Pork Burgers with Feta Mustard
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
931 kcal
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Course
Main Course
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Cuisine
American
Pork Burgers with Feta Mustard
Description
Pork Burgers with Feta Mustard highlights ground pork patty seasoned with a blend of garlic powder, coriander, fennel, paprika, salt, and pepper. The patties are cooked to an internal temperature of 160°F for safety. While cooking, a rich feta mustard spread is prepared by combining feta cheese, mayonnaise, and whole grain mustard. Pickled beet slices add a subtle sweetness and tang, complementing the savory pork and creamy spread. The buns are buttered and toasted to a golden finish, which adds texture and a mild richness.
The layered flavors balance nicely—from the spiced pork to the sharp feta mustard and sweet beets—creating a burger that is flavorful without overpowering any element. The texture of the soft brioche bun holds the components well, making it a distinct and enjoyable sandwich.
These burgers can be served as a hearty lunch or dinner option. They store well, with leftovers holding up in the refrigerator for up to four days. The feta mustard can be prepared in advance, allowing easy assembly when needed. The pickled beets provide a unique topping choice that pairs well with the flavors in the pork and the spread.
Ingredients
For the pork spice blend (see note 1):
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fennel ground
- 1/2 teaspoon paprika
- salt freshly ground
- black pepper freshly ground
For the pork burgers:
- 2 pounds ground pork (see note 2)
- 4 ounces feta cheese (see note 3)
- 3 tablespoons mayonnaise
- 3 tablespoons whole grain mustard
- 1 (16-ounce) jar beet see note 4, pickled
- 6 Brioche buns or other burger buns, split
- 1/4 cup butter softened
Instructions
- In a large bowl, combine garlic powder, coriander, fennel, paprika, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Mix well.
- Add pork and gently mix until seasonings are distributed evenly. Form into 6 patties approximately 1/2-inch thick each.
- Preheat a large skillet or grill over medium-high heat. Add patties (frying in batches if necessary) and cook 3 to 5 minutes per side or until a thermometer inserted at the thickest part reaches 160 degrees.
- While the burgers are cooking, in a small bowl combine feta cheese, mayonnaise, and mustard and mix well. Drain 2 to 3 pickled beet slices per person.
- Transfer burgers to a plate and tent with foil to keep warm. Spread cut sides of buns with butter and toast in skillet or on grill until golden brown.
- To assemble the burgers, spread the bottom of each toasted bun with some of the feta mustard. Top each with a pork burger and 2 to 3 pickled beet slices.
Notes
- The pork spice blend combines garlic powder, coriander, fennel, paprika, salt, and pepper to flavor the patties evenly.
- Use ground pork or mild Italian sausage for the best texture and flavor.
- The feta mustard spread mixes whole grain mustard, feta cheese, and mayonnaise and can be made a day ahead.
- Pickled beets add sweetness and acidity, enhancing the burger's balance; store-bought types like Aunt Nellie's work well.
- Store leftover burgers covered in the refrigerator up to four days.
- Patties can be formed and refrigerated a day before cooking for convenience.
- Pickled beets can be prepared weeks in advance if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 931 kcal
% Daily Value*
| Serving | 1burger on brioche | |
| Calories | 931kcal | 47% |
| Carbohydrates | 40g | 13% |
| Protein | 38g | 76% |
| Fat | 69g | 106% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 293mg | 98% |
| Sodium | 877mg | 37% |
| Potassium | 456mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1129IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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