Big Pig Burger (Burger of the Month, May 2021)

Last updated: July 5th, 2024

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This juicy, restaurant-style Big Pig burger features a 50/50 patty piled high with savory BBQ pulled pork, crispy bacon, and melted cheddar cheese.

Do you ever go to a restaurant, see a burger piled high with toppings and think “who would ever eat that?” Well if you have, then you should go check out one of our other recipes, because this big pig burger is one of those burgers.

Okay for everyone still left, this burger will leave you stuffed and probably a little sweaty, if we’re being honest. Piled high with bacon and pulled pork, the big pig burger incorporates pork into this decadent dish three ways. The bacon and pulled pork we already mentioned, but the last way is a ground pork plus ground beef burger patty. This gives you a classic burger taste that absolutely melts in your mouth from the extra fattiness of the pork. 

All in all, this triple pork burger is the perfect homemade dinner for when you are craving that monstrous restaurant-style burger. Pair it with some onion rings and a cold beer, and you have all the best parts of a restaurant right in the comfort of your home.

A juicy burger on brioche with melted cheddar, crispy bacon, and bbq pulled pork and onion rings and blueberry beer

Pulled Pork Burger Ingredients and Toppings

In order to pack this burger with great pork flavors, we made sure to use pork three different ways. Ground pork is packed into the burger patty and then topped with pulled pork and bacon. So there is no lack of savory flavor which is then balanced out with a sweet brioche bun and a smokey barbecue sauce. 

Here is everything you need to make the big pig burger!

  • Brioche buns
  • Beef and pork burger patty – see below
  • Sharp cheddar cheese
  • Pulled pork
  • Barbecue sauce
  • Bacon

Pork burger patty ingredients

  • Ground beef
  • Ground pork
  • Barbecue sauce
  • Worcestershire sauce
  • Onion powder
  • Garlic powder
  • Liquid smoke
  • Salt

Why Use Ground Pork in a Burger?

We wanted to blend the pork into the patty to get the pork flavor to really take over. By creating a 50/50 beef and pork blend, the burger can showcase the great flavors without being overwhelmed by salty meat piled high on top. Plus the ground pork is on the fatty side, which creates an extra juicy burger that melts in your mouth.

Bbq pulled pork cooking in a skillet

How to Make a Triple Pork Burger

As there are many parts to making this specialty burger, we have broken down the steps into sections that can be prepared separately. Feel free to prepare multiple parts at the same time to help speed up the recipe. 

Prepare the patties

  1. In a large bowl, combine ground beef, ground pork, barbecue sauce, Worcestershire sauce, onion powder, garlic powder, liquid smoke, and salt. Mix thoroughly until evenly combined.
  2. Form meat into 3 equal sized chunks and then press into patties, approximately 3 to 4 inches in diameter.

Prepare the pulled pork

  1. Reheat the pulled pork in a frying pan with a little oil for about 5 minutes, or until lightly crisped. 
  2. Stir in barbecue sauce until the pork is well coated. Remove from heat and set aside.

Toast the buns

  1. Preheat the oven to 175 degrees.
  2. Place sliced buns on a small baking sheet, cut side up, and toast in the oven until slightly crispy, about 10 minutes.

Assemble the burger

  1. Cook the burger patties, adding cheese to each after flipping. If you are looking for cooking instructions, check out this post for directions on how to cook burger patties on a grill, on a cast iron grill pan, or on stainless steel
  2. Transfer patties to toasted brioche buns, top each with 1 to 2 slices of crispy bacon and a pile of pulled pork, and drizzle with extra barbecue sauce, if desired.
  3. Serve with your favorite side, a cold beer, and enjoy!

With many toppings and parts to prep, it can be difficult to make sure the timing works out and everything is finished at the same time. To help with that, we like to prepare what we can ahead of time and either keep it warm, or quickly reheat it if needed. For instance, the bacon can be made earlier in the day, or even a day or two prior, just throw it in the pan before or after heating the pork to warm it up. 

A juicy burger on brioche with melted cheddar, crispy bacon, and bbq pulled pork and onion rings and blueberry beer

Serving Suggestions

With a heavy burger like this, you want to pair it with something that can compliment it well, but more importantly stand up to all the flavors and not get lost. To best go along with the barbecue pulled pork theme, we find onion rings to be the perfect side dish. But if you prefer a potato product, you can’t go wrong with some tater tots! And of course, a burger isn’t complete without a great cold beer to go with it. 

Next time you are looking for a hearty restaurant-style burger, give the big pig burger a try! Let us know what you think by commenting, rating, and sharing below!


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The Big Pig Burger

Alex
This juicy, restaurant-style Big Pig burger features a 50/50 patty piled high with savory BBQ pulled pork, crispy bacon, and melted cheddar cheese.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main, Main Course
Cuisine American
Servings 3 burgers
Calories 928 kcal

Equipment

Ingredients
 
 

The Patties

  • ½ pound ground beef 80% lean
  • ½ pound ground pork
  • 2 tablespoons barbecue sauce
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ tablespoon Worcestershire sauce
  • Dash liquid smoke
  • Pinch salt

The Toppings

  • 3 slices sharp cheddar cheese
  • ½ pound pulled pork
  • 2 tablespoons barbecue sauce plus extra for topping
  • 3 to 6 slices bacon cooked

The Buns

  • 3 brioche buns

Instructions
 

How To Make The Big Pig Burger

  • Begin by preparing the patties (see directions below).
  • Then prepare the pulled pork and toast the brioche buns while the burgers cook (see directions below).
  • Finally, assemble the Big Pig burger: transfer patties to toasted brioche buns, top each with 1 to 2 slices of crispy bacon and a pile of pulled pork, and drizzle with extra barbecue sauce, if desired.
  • Serve with your favorite side, a cold beer, and enjoy!

Prepare the Patties

  • In a large bowl, combine ground beef, ground pork, barbecue sauce, Worcestershire sauce, onion powder, garlic powder, liquid smoke, and salt. Mix thoroughly until evenly combined.
  • Form meat into 3 equal sized balls to size patties consistently.
  • Press balls into patties, approximately 3 to 4 inches in diameter and set aside.

Prepare the Pulled Pork

  • Heat prepared pulled pork over medium-low heat in a frying pan for 10 minutes, stirring occasionally.
  • Stir in 2 tbsp barbecue sauce and cook for another 2 to 3 minutes, stirring regularly.

Toast the Buns

  • Preheat oven to 175 degrees.
  • Place sliced buns on a small baking sheet, cut side up, and toast in the oven until slightly crispy, about 10 minutes.

Cook the Patties

  • Preheat a grill pan over medium-high heat for about 5 minutes.
  • Transfer patties to the pan and cook for 4 to 5 minutes.
  • Flip patties and cook for another 2 to 3 minutes, topping with cheese immediately after flipping.
  • Check for doneness and remove from heat.

Notes

Pulled pork: It’s super easy to make delicious pulled pork at home with a slow cooker! Try our recipe here.
Serving suggestions: The Big Pig burger goes great with a side of crispy onion rings and some extra bbq sauce for dipping! We love making Alexia onion rings in our air fryer for burger nights.

Nutrition

Calories: 928kcalCarbohydrates: 42gProtein: 60gFat: 56gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 222mgSodium: 1019mgPotassium: 1048mgFiber: 3gSugar: 17gVitamin A: 349IUVitamin C: 2mgCalcium: 292mgIron: 4mg
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Keyword bacon, barbecue sauce, cheddar cheese, grilling, ground beef, ground pork, pulled pork, summer
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Join the Conversation

  1. I just had to comment on the Big Pig Burger.
    1) Delicious. If I were served this as a $15 restaurant burger, I would be completely satisfied. It lost nothing being made at home.
    2) I had the full version as a slightly decadent Father’s Day cookout treat. Full of flavor – a cross between a pork BBQ sandwich and a burger. Meatier and juicier at the same time.
    3) Tried the burger again the other day, without the pork BBQ to get a better appreciation for the pork/beef patty mix. Again, delicious. This time the bacon came through better. Juicy and tender, I might consider adding some pork regularly to other burger patty recipes!

    Thank you for this idea and recipe. Keep them coming!

    1. So glad you enjoyed this recipe!

5 from 1 vote (1 rating without comment)

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