Hog burger

Instead of beef, try making burgers with pork

Celebrate pork month with Alberta Pork and Passion for Pork with this burger recipe from Calgary's Libertine Public House. You may never go back to beef burgers.

2 lb ground pork, or pork shoulder diced and put through a grinder
10 slices double smoked bacon, finely diced
3 tsp kosher salt
2 tsp black pepper
2 tbsp finely chopped fresh sage
4 cloves garlic, minced
4 shallots, finely chopped
2 tbsp grainy dijon mustard
2 cup breadcrumbs, pank or regular

Place the ground pork in a stainless steel bowl, and add all the ingredients together. Mix using your hands, just until the ingredients come together. Try not to over mix

Divide the mixture into 8 pieces, and form into burgers. Let sit in the refrigerator for at least an hour before cooking.

These burgers cook well on a grill, or seared in a frying pan. Whichever method works best for you. Ensure the burgers are cooked all the way through.

Preferred toppings:

  • Apple Butter or Spiced Apple Chutney
  • Sharp English Cheddar Cheese                    
  • Cider Caramelized Onions
  • Watercress or Arugula
  • Chicharron  (crispy fried pig skin)    


If you are using pork shoulder, cut the pork into 1-2”cubes and feed through the meat grinder.