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Bacon Cheddar Ground Pork Smash Burger

These Bacon Cheddar Ground Pork Smash Burgers bring the perfect mix of juicy, crispy, and smoky flavor to every bite. Seasoned pork smashed onto a hot cast iron skillet forms a rich crust with deeply caramelized edges, while keeping it tender and flavorful on the inside. Topped with melty Cheddar and crispy bacon, these ground pork burgers deliver superior cookout comfort and bold, crave-worthy flavor.

Cooking time 20 min
Preparation time Prep 10 min
Serves Serves 6

Ingredients

  • 1½ lbs. ground pork
  • 8–10 slices bacon
  • 6 slices Cheddar
  • 6 burger buns or brioche buns
  • 2 tbsp. butter (for toasting buns
  • Burger sauce
  • ½ cup mayonnaise
  • 2 tbsp. ketchup
  • 1 tbsp. mustard
  • 1 tsp. pickle juice
  • ½ tsp. smoked paprika
  • 1½ tsp. seasoning salt
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • Toppings
  • Lettuce
  • Tomato slices
  • Pickles

Ingredients

  • 1½ lbs. ground pork
  • 8–10 slices bacon
  • 6 slices Cheddar
  • 6 burger buns or brioche buns
  • 2 tbsp. butter (for toasting buns
  • Burger sauce
  • ½ cup mayonnaise
  • 2 tbsp. ketchup
  • 1 tbsp. mustard
  • 1 tsp. pickle juice
  • ½ tsp. smoked paprika
  • 1½ tsp. seasoning salt
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • Toppings
  • Lettuce
  • Tomato slices
  • Pickles

Directions

  1. Preheat the grill to high heat (450–500°F). Place a cast iron skillet or flat griddle on the grill grates and allow it to heat thoroughly.

  2. Cook the bacon on the hot griddle or skillet until crispy. Transfer to a paper towel-lined plate and set aside.

  3. In a small bowl, whisk together the mayonnaise, ketchup, mustard, pickle juice, and smoked paprika until smooth. Refrigerate until ready to use.

  4. In a large bowl, season the ground pork with seasoning salt, pepper, garlic powder, onion powder, and smoked paprika. Divide into 6 loose balls (about 4 ounces each), being careful not to pack them tightly.

  5. Place the ground pork ball onto the hot skillet and immediately smash flat using a spatula or burger press. Cook for2–3 minutes, until a crispy crust forms. Flip the patty, top with cheese, and cook an additional 1–2 minutes until the ground pork reaches an internal temperature of 160 degrees F.

  6. Butter the cut sides of the buns and toast on the grill or griddle for 1–2 minutes, until golden brown. Spread burger sauce on the buns, then add the cheesy smash burger patties. Top with crispy bacon and any desired toppings.

  7. Finish with the top bun and serve immediately with kettle-style chips.

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