Pork Burgers with Dried Apricots

This low-carb recipe for juicy Pork Burgers with Dried Apricots and grainy mustard comes together in a snap and with only five ingredients! Feel free to add a bun if you like. The choice is yours!!

Jump to:

• The ingredient list:
• Kitchen tools and equipment needed:
• To bun or not to bun?
• Where's the beef?
• What is the best method for cooking pork burgers?
• What is the proper internal temperature for pork burgers?
• The easy step-by-step photo instructions:
• Additional burger recipes you'll enjoy:
• *Greek Lamb Burgers with Feta and Tzatziki (not shown)
• Printable Recipe Card

The ingredient list:

• ground pork
• dried apricots, chopped
• grainy mustard
• minced garlic
• salt and pepper

That's it! Pretty simple, right?

Kitchen tools and equipment needed:

• instant-read thermometer
• mixing bowls
• measuring cups and spoons
• chef's knife
• cutting board
• grill pan, cast iron skillet, or outdoor grill
• burger molds (optional)

To bun or not to bun?

By all means, if you want to add a bun, go for it!!

The flavors in this burger are exceptional, with or without the extra carbs.

Where's the beef?

I don't know about you, but when I think of burgers I typically think of a nice, big, juicy ground beef burger.

However, these succulent and juicy pork burgers with dried apricots and grainy mustard will gladly give the beef burger a run for its money any day of the week, and make you say what beef burger?!!

What is the best method for cooking pork burgers?

The choice is yours.

Once you've combined all the burger ingredients in a large bowl and gently mixed to incorporate the dried apricots, garlic, and mustard, you're ready to cook the pork burgers with whatever your preferred method of cooking burgers happens to be.

The day I made my juicy pork burgers it was rainy, so I cooked them inside in a cast-iron skillet.

Indoors or outdoors. They'll taste great no matter where you cook them.

What is the proper internal temperature for pork burgers?

Your burger will be finished when it reaches an internal temperature of 160-degrees Fahrenheit on an instant-read thermometer.

To ensure your pork burgers remain juicy and flavorful, remove them from the heat when the thermometer reaches 155-degrees Fahrenheit, and cover the burgers with foil for about 7-10 minutes before serving.

This resting time will allow the burgers to continue cooking slightly (called carry-over cooking), and still be juicy and packed with flavor when it's time to serve.

The easy step-by-step photo instructions:

• In a large bowl, gently mix all of the ingredients to fully incorporate but not over mix.
• Gently pat the meat mixture into patties that are approximately 4" round.

• Cook the pork burgers over medium/high heat until the internal temperature of the pork burger reaches 160-degrees.
• Serve these juicy pork burgers on lettuce leaves (for the low carb version), or burger buns.

Additional burger recipes you'll enjoy:

*Miso Salmon Burgers (shown below and featured in the video)

Incredibly moist and flavorful, these Miso Salmon Burgers with sugar snap peas will quite possibly replace your favorite beef burger recipe, and you’ll never look back.

*Greek Lamb Burgers with Feta and Tzatziki (not shown)

Lamb Burgers with Feta and Tzatziki mimics the big, bold Greek flavors of an authentic gyro sandwich but in burger form! OPA!

*Italian Sausage Pizza Burgers (shown below)

How about whipping up some Italian Sausage Pizza Burgers for out on the grill?  They’re the best of both worlds (pizza and burgers), and they take less time to get on the table than a traditional pizza delivery and they taste better than a standard burger.

*Aloha Turkey Burgers (not shown)

These Aloha Turkey Burgers are everything you love about a big juicy burger, and the fact that they’re made with ground turkey is a deliciously pleasant surprise!

*Pork Burgers with Dried Apricots (shown below) THIS IS THE PLACE!!

Printable Recipe Card

I sincerely hope you've enjoyed today's pork burger recipe as much as I've enjoyed bringing it to you!