Get ready to sink your teeth into the ultimate indulgence: our pork belly burger that combines a juicy beef patty with succulent, crispy pork belly and a golden onion ring. This recipe guides you through crafting each mouthwatering component, resulting in a towering burger that’s a true feast for both the eyes and the taste buds.
Ditch your basic burger recipes because we’re making something extra special today. This recipe is all about the pork belly burger. This game-changer fuses the classic juicy burger with the crispy, insanely flavorful goodness of pork belly.
What Is a Pork Belly Burger?
When you think of pork belly, your mind probably goes straight to bacon or even smoked spare ribs. But, this burger isn’t topped with bacon or ribs. We use pre-cooked pork belly and use it as an indulgent topping for a ground beef burger. The result is the perfect burger that takes your burger experience to a whole new level.
Pork Belly Burger Ingredients
- Pork belly cooked low and slow pulled and shredded – Use premade shredded pork or make it yourself. Cook the pork belly on low heat, about 300 degrees Fahrenheit, for about two and a half to three hours. Just use a fork to shred it up. Toss it in a skillet at very high heat and crisp it up quickly. Then top it on the burger.
- Onion rings (frozen recommended for convenience)
- Ground beef patties – Use 85/15 of this recipe. It’s got the perfect fat-to-meat ratio.
- Burger buns – Use any type of buns you like.
- Cheddar cheese slices
- Lettuce, tomato, onion, and other desired toppings
How to Make Pork Belly Burgers
- Cook the onion rings according to the package for crispy, hot deliciousness.
- Meanwhile, heat the shredded pork in a skillet over medium heat, tossing until lightly crispy.
- Grill your burgers to your desired doneness.
- Lay a slice of cheese over the top to melt once off the heat.
- Arrange the burgers over lettuce and tomato-dressed bun bottoms.
- Add an onion ring (or two) atop the patty and scoop the crispy pork belly into the center.
- Top with a bun and serve with the remaining onion rings on the side.
Girl Carnivore Expert Recipe Tip
- Top your delicious burgers with sriracha mayo, vinegar-based bbq sauce, mustard-based bbq sauce, soy sauce, or any other toppings you like.
What to Serve With a Pork Belly Burger
You can’t go wrong with the classic combo of a burger and fries. Whip up some duck fat fries to pair with your juicy burger. Or, if you’re having a summer cookout, pair your burger with a side of grilled corn on the cob.
Leftovers & Reheating
Wait until your burgers reach room temperature before storing them. Store leftover pork burgers in an airtight container in the fridge for 3-4 days. Freeze for 2-3 months. Before reheating, make sure your burgers thaw in the fridge.
To reheat, place your burgers in a skillet over medium heat. Reheat for a few minutes on each side or until warm.
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Crunchy Pork Belly Burger
Recommended Equipment
- grill or skillet
Ingredients
- 1 lbs Pork belly Cooked low and slow and pulled and shredded
- 1 lbs onion rings Use frozen ones to keep it simple
- 1 1/2 lbs beef patties
- 4 Buns
- 4 Cheddar Cheese slices
- 1 Lettuce tomato, onion, and other desired fixings
Instructions
- Cook the onion rings according to the package for crispy hot deliciousness.
- Meanwhile, heat the Curly’s Pulled Pork in a skillet over medium heat, tossing, until lightly crispy.
- Grill your burgers to your desired doneness. Lay a slice of cheese over top to melt once off the heat.
- Arrange the burgers over lettuce and tomato dressed bun bottoms.
- Add an onion ring (or two) atop the patty and scoop the crispy pork belly into the center.
- Top with a bun and serve with the remaining onion rings on the side.
Nutrition
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FAQs
If you are new to using pork bellies in recipes, then knowing what to look for helps. Basically, pork belly is the belly meat and fat that is often smoked, cured, and turned into bacon. Instead of going that route, the piece is sold either in a slab or in very thick cuts about an inch or two wide.
Look for the meat to be nice and pink. If it looks a little brownish or greyish, pass. The fat needs to be nice and white. It should have an almost translucent sheen on the opaque whiteness of the fat. The fresher, the better.
Never hesitate to ask the butcher behind the counter for advice. He or she will steer you in the right direction.
Nope. You can make ground pork from the cooked pork belly with a food processor.
Looks good. I am going to give it a try.
Best looking burger I’ve seen in a long time! Pass it on over!
Beautiful photography.
These look incredible! Love the onion rings!
Girl, this looks amazing and now I’m starving.
Holy Moly Kita! This burger is off the charts amazing!!! Sharing on Desserts Required’s FB page tomorrow. <3