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German Pork Burger

German Pork Burger Recipe! Savory caraway seeds, juicy pork, and melted butter come together in a flavorful burger. Try it tonight and taste the difference!

German cuisine is renowned for its rich flavors and hearty portions, and this German Pork Burger recipe embodies that spirit perfectly. With the aromatic caraway seeds, subtle spiciness, and tender patty, this burger is a love letter to German culinary traditions.

Ready Time

45 mins


6 servings


  • 450g ground pork
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • 2 tablespoons butter, melted
  • 6 hamburger buns
  • Lettuce, tomato, cheese, pickles, and any other toppings of your choice


Preheat your oven to 375°F (190°C).

In a large bowl, combine the ground pork, chopped onion, minced garlic, caraway seeds, salt, black pepper, paprika, cayenne pepper, and nutmeg.

Mix everything together with your hands or a wooden spoon until just combined.

Be careful not to overmix.

Add the flour, eggs, and melted butter to the pork mixture.

Mix everything together until you have a cohesive mixture.

Divide the mixture into 6 equal portions and shape each portion into a ball.

Flatten each ball slightly into a patty.

Place the patties on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C).

Once the patties are cooked, assemble the burgers by spreading your favorite toppings on the bottom bun, followed by a cooked patty, and finally the top bun.

Add lettuce, tomato, cheese, pickles, and any other toppings of your choice.

Serve immediately and savor the delicious flavors of your German Pork Burger!


Make sure to not overmix the pork mixture, as it can make the burgers dense and tough. If you’re having trouble shaping the patties, try wetting your hands with a little water to help them hold their shape.

You can prepare the pork mixture ahead of time and store it in the fridge for up to a day or freeze it for up to 2 months.

To toast the buns, simply place them on the baking sheet with the patties for the last 5 minutes of baking. Don’t press down on the burgers while they’re cooking, as it can squeeze out juices and make them dry.

Nutrional Value

  • Calories: 434
  • Total Fat: 24g
  • Saturated Fat: 8g
  • Cholesterol: 80mg
  • Sodium: 450mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 33g
German Pork Burger
German Pork Burger

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