ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lucques Pork Burger

James Carrier
Yield Makes 4 burgers
Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.


  • 1 1/2 pounds ground pork
  • 4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
  • 2 slices (2 oz. total) bacon, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup minced shallots
  • 2 tablespoons chopped parsley
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon ground cumin
  • 4 hamburger buns, toasted

Nutrition Information

  • calories 751
  • caloriesfromfat 64 %
  • protein 42 g
  • fat 53 g
  • satfat 16 g
  • carbohydrate 24 g
  • fiber 1 g
  • sodium 742 mg
  • cholesterol 138 mg

How to Make It

  1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.

  2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.

Lucques Restaurant, Los Angeles, California