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Red Wine & Onion Glazed Salisbury Ground Pork

Red Wine & Onion Glazed Salisbury Ground Pork turns a comfort classic into a full flavor feast. Succulent ground pork covered in silky, rich red wine onion gravy brings deep, hearty flavor. It’s comfort food with main character energy.

Cooking time 35 min
Preparation time Prep 15 min
Serves Serves 6

Ingredients

  • For the Ground Pork patties:
  • 1 ½ lbs. Ground Pork
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • ½ cup breadcrumbs (panko works well)
  • 1 large egg
  • 2 tsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. smoked paprika
  • 1 ½ tsp. kosher salt
  • 1 tsp. black pepper
  • ¼ cup fresh parsley, chopped
  • For the red wine & onion glaze:
  • 2 tbsp. butter
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 ½ cups dry red wine (Cabernet, Merlot, or Shiraz)
  • 1 cup beef stock (or pork stock, if available)
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. brown sugar (optional, balances acidity)
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. fresh thyme (or ½ tsp dried)
  • Salt & pepper, to taste

Ingredients

  • For the Ground Pork patties:
  • 1 ½ lbs. Ground Pork
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • ½ cup breadcrumbs (panko works well)
  • 1 large egg
  • 2 tsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. smoked paprika
  • 1 ½ tsp. kosher salt
  • 1 tsp. black pepper
  • ¼ cup fresh parsley, chopped
  • For the red wine & onion glaze:
  • 2 tbsp. butter
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 ½ cups dry red wine (Cabernet, Merlot, or Shiraz)
  • 1 cup beef stock (or pork stock, if available)
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. brown sugar (optional, balances acidity)
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. fresh thyme (or ½ tsp dried)
  • Salt & pepper, to taste

Directions

  1. In a large mixing bowl, combine ground pork, grated onion, garlic, breadcrumbs, egg, Dijon, Worcestershire, paprika, salt, pepper, andparsley. Mix until ingredients are combined. Form into 5-6 oval patties, about ¾-inch thick.

  2. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear pork patties 5-6 minutes per side until browned (not yet fullycooked through). Remove and set aside.

  3. In the same skillet, melt butter. Add onions and cook over medium heat until deeply caramelized (about 20-25 minutes). Add garlic and cook1 minute more. Pour in red wine, scraping up browned bits from the pan. Simmer until reduced by half (about 5–7 minutes). Stir in beefstock, balsamic vinegar, brown sugar, Worcestershire, and thyme. Simmer another 5 minutes until slightly thickened.

  4. Place pork patties back into the pan with the sauce. Cover and simmer 8–10 minutes until patties reach an internal temperature of 160degrees F with a 3-minute rest. Taste sauce and adjust seasoning with salt and pepper.

  5. Spoon caramelized onion and red wine glaze generously over pork patties.

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