructions

 

• In a large bowl, gently combine the cold ground chuck and ground pork with your hands until just incorporated, about 30-40 seconds. Do not overmix.
• Divide the mixture into 6 equal portions (about 1/3 lb each). Gently shape each portion into a patty about 3/4 to 1 inch thick and a half-inch wider than your buns.
• Press a shallow dimple into the center of each patty with your thumb to prevent it from puffing up during cooking.
• Place the formed patties on a tray lined with wax paper and refrigerate for at least 30 minutes to help them hold their shape.
• Preheat your grill to medium-high heat (400-450°F) and set up a two-zone cooking area (direct and indirect heat).
• Just before cooking, generously season the outside of the patties with coarse sea salt and freshly ground black pepper.
• Place the patties on the direct heat side of the grill. Sear for 2-3 minutes per side to develop a flavorful crust.
• Move the patties to the indirect heat side to finish cooking. Continue cooking until an instant-read thermometer inserted into the center registers 160°F.
• If using cheese, place a slice on each patty during the final minute of cooking to melt.
• Remove the burgers from the grill, let them rest for a few minutes, and serve on toasted buns with your favorite toppings.

Notes

For the juiciest results, handle the meat gently and keep it cold before mixing. Because this recipe contains ground pork, the safe internal temperature for the finished burgers is 160°F.

Keywords beef and pork burger, grilled burgers, juicy burger recipe, pork burger recipe