Pork pickle burger with only 20 minutes cooking time!

Italian fennel pork sausages are the secret behind these irresistibly juicy burgers, packed with rich flavour and stacked two patties high for the ultimate indulgence. The fennel adds a subtle sweetness and aromatic depth that perfectly complements the succulent pork, creating burgers that are incredibly tender and bursting with flavour in every bite. As they cook, the cheese melts into a deliciously gooey centre, creating an oozing, mouthwatering burger that feels like a true treat after a long day.

For the very best texture and flavour, it’s worth preparing the patties the night before and leaving them to set overnight in the fridge. This allows the flavours to develop fully and helps the burgers hold their shape beautifully during cooking. It’s the ideal make-ahead meal for busy days when time is short but you still want something comforting and satisfying.

Better still, these burgers take just 20 minutes to cook, making them perfect for evenings when you’re tired and don’t want to spend hours in the kitchen. With all the prep already done, all that’s left is a quick cook before serving up a restaurant-worthy meal at home. Rich, juicy, cheesy and deeply satisfying, these burgers are exactly the kind of effortless comfort food that lets you put your feet up and enjoy a delicious dinner with minimal fuss.

Pork pickle burgers- ingredient list!

Ingredients for the pickles-
White wine vinegar, 300 ml/10 fl oz
200g/7oz of caster sugar
Half a tablespoon of ground turmeric
250g/9oz of cucumbers, sliced into 5mm/¼in thick pieces; 10g/1/3oz of fresh dill, diced or sprigs left whole

Ingredients for the burgers- 
300g/10½oz coarse Italian fennel sausages with the meat crushed and the skins removed; 4 sesame seed buns
Two tablespoons of vegetable oil
4 slices of 60g/2¼oz scamorza cheese
40g/1½oz coarsely sliced onion
60g/2¼oz of chopped iceberg lettuce

Ingredients for the burger sauce-
200g/7oz of mayonnaise
100g/3½oz of soured cream
Four teaspoons of American mustard
Two teaspoons of white wine vinegar
One tablespoon of lemon juice
Two big cloves of garlic, smashed and seasoned with fine sea salt
Half a teaspoon of onion granules
Half a teaspoon of sweet paprika
75g/2½oz pickles (see above), slightly minced or coarsely shredded, and a hefty pinch of fine sea salt

Pork pickle burgers- step by step instruction guide-

Step 1
Make the pickles a day in advance of the burgers to give them time to develop their sweet, tangy flavour. Place the vinegar, sugar and 200ml/7fl oz water in a sterilised airtight container and whisk until the sugar has completely dissolved. Add the turmeric and whisk again until fully combined, creating a vibrant golden brine. Once the vegetables are added, seal the container and refrigerate overnight. By the next day, the pickles will be crisp, flavourful and the perfect accompaniment to the rich, juicy burgers.

Step 2
Put the dill and cucumber slices into the container, ensuring they are fully coated in the pickling liquid. Cover with a sheet of baking paper, using the lid as a stencil, and press it gently onto the surface of the liquid to keep everything submerged. This helps the cucumber pickle evenly and stay crisp. Secure the lid and chill in the fridge for 24 hours before using, allowing the flavours to develop into perfectly tangy, refreshing pickles that pair beautifully with the rich burgers.

Step 3
To prepare the burgers, cut the sausage meat into four equal pieces, then use your hands to roll each piece into a ball. Cut eight squares of baking paper, each measuring 20 cm by 8 inches. Using your hands, sandwich each meat ball between two squares of baking paper. Arrange the meat into patties that are around 25% bigger than the burger buns. Place them between the paper in the refrigerator.

Step 4
In a bowl, combine all the ingredients to prepare the burger sauce. Put aside. To make the tops, or "crowns," and the bottoms, or "heels," of the burgers, cut two of the burger buns in half. The remaining two burger buns should have two good center parts, or "clubs," after the tops and bottoms are cut off and thrown away.
Toast the inside of the crowns, heels, and both sides of the clubs in a big, heavy-based frying pan over medium-high heat. Take it out and put it away.

Step 5
Wipe out any breadcrumbs from the pan and heat the oil over a high heat until hot and shimmering. Peel away the paper from the patties and carefully place them into the pan. Fry for around 3 minutes, allowing the underside to develop a deep golden-brown crust and rich caramelised flavour. Avoid moving the patties too soon, as they may stick to the pan before the crust has properly formed.

Step 6
Carefully flip the patties over, place the cheese on top and continue frying on the second side. As the burgers cook, the cheese will slowly melt into a deliciously gooey topping, adding even more richness to every bite. Cook until the patties are cooked through and piping hot in the centre. The result is juicy, flavour-packed burgers with crisp edges, tender centres and perfectly melted cheese ready to be stacked and served.

Step 7
Apply a small amount of the burger sauce to the interior of the crowns and smother the toasted side of the heels and the tops of the clubs.
Place the burger patties on the clubs and heels, then top with the onion. Top each burger with three pickle slices, then cover with lettuce. Put the crown on, stack the clubs on the heels, and gently crush them! Serve right away.

Pork pickle burgers- recipe tips!