Stuffed Pork Burgers

These grilled pork burgers hide a savory surprise inside: a pocket of butter-sauteed mushrooms and green onions sealed between two thin patties. Every bite breaks through the seasoned pork into that warm, earthy filling.

The stuffing technique is straightforward. Shape eight thin patties instead of four thick ones, spoon the cooled mushroom mixture into the center of four, top with the remaining four, and pinch the edges tight. That seal is everything. If it fails on the grill, your filling leaks into the coals.

Worcestershire sauce and mustard mixed into the pork give the meat a savory depth that straight ground pork lacks. Grill over medium heat, not high. Pork needs to cook through to clear juices, and high heat chars the outside before the center is safe.

Kitchen Tips

• Let the mushroom filling cool before spooning onto the patties. Hot filling softens the raw pork and makes sealing harder.
• Keep the filling away from the edges by at least half an inch. This gives you enough bare meat to pinch a solid seal.
• Don’t press the burgers with a spatula on the grill. You’ll squeeze out the juices and flatten the filling pocket.
• Use kaiser rolls or sturdy buns. Soft hamburger buns fall apart under the weight of a stuffed patty.

Variations

• Add crumbled blue cheese to the mushroom filling for a richer, tangier center.
• Mix in diced jalapeño with the mushrooms for a spicy kick.
• Use ground turkey or chicken instead of pork for a lighter stuffed burger.