The Best Thai Pork Burger Ever

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The Best Thai Pork Burger Ever is the most flavorful and unique burger that you will ever have. It has all of your favorite flavors from Thailand and is topped with extra special veggies. The burger is topped with bok choy, purple onion and sprouts. An amazing peanut sauce is used as the condiment and everything lies between two buttery grilled buns.


Thai pork burger on white square plate and topped with bok choy, sprouts and purple onion. The top bun is beside the burger on the plate and topped with peanut sauce and thinly sliced Thai chili peppers. There is a red ramiken with additional peanut sauce behind the plate. There is a white marble plate with additional vegetables for topping. Everything is pictured on a wooden cutting board.


I’ve said it before and I’ve said it a thousand times. Burgers are my absolute favorite thing to eat. I could eat only burgers for the rest of my life if I had to. My favorite burger ever for a very longtime was my Korean BBQ Burger with Gochujang Slaw. The Best Thai Pork Burger Ever has taken a close lead to my Korean burger as of late.


Burgers are so versatile. The possibilities are endless when it comes to burgers. There have to be thousands of variations that you can make. You can change up everything from the meat you make your patties with to the veggies or the condiments that you top the burger with. You can completely alter the taste of the burger by switching up the seasonings that you use.


The Best Thai Pork Burger Ever has an insane amount of flavor for the taste buds. There is so much amazing Thai flavor that goes into forming the pork burger patties. The freshness and crunch from the sprouts, bok choy and purple onion are the perfect addition. The peanut sauce for this burger brings this burger to an entirely different level.


Tonio was always curious at the prospect of a burger with peanut butter on it. He saw The Twilight Zone movie as a child. I haven’t had the pleasure but he said that there’s a boy named Anthony in the movie that has dinner with a family serving burgers with peanut butter. I think he thought I was a little nuts when I came up with the concept for this burger but I swear it works! The Asian Peanut Butter sauce that gets slathered on the buttery grilled buns in this recipe is phenomenal. It really is unlike anything that you’ve ever tasted before.


This burger has been a year in the making. Because I have a very intense love of burgers and I take the development of a new recipe very seriously. I had been thinking up my Thai burger and I wanted it to come out perfectly. I left notes for myself in my notepad for the better part of a year with different seasonings for the burger, toppings and condiment ideas.


What can I use besides ground pork for this Thai Burger recipe?

I love the juicy depth of flavor that comes from this pork burger. And it’s a bonus that ground pork is a leaner meat. You can absolutely use whatever your favorite ground meat is to make your burgers. Or a combination is always delicious. Ground chicken, beef, turkey or sausage would all be excellent. I love a ground beef and ground pork combination. And I love a ground turkey and ground sausage burger. Try this Fresh California Burger and you’ll become a fan as well!


What if I can’t find all of the seasonings and ingredients for the pork burger mixture?

This is not a difficult recipe but it is involved. There are a lot of ingredients and different steps. I’m regularly raiding the Asian aisle at my grocery store and I make frequent trips to my favorite Thai store. So, my kitchen and pantry are usually stocked with all of these ingredients. If you aren’t able to get your hands on all of the seasonings, you can just skip them. This burger has so many different amazing flavors that if you leave one or two out, it will still turn out delicious.

I would say in the event that you can’t find a few of the ingredients, that’s not an issue. The most basic seasonings I would keep in this recipe would be: fish sauce, soy sauce, ginger, cilantro, mint, garlic, salt and black pepper. This will still give you a very juicy and incredibly flavorful pork burger.


What other veggies can I use on The Best Thai Pork Burger Ever?

I love the combo of the bok choy, purple onion and sprouts. It adds a beautiful element of freshness and crunch to this already insanely flavored burger. Burgers are so versatile and you can do absolutely anything you want to fancy up your burger. Below are some of my favorite vegetable alternatives to try when you make your own Thai burger.


  • Romaine lettuce
  • Iceberg lettuce
  • Butter lettuce
  • Spinach
  • Mixed greens
  • Kale
  • Tomato
  • Cabbage
  • Shredded carrots
  • Cucumber
  • Avocado
  • Cilantro
  • Mint
  • Basil


What can I use as a condiment instead of Peanut Sauce?

This Thai burger is flavor on top of flavor on top of flavor. And a big part of that is slathering that extremely tasty and Thai pork burger with Easy Peanut Sauce. However, if peanut butter and a burger sounds too exotic for you or if you have a peanut allergy at the dinner table, then omit the Peanut Sauce all together.

This burger has so much to it that it offers incredible juiciness and deliciousness just plain and on its own. However, you could also use your favorite condiment. Try one of the options below.


  • Mayonnaise
  • Mustard (hot, dijon, honey, yellow or spicy brown)
  • Sriracha
  • Gochujang
  • Thousand island dressing
  • Ranch
  • Sriracha Mayo (Mix 1/2 cup mayonnaise with 1 1/2 tablespoons of sriracha and stir to combine.)


Do I have to toast the buns?

Of course not! I love the extra special flavor of a buttery toasted hamburger bun. However, if you aren’t a fan or you just want to save a little time and eliminate this step, then simply skip the toasting. You could also give the buns an old fashioned toasting by tossing them in the oven for a few minutes or toasting them a little in your toaster oven.


Instructions

Mixing the burgers: In a large mixing bowl, add ground pork. Add fish sauce, soy sauce, sriracha, red curry paste, ginger, cilantro, mint, lime zest, sesame oil, salt, black pepper, lemongrass powder and garlic. Mix with hands until well combined. Take care to not overmix the hamburger meat.

White mixing bowl with ground pork and seasonings for the best Thai pork burgers ever.


Making the burger patties: You will form 7-8 burgers out of the meat. Portion the meat into equal amounts for each burger you will be making. To make the patty, take the burger meat and press down in between the palms of your hand to flatten. Continue to flatten while turning the meat until a circular shape is reached. The burger patty should be roughly 3/4 inch thick on the outside. Try to have the middle at about 1 inch thickness.

Blue plate with raw Thai pork burger patties formed.


Cooking the burgers: Heat a pan sprayed skillet on medium heat. When the pan is hot, add the burger patties. Do not add more than 4 patties to the pan so that you don’t overcrowd the burgers. Fry for 5-6 minutes, flip and cook for an additional 5-6 minutes or until cooked through. Once the first batch is cooked, transfer to a paper towel lined plate. Repeat with the second batch.


Making the peanut sauce: Heat a small pan sprayed saucepan on medium heat. Whisk all ingredients continuously for 5 minutes until fully combined and a creamy, smooth texture is reached.


Toasting the buns: While frying the burgers, heat a separate pan sprayed frying pan on medium heat. Each set of buns will use roughly ½ tablespoon of butter. Slather the desired amount of butter on each side of the buns. You will grill your hamburger buns, top and bottom for about 1 minute on each side or until golden brown.


Assembling the burgers: When ready to assemble each burger, spread 1-2 tablespoons of the Peanut Sauce on the top and bottom buns. Place the Thai pork burger on the bottom bun. Top the burger with layers of sprouts, bok choy, purple onion and (optional) Thai chilis. Cover with the top bun and serve.

Thai pork burger close up showing the bok choy, sprouts and purple onion toppings. The burger is pictured next to the top bun covered in peanut sauce in thinly sliced Thai chili peppers. There is a plate in the background with additional veggies.


Want more great recipes?


  • Thai Meatballs are delicious, flavorful and best of all, easy to make. There are so many different serving options for these meatballs that you’ll want to make them again and again. The red curry paste, grated ginger and lemongrass lend these Thai meatballs unique and authentic layers of flavor.
  • Spicy Thai Lemongrass Chicken has the best marinade. Gingery with soy sauce and lemongrass, this recipe makes for a spicy and unforgettable version of a restaurant favorite.
  • 6-Ingredient Chicken Satay is an appetizer staple on any Vietnamese restaurant menu. The unique flavoring from the coconut milk, curry powder and turmeric pairs deliciously alongside peanut dipping sauce. This marinade is extremely fast to throw together and extremely flavorful.
  • Authentic Pad Thai is a traditional and delicious dish with pan fried rice noodles, chicken and shrimp. The Pad Thai is tossed with fresh cilantro, bean sprouts and peanuts.
  • Easy 25-Minute Thai Ground Pork Rice Bowl is the quickest and tastiest way to have a fast and simple lunch or dinner. This is an excellent recipe if you want to prep lunches ahead of time or having a delicious, filling and healthy dinner. Ground pork cooked in a sauce made with brown sugar, soy sauce and ginger make for a tasty protein to enjoy with your fresh vegetables, rice and toasted rice powder.


How did The Best Thai Pork Burger Ever turn out for you? Let me know in the comments below. Did you make any alterations or substitutions to this recipe? Did you make a side dish to serve with your burger? As always, thank you for supporting the Spice and Sugar Mama food blog!


Thai pork burger on white square plate and topped with bok choy, sprouts and purple onion. The top bun is beside the burger on the plate and topped with peanut sauce and thinly sliced Thai chili peppers. There is a red ramiken with additional peanut sauce behind the plate. There is a white marble plate with additional vegetables for topping. Everything is pictured on a wooden cutting board.

The Best Thai Pork Burger Ever

Dominique Collins-Bloomfield
The Best Thai Pork Burger Ever is the most flavorful and unique burger that you will ever have. It has all of your favorite flavors from Thailand and is topped with extra special veggies. The burger is topped with bok choy, purple onion and sprouts. An amazing peanut sauce is used as the condiment and everything lies between two buttery grilled buns.
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Asian, Thai
Servings 7 Burgers

Ingredients
  

  • 2 Pounds ground pork
  • 2 Tablespoons fish sauce
  • 2 Tablespoons soy sauce
  • 2 Tablespoons sriracha
  • 1 Tablespoon red curry paste
  • 1 Tablespoon ginger, grated
  • 1 Tablespoon cilantro, finely chopped
  • 1 Tablespoon mint, finely chopped
  • 2 Teaspoons lime zest
  • 1 Teaspoon sesame oil
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • ½ Teaspoon lemongrass powder
  • 3 Cloves garlic, finely chopped
  • 7 Hamburger buns
  • 3-4 Tablespoons butter

Peanut Sauce

  • Cups creamy peanut butter
  • ¾ Cup warm water
  • 3 Tablespoons fish sauce
  • 2 Tablespoons sriracha
  • 2 Tablespoons soy sauce
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon lime juice (½ lime)

Burger Assembly

  • 1 Cup sprouts
  • 1 Cup bok choy, chopped
  • 2 Tablespoons purple onion, thinly sliced
  • 3 Thai chilis (optional), thinly sliced

Instructions
 

  • Mixing the burgers: In a large mixing bowl, add ground pork. Add fish sauce, soy sauce, sriracha, red curry paste, ginger, cilantro, mint, lime zest, sesame oil, salt, black pepper, lemongrass powder and garlic. Mix with hands until well combined. Take care to not overmix the hamburger meat.
  • Making the burger patties: You will form 7-8 burgers out of the meat. Portion the meat into equal amounts for each burger you will be making. To make the patty, take the burger meat and press down in between the palms of your hand to flatten. Continue to flatten while turning the meat until a circular shape is reached. The burger patty should be roughly 3/4 inch thick on the outside. Try to have the middle at about 1 inch thickness.
  • Cooking the burgers: Heat a pan sprayed skillet on medium heat. When the pan is hot, add the burger patties. Do not add more than 4 patties to the pan so that you don't overcrowd the burgers. Fry for 5-6 minutes, flip and cook for an additional 5-6 minutes or until cooked through. Once the first batch is cooked, transfer to a paper towel lined plate. Repeat with the second batch.
  • Making the peanut sauce: Heat a small pan sprayed saucepan on medium heat. Whisk all ingredients continuously for 5 minutes until fully combined and a creamy, smooth texture is reached.
  • Toasting the buns: While frying the burgers, heat a separate pan sprayed frying pan on medium heat. Each set of buns will use roughly ½ tablespoon of butter. Slather the desired amount of butter on each side of the buns. You will grill your hamburger buns, top and bottom for about 1 minute on each side or until golden brown.
  • Assembling the burgers: When ready to assemble each burger, spread 1-2 tablespoons of the Peanut Sauce on the top and bottom buns. Place the Thai pork burger on the bottom bun. Top the burger with layers of sprouts, bok choy, purple onion and (optional) Thai chilis. Cover with the top bun and serve.
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