Beef and Pork Burgers

    40 minutes

    This is sure to be a favourite with all the family - young and old! Serve with your favourite bread rolls, salads and sauces!

    25 people made this

    Makes: 10 burger patties

    • 900g lean beef mince
    • 250g pork sausage mince
    • 1/3 cup (25g) grated parmesan cheese
    • 2 eggs, beaten
    • 1 large sweet onion, diced
    • 2 large cloves garlic, minced
    • 1 (30g) packet dry onion soup mix
    • 1 1/2 tablespoons Worcestershire sauce
    • sea salt and ground black pepper to taste

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat and lightly oil the barbecue for medium-high heat.
    2. Mix the beef mince, pork sausage mince, parmesan cheese, eggs, sweet onion, garlic, onion soup mix, Worcestershire sauce, salt and pepper together in a bowl until evenly incorporated. Shape into 10 patties.
    3. Cook on the preheated barbecue until the burgers are cooked through and no longer pink in the centre, about 10 minutes per side. An instant-read thermometer inserted into the centre should read 70 degrees C.

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    Reviews in English (10)


    These were OK, but I think personally for us they were wayyyy too "oniony" with both a large onion and a package of onion soup. Flavorwise, they have potential, but I would not make these again without making some adjustments like: 1 - grating a half onion and pressing out the liquid instead of using whole diced onion (don't like chunks of raw onion bites in my burger). 2 - Because onion soup is loaded with salt, there is no need to add more. 3 - Not sure why two eggs are called for since there is no binder like bread crumbs, so next time I'd use just one. 4 - These also were a bit dry and normally I'd never use lean beef in my burger. The pork sausage added a nice flavor enhancement, but the flavor of a good burger comes from the fat and there is nothing better than ground chuck. Next time I will substitute one pound of the lean with an 85% chuck. HINT: When you form the patties, poke the middle of the patty with your finger to form an indention in the meat. They cook more evenly on the grill.  -  18 Jul 2010  (Review from Allrecipes USA and Canada)


    I completely agree with the first review left by "QueenPin" - thanks for the helpful hints! VERY flavorful with the modifications. I grilled a bunch of them and froze them to bring to work for lunch & dinner meals. Just throw in a few romaine lettuce leaves or a burger bun, and voila! Instant, FABULOUS meal!  -  21 Jul 2010  (Review from Allrecipes USA and Canada)


    Delicious and moist burger!! I had some spaghetti squash, so I added about a cup to the mix. Will definitely make these again!  -  04 Mar 2014  (Review from Allrecipes USA and Canada)