Easy pork chop burger or pork steak burger with lots of mustard and soft onions.
Simple and rather healthy pork chop burgers stuffed with lean meat, onions and mustard.
My philosophy about eating burgers: if you put so many extra calories into your body with just a small meal, then it should be a rather damn good tasting one, otherwise it is really not worth it, the extra fat on your body and the time and energy you have to invest to burn those extra calories.
But not the case with this pork steak burger! The meat is lean, you use mustard instead of mayo and the buns are really good ones, preferably whole wheat. You could use other kind of buns as well, but make sure that they are bready ones not the soft and sweet burger buns.
I think they do not fit the chop or steak, the meat is not as soft as a ground meat patty and a regular burger bun would just not suit it.
And if you like this recipe, you will definitely like the Schnitzel Burgers as well. Breaded oven-baked pork (or chicken/turkey) schnitzel served in a pretzel bun and served with your favorite toppings.
How to make?
Marinate the chops:
- Tenderize the meat with a meat mallet. Don’t overdo it, just a little.
- Mix 1 heaped teaspoon mustard, grated garlic, salt, pepper, herbs, and paprika powder. and rub the chops with the mixture. Let 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.
- Saute the onion slices gently in a pan.
- Heat the oil in a large thick-bottomed pan. Add the onions, sprinkle with salt and stir to coat.
- Cook on medium-low heat, stirring from time to time, to make sure that they don’t catch to the pan.
- 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 meat:
- When the onions are almost done, fry the pork chops in a pan, about 2-3 minutes per side, depending on the thickness.
Build the steak burger
- Split the buns and heat them for a few minutes in the hot oven.
- Smear each lower bun part with some of the remaining mustard.
- Place a pork chop on the bun.
- Top with a few salad leaves, some of the onions, and the upper side of the bun.
- Serve immediately with radishes or pickled cucumbers or white cabbage salad.
More pork recipes
Pork Chop Burger (with Mustard and Onions)
- 4 small boneless pork chops
- 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 we had multi seed buns
- some rocket or other salad leaves
- radishes or gherkins to serve optional
- Place the meat between two layers of cling film. Tenderize the meat slightly using a meat mallet. 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 at about 4-5 hours. Take the meat out of the fridge about 30 minutes before cooking.
- Slice the onions into thin rings. Heat 2 tablespoons oil in a large pan or cast iron 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.
- While the onions are cooking, split the buns. Heat them for a few minutes in the oven. Remove the onions from the pan and keep them warm while you fry the meat.
- Wipe the pan with some kitchen paper. Or you could use another pan/skillet and cook the meat while the onions are still on the hob. Heat the last tablespoon of oil in the pan. Add the pork chops and fry for about 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.
- Smear each lower bun part with some of the remaining mustard. Place a pork chop on the bun. Top with a few salad leaves, some of the onions, and the upper side of the bun. Serve immediately with radishes or gherkins or white cabbage salad.