Lucques Pork Burger

James Carrier

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.

Yield: Makes 4 burgers
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 751
  • Calories from fat: 64%
  • Protein: 42g
  • Fat: 53g
  • Saturated fat: 16g
  • Carbohydrate: 24g
  • Fiber: 1g
  • Sodium: 742mg
  • Cholesterol: 138mg


  • 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


  1. 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. 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.
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