Pork mince burgers have a reputation problem. Leaner than beef and quicker to overcook, they can go from juicy to crumbly in the time it takes to flip them, especially on a hot barbecue plate. The fix is not more fat or a longer marinade. It is two simple steps most home cooks skip: soaking bread in milk before it goes into the mince, and giving the whole mixture an hour in the fridge before it goes anywhere near the heat.
Both tricks earn their place here. Australian Native Bush Dukkah folds through the mince with toasted Macadamia, Almond and Pistachio pieces and warm native spices, while freshly ground Tasmanian Native Pepper Medley adds a slow, peppery backbone underneath. Worcestershire sauce and a spoon of chilli jam round out the savoury-sweet balance. Get the technique right and this is the burger to put on for Father's Day, whether that means firing up the barbecue or working the stovetop and oven instead.
At a glance: Makes 8 | Prep 15 min + 1 hr chilling | Cook 25 min
Ingredients
- 500g pork mince
- 1 small brown onion, finely diced
- 1½ tablespoons Australian Native Bush Dukkah
- 1½ teaspoons ground Tasmanian Native Pepper Medley
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chilli jam
- ½ teaspoon sea salt
- 3 slices crustless bread
- 1 tablespoon milk
- 2 tablespoons oil, for the pan (if using the pan-then-oven method)
- Milk buns, lettuce, cheese and extra chilli jam, to serve
Method
- Tear the bread into small pieces in a bowl, pour over the milk and set aside to soak while you dice the onion. This softened bread, known as a panade, is what keeps the mince from drying out as it cooks.
- In a large bowl, combine the pork mince, Bush Dukkah, ground Pepper Medley, egg, onion, soaked bread, Worcestershire sauce, chilli jam and salt. Massage it through with your hands until it is evenly worked in; you should see flecks of Dukkah right through the mixture, not just sitting on the surface.
- Cover and refrigerate for 1 hour. This rest firms the mixture and lets the seasoning settle all the way through, so the patties hold their shape on the heat instead of spreading out.
- Divide into 8 even portions and shape into patties, sized to suit your buns.
- Choose your cooking method:
- On the barbecue: cook over medium-high heat for 4 to 5 minutes each side, until cooked through with no pink in the centre and the juices running clear.
- Pan then oven: preheat the oven to 180°C conventional (160°C fan-forced) and line a tray with baking paper. Heat the oil in a frying pan over medium-high heat and brown the patties for 2 minutes each side, then transfer to the tray and bake for 20 minutes, until cooked through with no pink in the middle and the juices running clear.
- Rest the patties for a few minutes before building your burgers, so the juices settle back into the meat instead of running out onto the plate.
Why this mince stays juicy
Two things happen while these patties sit in the fridge. The soaked bread, the panade, swells and holds onto moisture as the burgers cook, the same way breadcrumbs work in a meatball but with a softer, more even result. At the same time, that hour of chilling gives the salt and Worcestershire sauce time to start breaking down the proteins in the mince, which is what makes a patty hold together on the grill instead of falling apart at the first flip.
Skipping the rest is the single biggest reason a homemade pork burger turns out crumbly. If time is tight on the day, shape the patties the night before instead and keep them covered in the fridge. The mixture only gets better for the wait, and it is one less job to do once the barbecue is already going.
Tips and swaps
- Our Bush Dukkah contains Macadamias, Almonds and Pistachios, so skip or swap it if you are cooking for nut allergies.
- Dukkah is a coarser grind than a rub. Blitz it briefly in a small processor for a finer texture through the mince, or leave it coarse for little pockets of nutty crunch in every bite.
- No chilli jam on hand? Sweet chilli sauce or a spoon of quince paste with a pinch of chilli flakes both work just as well.
- Grind a little extra Tasmanian Native Pepper Medley over the patties as they come off the heat. It wakes the pepper back up after cooking mutes it slightly.
- Finish the buns with an extra scatter of Australian Native Bush Dukkah for crunch, it is just as good over the top as it is through the mince.
- Shape the patties a day ahead and keep them covered in the fridge. The flavour only improves overnight.
Keeping it fresh
Uncooked patties keep in the fridge for 1 day, or freeze between squares of baking paper for up to 2 months and thaw overnight in the fridge. Cooked patties keep for 3 days refrigerated.
Shop the recipe
- Australian Native Bush Dukkah - toasted, nutty and lightly spiced, it seasons the mince and doubles as a scatter over the bun.
- Tasmanian Native Pepper Medley - freshly ground, it gives these burgers their warm, native pepper backbone.
