Make these easy pork chop burgers or pork steak burgers with lots of mustard and soft onions.
These simple and rather healthy pork chop burgers are stuffed with lean meat, onions, and mustard.
My philosophy about eating burgers is that if you put so many extra calories into your body with just a small meal, it should be a good-tasting one. Otherwise, it is not worth it, the extra fat on your body and the time and energy you have to invest in burning those extra calories.
But that's not the case with this pork steak burger! The meat is lean, mustard is used instead of mayo, and the buns are really good!
And if you like this recipe, you will like the Oven-Baked Schnitzel or these Chicken Fillet Burgers, too.
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Recipe ingredients
Pork: Lean, boneless pork chops or lean pork steaks can be used for this recipe, and both work wonderfully.
Buns: Preferably whole wheat or any sturdy type. Avoid soft, sweet burger buns, as they work better for ground beef burgers. With a chewier steak, a soft bun could fall apart and make eating messy.
Onions: Sweet, soft, and perfectly caramelized—these make the pork chop burger exceptional!
See the recipe card for full information on ingredients and quantities.
How to make a pork chop burger?
Marinate the chops: Tenderize the meat with a meat mallet. Don't overdo it, just a little. Rub the chops with a mustard and spices mixture. Marinate in the fridge for about 3-4 hours. Up to 6 hours. Let the steaks come to room temperature before cooking, about 30 minutes.
Onions: Saute sliced onions with a pinch of salt on medium-low heat. You may add a small splash of water in between if they threaten to start to catch. Cook until slightly softer and lightly golden.
Cook the steaks: When the onions are almost done, sear the pork chops in a pan for about 2-3 minutes per side, depending on the thickness.
Assemble the burger
Split the buns and warm them in a hot oven for a few minutes.
Spread some mustard on each bottom bun, then place a pork chop on top.
Add a few salad leaves, some caramelized onions, and the top bun.
Try these Chicken Schnitzel Burgers or the Crispy Chicken Burgers, too.
What to serve with the burgers?
Serve immediately with radishes, pickled cucumbers, or white cabbage salad.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!Recipe
Pork Chop Burger
Equipment
- Meat mallet
- Large skillet
Ingredients
- 4 small boneless pork chops or pork steaks, Note 1
- 5 teaspoons mustard divided
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon dry savory or thyme
- 1 teaspoon sweet paprika powder
- 4 rather large onions
- 3 tablespoons vegetable oil divided
- 4 buns Note 2
- some rocket or other salad leaves
- radishes or gherkins to serve optional
Instructions
- Tenderize pork chops: Place the meat between two layers of plastic wrap. Tenderize the meat slightly using a meat mallet. 4 small boneless pork chops
- Marinate chops: Mix 1 heaped teaspoon of the mustard, the grated garlic, salt, pepper, herbs, and paprika powder. Rub the chops with the mixture, place in a flat dish, and cover with cling film. Let marinate in the fridge for 4-5 hours. Remove the meat from the fridge about 30 minutes before cooking.1 teaspoon mustard + 1 teaspoon garlic powder + ½ teaspoon fine sea salt + ½ teaspoon black pepper + 1 teaspoon dry savory + 1 teaspoon sweet paprika powder
- Caramelize onions: Slice the onions into thin rings. Heat 2 tablespoons oil in the pan. Add the onions, sprinkle them with a little salt, and cook them gently until they soften slightly and start getting some color, about 10 minutes. Add a splash of water if they threaten to catch.4 rather large onions + 3 tablespoons vegetable oil
- Heat the buns: Split them and heat them for a few minutes in the oven. Remove the onions from the pan and keep them warm while you sear the meat.4 buns
- Cook pork chops: Wipe the pan with a paper towel. Heat the last tablespoon of oil in the pan. Add the pork chops and sear them for 2-3 minutes per side. These are rather small chops that will fit in a bun, so the cooking time will be short. The chops should be golden.
- Assemble the burgers: Spread some of the remaining mustard on each bottom bun. Place a pork chop on top, then add a few salad leaves and some caramelized onions. Finish with the top bun. Serve immediately with radishes, gherkins, or white cabbage salad.
Notes
- Pork: For this recipe, you can use lean, boneless pork chops or lean pork steaks, both of which work beautifully.
- Buns: Ideally, use whole wheat or another sturdy option. Don't use soft, sweet burger buns, as they are better suited for ground beef burgers. A softer bun may crumble with a chewier steak. I had multi-seed buns.
Marta says
This looks so amazing! I am going to make it for dinner this week. Specifically, what style mustard do you use?
Adina says
Hi Marta. Whatever mustard you like best. I often use something like Dijon and for the kids a milder sort. Enjoy!
Bob says
Gypsy is a racist term you wood not say n word fried chicken
Karin says
I hear you, Adina! 🙂 I am a German living in England (NOT London), and to get really worthy bread and rolls here is like finding a needle in a haystack, and once mission is accomplished it works out rather costly. I agree that good bread makes the burger. This one looks de-li-cious!!! And it solves the question what to cook from the pork loin chops I bought at the farmers' market yesterday. Love your site, especially your Romanian food is amazing!
Adina says
Thank you for the nice words, Karin. We had the same problem when living in London 10 years ago. Tiger bread was the only thing that was ok, otherwise we kept eating Schwarzbrot from Lidl, which we rarely ever buy here because there is so much choice at the baker's. ?
Marvellina|What To Cook Today says
Ha..ha..yes I agree. It better worthy of the calories 🙂 This Gypsy Pork Chop burger looks like it is to me !!!
Sissi says
Sounds wonderful! The only reason why I don't eat burgers it's because of beef (not a big fan) and other meats (chicken) are usually neglected, so I prefer other fast foods... but your burgers are the way I'd love all the burgers to be!
Katerina says
What a filling and delicious sandwich!
Angie@Angie's Recipes says
Now that's a sandwich! Looks utterly delicious and right up my alley!