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Spiced Pork Burgers topped with a feta-mustard mayonnaise and pickled beets! An amazing flavor combination and hand’s down my favorite burger of all time.
You’re going to think I’m crazy, but this is the best burger I’ve ever had.
I’m the person who orders a burger everywhere I go. It’s the standard by which I judge all establishments. It’s the thing I make at home when I want to be deliciously happy.
I’ll admit it sounds like a weird combination (feta mustard? pickled beets? WHAT?), but if you take one bite, you’ll be a believer.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork spice blend: This simple blend of spices flavors the ground pork and makes it absolutely delicious.
- Ground pork: Plain ground pork, on pork sausage or mild or sweet Italian sausage.
- Feta mustard: This mouth-watering spread is made up of whole-grain mustard, feta cheese, and mayonnaise. All the best toppings mixed together!
- Pickled beets: I like Aunt Nellie’s brand. They are sweet and acidic and it really just completes the burger.
Step-by-step instructions
- Mix the garlic powder, coriander, fennel, paprika, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper).
- 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.
Recipe tips and variations
- Yield: This recipe makes 6 delicious pork burgers on buns.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The feta mustard can be made the day before (stir to recombine before serving). The patties can also be assembled and stored covered in the refrigerator a day in advance. And of course, the pickled beets (should you choose to make them) can be made weeks in advance.
Recipe FAQs
The USDA recommends cooking ground pork to 160 degrees.
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Pork Burgers with Feta Mustard
Ingredients
For the pork spice blend (see note 1):
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper
For the pork burgers:
- 2 pounds ground pork (see note 2)
- 4 ounces crumbled feta cheese (see note 3)
- 3 tablespoons mayonnaise
- 3 tablespoons whole grain mustard
- 1 (16-ounce) jar pickled beets (see note 4)
- 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 ½ 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
- Pork spice blend: This simple blend of spices flavors the ground pork and makes it absolutely delicious.
- Ground pork: Plain ground pork, on pork sausage or mild or sweet Italian sausage.
- Feta mustard: This mouth-watering spread is made up of whole-grain mustard, feta cheese, and mayonnaise. All the best toppings mixed together!
- Pickled beets: I like Aunt Nellie’s brand. They are sweet and acidic and it really just completes the burger.
- Yield: This recipe makes 6 delicious pork burgers on buns.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The feta mustard can be made the day before (stir to recombine before serving). The patties can also be assembled and stored covered in the refrigerator a day in advance. And of course, the pickled beets (should you choose to make them) can be made weeks in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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.
I’m going to definitely try tots with the sauce, thank you for the suggestion, Nancy! I’m so glad you loved the burgers! – Meggan
This was REALLY delicious. Thank you for the wonderful and unique recipe!
Yay, Shannon! Thank you so much! I know, it sounds so weird but it’s my favorite burger ever. Thanks for giving it a try and I’m so happy you liked it. :)
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!