Maple BBQ Pork Burger with Sharp Cheddar and Chipotle Mayo
This grilled pork burger is a juicy break from the usual beef patty: ground pork seasoned with smoked paprika, brushed with a sticky maple BBQ glaze, then topped with melted sharp cheddar, caramelized red onions and a smoky chipotle mayo. The secret weapon? Thin slices of tart green apple for a fresh, crisp bite that cuts through the richness. Stacked on a toasted brioche bun, this maple BBQ pork burger is ready in 30 minutes and made for summer cookouts.
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Preparation 20 min
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Baking 10 min
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Servings 4
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Level Débutant
Ingredients
For the pork patties
For the maple BBQ glaze
For the chipotle mayo
To assemble
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Note
Why pork? A fun twist on the classic summer burger, using ground pork instead of beef. Tart Granny Smith apple adds an unexpected crunch that balances the richness of the pork and the sweetness of the maple glaze.
Tip
Cook it through: Unlike beef, ground pork must be fully cooked (160°F / 71°C in the centre). Aim for a firm but still juicy patty. Pressing a small dimple into the centre with your thumb keeps the patties flat as they puff up on the grill.
Preparation steps
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Maple BBQ Pork Burger with Sharp Cheddar and Chipotle Mayo
This grilled pork burger is a juicy break from the usual beef patty: ground pork seasoned with smoked paprika, brushed with a sticky maple BBQ glaze, then topped with melted sharp cheddar, caramelized red onions and a smoky chipotle mayo. The secret weapon? Thin slices of tart green apple for a fresh, crisp bite that cuts through the richness. Stacked on a toasted brioche bun, this maple BBQ pork burger is ready in 30 minutes and made for summer cookouts.
Note
Why pork? A fun twist on the classic summer burger, using ground pork instead of beef. Tart Granny Smith apple adds an unexpected crunch that balances the richness of the pork and the sweetness of the maple glaze.
Tip
Cook it through: Unlike beef, ground pork must be fully cooked (160°F / 71°C in the centre). Aim for a firm but still juicy patty. Pressing a small dimple into the centre with your thumb keeps the patties flat as they puff up on the grill.
Ingredients
For the pork patties
- Ground pork : 600 grams
- Smoked paprika : 1 teaspoon
- Garlic powder : 1 teaspoon
- Dijon mustard : 1 teaspoon
For the maple BBQ glaze
- Ketchup : 3 tablespoons
- Maple syrup : 2 tablespoons
- Soy sauce : 1 tablespoon
- Apple cider vinegar : 1 teaspoon
- Smoked paprika : 1 teaspoon
For the chipotle mayo
- Mayonnaise : 4 tablespoons
- Chipotle purée (or chipotle in adobo, blended) : 1 teaspoon
- Lime (Juice) : 1
To assemble
- Burger Buns (Brioche) : 4
- Sharp cheddar (Slices) : 4
- Red onion (Sliced into rings) : 1
- Granny Smith apple (Thinly sliced) : 1
- Maple syrup (For the onions) : 2 tablespoons
- Pickles : 4
- Lettuce or arugula (Leaves) : 4
Preparation steps
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Gently mix the ground pork with the smoked paprika, garlic powder, Dijon mustard, salt and pepper. Don't overwork the meat.
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Shape into 4 loose balls, then flatten into patties slightly wider than the buns, pressing a small dimple into the centre of each.
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Make the glaze: whisk together the ketchup, maple syrup, soy sauce, apple cider vinegar and smoked paprika.
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Make the chipotle mayo: stir together the mayonnaise, chipotle purée and a squeeze of lime juice. Refrigerate until ready to serve.
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Preheat the grill to high. Grill the red onion rings for 4 to 5 minutes with a drizzle of maple syrup until caramelized, then set aside.
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Grill the pork patties for 4 to 5 minutes per side, brushing with the maple BBQ glaze halfway through and again at the end, until fully cooked through and nicely glazed.
Lay a slice of cheddar on each patty during the last minute so it melts. -
Toast the brioche buns, cut side down, on the grill for about 1 minute.
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Build the burgers: spread chipotle mayo on the bottom bun, then add lettuce, the cheesy pork patty, caramelized onions, thin green apple slices and pickles. Top with the bun and serve right away.
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