These grilled pork loin burgers are ready in under 25 minutes and deliver everything you want from a summer cookout — juicy, smoky, and packed with flavor, topped with a sweet-heat apricot-chipotle mayo that takes them completely over the top. Ground pork loin keeps them lean without sacrificing a single bite of satisfaction.
This recipe is part of my collaboration as brand ambassador of the National Pork Board’s “Pork Es Sabor” grilling season campaign. As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.
About Pork Loin
Pork loin is one of the leanest cuts available: classified as lean by the USDA, with less fat than a skinless chicken thigh. That makes it an ideal choice when you want a burger that’s lighter but still deeply flavorful. Because it has less fat marbling than regular ground pork, the key is not to overcook it: pulling the patties at 155°F (68°C) and letting them rest keeps them juicy.
The Secret is in the Mayo
Whoever invented chipotle —the idea of drying and smoking a ripe jalapeño until it becomes something completely different— has a place reserved in heaven. My love affair with chipotle started at first bite and never stopped.
But the real revelation in this recipe is the apricot jam. Sweet with savory is not a trend for me . On the contrary, it’s a tribute to Caracas gastronomy, where that combination has always been at home.
It’s the same spirit behind those elegant pork loins stuffed with peaches and prunes that graced so many festive Caracas tables. I thought: if that works beautifully in a roast, why not in a burger?
So I made this apricot-chipotle mayo, which is a game changer. You don’t need anything else on this burger: just a little lettuce for freshness. The mayo brings the sweetness, the smoke, and the heat, and it mirrors the charcoal flavor of the grilled meat in the most natural way. Toast the buns on the grill for 30 seconds, and you’re done.
And the verdict? My kids, who never agree on anything when it comes to food, both said these were the best burgers ever. That alone tells you everything.
Enjoy!
Enri
Ingredients
To make these grilled pork loin burgers you’ll need:
- Ground pork loin
- Garlic cloves
- Coarse sea salt
- Fresh parsley
- Mayonnaise
- Apricot jam
- Pickled chipotle
- Fresh cilantro
- Hamburger buns
- Lettuce
The exact amounts are in the recipe card at the bottom of this post.
How to Make Grilled Pork Loin Burgers
- Season and form the patties. Combine the ground pork loin with puréed garlic, salt, and parsley. Mix gently and form into 6 patties — don’t overwork the meat or the burgers will be tough.
- Chill while the grill heats. Place the patties on a plate, cover with plastic wrap, and refrigerate until grill time. Meanwhile, preheat your grill over direct heat.
- Make the apricot-chipotle mayo. In a bowl, mix together the mayonnaise, apricot jam, chipotle, and cilantro. Cover and refrigerate until serving.
- Grill, rest, and serve. Grill the patties over direct heat with the lid on, flipping once, until the internal temperature reads 155–165°F (68–74°C). Remove from heat, wrap loosely in aluminum foil, and let them rest for 5 minutes. Grill the buns for 30 seconds. Assemble with lettuce and the apricot-chipotle mayo.
The rest is non-negotiable. Five minutes wrapped in foil is what keeps these lean burgers juicy instead of dry. Don’t skip it.
FAQs
Did You Know…?
LPork is the most consumed meat in the world, accounting for more than 36% of global meat intake according to the FAO. In the United States, pork loin ranks among the most popular lean cuts, and its nutritional profile — high in protein, B vitamins, and zinc — makes it a frequent recommendation for athletes and active adults.
Source: Food and Agriculture Organization of the United Nations (FAO), 2023.
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Grilled Pork Loin Burgers with Apricot-Chipotle Mayonnaise Recipe
Ingredients
For the patties
- 1 ½ pounds pork loin, ground 680 g
- 3 garlic cloves minced and then pureed
- 1 ½ teaspoon coarse sea salt 7 g
- 2 tablespoons parsley, finely chopped 6 g
For the apricot-chipotle mayo
- 1/3 cup of mayonnaise 75 g
- ¼ cup of apricot jam 80 g
- ½ teaspoon pickled chipotle
- 3 tablespoons cilantro, finely chopped
For serving:
- 6 hamburger buns
- Lettuce
Instructions
- n a large bowl, combine the ground pork loin, puréed garlic, salt, and parsley. Mix gently until just combined — do not overwork.
- Form into 6 equal patties. Place on a plate, cover with plastic wrap, and refrigerate until ready to grill.
- Preheat the grill over direct heat.
- In a separate bowl, combine the mayonnaise, apricot jam, chipotle, and cilantro. Mix well. Cover and refrigerate until serving.
- Grill the pork loin burgers over direct heat with the lid on, 5 minutes per side, or until a meat thermometer reads between 155°F–165°F (68°C–74°C).
- Remove from the grill. Place the patties on aluminum foil, wrap loosely, and let rest for 5 minutes.
- Grill the hamburger buns for 30 seconds.
- Assemble the burgers with lettuce and apricot-chipotle mayo. Serve immediately.
Video
Nutrition
Notes
- Nutritional values are approximate and were automatically calculated with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- For a gluten-free version, serve the patties over a salad or with gluten-free buns.
- The apricot-chipotle mayo can be made up to 24 hours ahead. It gets better as the flavors meld.
- Leftover patties keep up to 3 days refrigerated. Reheat covered in a skillet with a splash of water.
- Freeze uncooked patties up to 2 months — layer with parchment paper and wrap tightly.
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