BBQ Pork Burger: Smoky Southern Style Recipe for the Ultimate Flavor Explosion

There’s something magical about the bold, smoky flavors of Southern barbecue, and this BBQ Pork Burger captures all that goodness in one bite. Juicy, tender pork paired with a tangy barbecue sauce and a touch of spice makes this burger a real crowd-pleaser. It’s the kind of meal that brings backyard cookouts to life.

I love how this recipe combines the rich smokiness of slow-cooked pork with the simplicity of a classic burger. It’s hearty, flavorful, and perfect for those days when you’re craving comfort food with a little Southern charm. Plus, it’s surprisingly easy to whip up, making it great for weeknights or weekend gatherings.

BBQ Pork Burger: Smoky Southern Style

Let me share one of my all-time favorite creations: the BBQ Pork Burger, Smoky Southern Style. This burger is my ode to Southern barbecue—smoky, tangy, and loaded with flavor. Let’s break it down step by step so you can recreate this masterpiece at home.

Ingredients

• 1 pound ground pork (80/20 fat ratio for juiciness)
• 1/2 cup barbecue sauce (choose a smoky one like hickory or mesquite)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional for a kick)
• Salt and black pepper to taste
• 4 slices cheddar cheese (sharp preferred)
• 4 brioche burger buns (lightly toasted)
• 1 cup coleslaw, pre-made or homemade (for that signature Southern crunch)
• 1 small red onion, thinly sliced
• 4 large pickle slices or more, as you like
• 1 tablespoon butter (for toasting buns on the grill)

Step-by-Step Instructions

1. Make the Pork Patties

• Combine ground pork, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large mixing bowl. Use your hands to gently mix until just combined, but don’t overwork the mixture—this keeps the patties tender.
• Form the mixture into 4 equally-sized patties, each about 3/4 inch thick. Press a slight dimple into the center of each patty to prevent puffing during cooking.

1. Preheat the Grill

• Heat your grill to medium-high heat. If you’re using charcoal, let the coals burn until they’re ashy and glowing. If using a gas grill, preheat for about 10 minutes. Oil the grates with a high-smoke-point oil to prevent sticking.

1. Grill the Pork Patties

• Place the patties on the grill and cook for about 4-5 minutes on the first side without moving them. Flip and cook for another 4-5 minutes on the other side or until the internal temperature reaches 160°F.

1. Add Cheese

• During the last minute of grilling, place a slice of cheddar cheese on each patty. Close the grill lid to melt the cheese to gooey perfection.

1. Toast the Buns

• Spread butter on the cut sides of the brioche buns. Place the buns on the grill, cut-side down, and toast for 30-60 seconds until golden brown. Keep an eye on them; they toast quickly.

1. Assemble the Burger

• Spread a generous layer of barbecue sauce on the bottom bun. Place the cheesy pork patty on top. Add a crunchy pickle slice and a small handful of coleslaw for that Southern flair. Layer on a few thin slices of red onion for some bite, then top with the toasted bun lid.

1. Serve and Enjoy

• Serve these smoky beauties immediately. Pair them with sweet potato fries or buttery cornbread for a meal that’ll make anyone feel like they’re at a backyard Southern cookout.

Ingredients

This BBQ Pork Burger bursts with smoky, bold flavors and will transform any meal into a Southern feast. Here’s everything you need to create these irresistible burgers from scratch.

For The Pork Patties

• 1 pound ground pork, chilled
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Worcestershire sauce

For The BBQ Sauce

• 1/2 cup barbecue sauce (your favorite brand or homemade)
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for some heat)

For The Burger Assembly

• 4 brioche burger buns, sliced and lightly buttered
• 4 slices sharp cheddar cheese
• 1 cup coleslaw (store-bought or homemade)
• 1/4 cup dill pickle slices
• 2 tablespoons mayonnaise
• Sweet potato fries or cornbread, for serving (optional)

Tools And Equipment Needed

When it comes to crafting the perfect BBQ Pork Burger, Smoky Southern Style, having the right tools and equipment makes all the difference. I’ve spent years grilling, testing, and perfecting burger recipes, and trust me, these essentials will help you create a restaurant-quality burger right at home.

Must-Have Tools for Prep and Cooking

• Mixing Bowl: A large mixing bowl is crucial for combining the ground pork, seasonings, and sauces. Choose one that gives you enough room to mix without spilling.
• Spatula: A sturdy spatula is a must for flipping the patties without breaking them. Opt for one with a heat-resistant handle for comfort.
• Grill or Grill Pan: Nothing beats the smoky flavor you get from using a grill. If that’s not an option, a cast-iron grill pan will sear those patties beautifully.
• Burger Press (Optional): For uniformly shaped patties, a burger press comes in handy. This ensures even cooking, which is key for a juicy bite.
• Tongs: Use these to handle hot brioche buns while toasting them on the grill.
• Basting Brush: For slathering barbecue sauce on your patties as they grill. It’s how you get that sticky, smoky glaze.
• Cutting Board and Chef’s Knife: A sturdy cutting board and a sharp knife make slicing pickles or chopping coleslaw ingredients effortless.
• Kitchen Scale (Optional): If you want to nail consistent patty sizes, a kitchen scale is your best friend.

Essentials for Serving and Assembling

• Serving Platter: For stacking up your masterpiece before serving, I always use a large platter to showcase the burgers.
• Small Bowls: Perfect for holding toppings like coleslaw, pickles, or extra barbecue sauce so guests can customize their burgers.
• Parchment Paper or Wax Paper: Use these to separate your patties if you’re prepping ahead or want easy cleanup during assembly.

Equipment for a Southern Vibe

• Charcoal Grill (Optional): If you’ve got one, a charcoal grill adds a rich, authentic smoky flavor that just screams Southern barbecue.
• Grill Thermometer: Ensures no guessing—pork is best cooked to an internal temperature of 160°F for that perfect, juicy bite.

With these tools by your side, you’re set up for success. There’s nothing quite like pulling a beautifully grilled, smoky, and saucy burger off the grates. These items make the process fun and seamless, leaving you to focus on what matters most: creating an unforgettable burger experience.

Directions

Prep

1. Prepare the pork mixture: In a large mixing bowl, combine 1 pound of ground pork, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, 1 tablespoon of your favorite BBQ sauce, 1 teaspoon of garlic powder, and a pinch of optional cayenne pepper for some heat. Mix gently with your hands until just combined. Avoid overmixing, as it can make the patties dense.
2. Shape the patties: Form the pork mixture into 4 equal-sized patties, about ¾ inch thick. Use a burger press if you have one for that perfect even shape. Place the patties on a parchment-lined tray and refrigerate for 15-20 minutes to firm them up.
3. Prep the toppings and buns: Slice the brioche buns in half and lightly butter each side. Prepare your other toppings—shred the coleslaw, slice the pickles, and have the cheddar cheese slices ready to go.

Cook

1. Preheat the grill: Heat your grill or grill pan to medium-high heat. If using a charcoal grill, let the coals turn ashy for that perfect smokiness. Lightly oil the grates to prevent sticking.
2. Cook the patties: Place the chilled pork patties on the grill. Cook for about 4-5 minutes on one side, then flip and brush the top with a generous layer of BBQ sauce. Cook another 4-5 minutes or until the internal temperature reaches 160°F. Add a slice of cheddar cheese during the last minute of cooking to get that irresistible melty goodness. Carefully remove patties from the grill and let them rest for a couple of minutes.
3. Toast the buns: While the patties rest, place the buttered brioche buns cut side down on the grill. Toast them for about 1-2 minutes until golden and slightly crisp.

Assemble

1. Build the burger base: Start with the bottom toasted bun. Add a layer of coleslaw for crunch and tanginess.
2. Add the hero—pork patty: Place the BBQ-glazed pork patty with melted cheddar right on top of the coleslaw.
3. Layer the toppings: Add a few pickle slices for a salty kick, and drizzle a bit more BBQ sauce if you’re feeling indulgent.
4. Crown the burger: Gently place the top brioche bun to finish the assembly.
5. Serve and enjoy: Serve these beauties hot with a side of sweet potato fries or cornbread for the full Southern experience. Dig in!

Serving Suggestions

When it comes to serving this Smoky Southern BBQ Pork Burger, you want to create a complete plate that perfectly complements the bold, smoky flavors of the burger itself. Over the years, I’ve discovered some amazing side pairings and presentation tips that truly elevate this burger to the next level.

Classic Southern Pairings

I love serving these burgers with crispy sweet potato fries tossed in a sprinkle of smoked paprika and garlic powder. The natural sweetness of the fries paired with a smoky touch perfectly mirrors the flavors of the burger. If you’re in the mood for something even more traditional, try a warm slice of buttery cornbread on the side. That slight sweetness with a crumbly texture brings out the tangy BBQ sauce in the burger.

Add a Fresh Southern Slaw

Even if you’ve already layered coleslaw inside the burger, I always recommend serving an extra bowl of tangy vinegar-based slaw on the side. This adds another layer of crunch and bright flavors to balance the richness of the pork patty and melted cheddar.

Pickle Perfection

You can never go wrong with some extra pickles on the table. I go for thick-cut dill pickles or even bread-and-butter pickles for a sweeter option. Lay them out for your guests to grab as they need—that tangy, vinegary kick is a delicious contrast to the smoky heat of the burger.

Drinks That Impress

To wash it all down, I usually serve my BBQ Pork Burgers with frosty mugs of iced tea (sweet tea, of course) or a rich, malty brown ale. Both drinks pair beautifully with the smokiness and spices in this Southern masterpiece.

Presentation Tips

For a true backyard cookout vibe, serve the burgers on wooden boards or parchment-lined trays. Add a heap of fries and a small ramekin of extra barbecue sauce on the side for dipping. I occasionally garnish the plate with a sprig of parsley or some crispy fried onions—it’s all about those small details to impress your crowd.

Make-Ahead Instructions

When it comes to a BBQ Pork Burger, prepping ahead not only saves time but also enhances the flavors. I’ve spent years perfecting burger recipes, and trust me, planning ahead makes all the difference. Here’s how I recommend you prepare in advance while keeping everything fresh and flavorful.

Preparing the Pork Patties

Make your pork patties up to 24 hours in advance. Mix the ground pork, Worcestershire sauce, smoked paprika, and any other seasonings just as you would if cooking immediately. Shape the mixture into evenly sized patties—use a burger press if you want that perfect thickness. Place parchment paper between each patty to prevent sticking, then store them in an airtight container or wrap tightly in plastic wrap. Keep them refrigerated until you’re ready to grill.

BBQ Sauce

Homemade BBQ sauce can be prepped well in advance—up to a week, even. Once you whip up your tangy, smoky sauce, allow it to cool completely. Transfer it into a sealed jar or container and store it in the fridge. Bonus tip: Flavors develop even more overnight, making your burger experience next-level tasty.

Coleslaw and Toppings

For the crunchy coleslaw, I suggest shredding your cabbage and carrots the day before. Store them separately in zip-top bags with a paper towel to absorb extra moisture. Toss the slaw with dressing just before serving to keep that incredible crunch. Other toppings like pickles, sliced onions, or lettuce can also be prepped ahead. Slice and store them in airtight containers lined with dry paper towels to maintain their freshness.

Brioche Buns

You can toast your brioche buns just before serving for the freshest flavor. If you want to get ahead on presentation, slice the buns the day before and store them in a tightly sealed bread bag to keep them soft.

Freezing Option

If you love meal planning, these patties also freeze beautifully! Lay the uncooked patties flat on a parchment-lined baking sheet and freeze until solid. Then, stack them with parchment in between and place them in a freezer-safe bag. They’ll keep for up to three months. Thaw them overnight in the fridge before cooking for the best results.

Having everything prepped ahead means you’ll spend less time scrambling and more time enjoying the smoky, savory goodness of these burgers. When the grill heats up, you’ll be ready to go in no time, delivering burgers that taste like they came straight out of a Southern backyard cookout.

Conclusion

There’s something truly special about crafting a BBQ Pork Burger that captures the heart of Southern flavors. From the smoky aroma to the perfect balance of tangy and savory, it’s more than just a meal—it’s an experience.

Whether you’re hosting a backyard cookout or treating yourself to a cozy night in, this burger brings comfort and bold taste to the table. With a little prep and the right tools, you’ll have a dish that’s sure to impress.

So fire up that grill, gather your favorite sides, and enjoy every bite of this smoky Southern classic. It’s a burger worth savoring!