Food, Pork, Recipes

Basil Pork Burgers with Mushrooms and Basil Garlic Mayo

Last week I received a beautiful bunch of fresh basil from my CSA and I wanted to do something with it immediately.  The fragrance that filled the car on our way home from the farm was enough to convince me that something with fresh basil had to be made that very evening.  I also happened to have a good amount of fresh pasture raised pork in my freezer thanks to our friends here locally who raise happy hogs.  Below is what I made with our yummy pork and fresh basil.

First, please read this disclaimer: These burgers are so good you will need to be prepared for total food nirvana and the chances of eating more than one burger is incredibly high. Even 4 year old children will be quiet at the dinner table as these burgers are messily and happily consumed.  Consider yourself warned.

Basil Pork Burgers with Mushrooms and Basil Garlic Mayo

The Burgers

2 pounds ground pork

1/2 cup diced fresh basil leaves

1/2 teaspoon sea salt

2 teaspoons black pepper

1. Mix all of the above ingredients together and form into 8-10 even sized burgers.

2. Grill or pan fry over medium heat.  Start out cooking for about 4 minutes on one side, or until browned, flip, and cook for another 3-4 minutes on the other side.  If you make your burgers really thick, flip again and repeat the same cook time on both sides.  With pork burgers, cook those babies until they are no longer pink in the middle but watch them because you do not want these to overcook and dry out!  For best results, you can check for doneness with a meat thermometer.  Internal temp of the burgers should be 160 degrees Fahrenheit.

The Mushrooms

Make these while the burgers are cooking

6 cups sliced mushrooms

1 yellow onion diced

1/4 cup coconut oil

Sea salt and black pepper

1. In a large skillet, melt the coconut oil over medium to medium high heat.

2. Add the onions and saute until transulcent.

3. Add the mushrooms to the onions and saute until the mushrooms are tender.

4. Season with a little sea salt and black pepper.

The Basil Garlic Mayo

1 cup homemade mayo

2 garlic cloves, minced

1/3 cup basil, finely chopped

Mix the mayo with the basil and the garlic to serve on top of the burgers.

To serve the burgers, we placed one of the burgers on top of a lettuce leaf, topped with a big scoop of the basil mayo, followed by a spoonful of the mushroom onion mixture.

To. Die. For.

As always, enjoy!!



Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. What a delicious combination! I’m always looking for more ways to cook pork, and who doesn’t like fresh basil and homemade mayo on pretty much everything?! Thank you, Sarah, and congratulations on your second book!

    P.S. One of my students is SO excited to try your recipe for homemade mayo when I mentioned to her that I make my own. She brought me an empty jar to fill as soon as I suggested it to her! Looks like you’ll have yet another follower 🙂

  2. mars says:

    these are delicious!! thx for the fabulous recipe!

  3. alireza says:

    hi sarah.
    i love your work

  4. Joanne says:

    Wow…yummy! I will be trying these very soon!

  5. Christine says:

    Made this for dinner today!! It was perfect! My husband and I loved it. I’ll definitely be making this again. Thanks for sharing this 😀

  6. It must be a basil burger kind of day! I just posted some Pesto Beef Burgers over on my blog– I used your walnut pesto recipe (my favorite pesto recipe!).

    I’ve never made pork burgers before–these look great! I’m going to have to do some pork burger experimentation. Thanks for sharing.

  7. basil burgers are quite a creative idea. i would venture to say that almost anything with basil would be FAB! can’t wait to try these.

  8. Jan Bostic says:

    These were incredible! I was secretly glad when my in-laws declined to stay for dinner so we didn’t have to share. But then my husband had a “second” dinner after finishing up our farm work so the leftovers are slim.

  9. These look so wonderful! Definitely a recipe I’ll be sharing with my clients!!!

  10. has anyone tried with ground turkey?

    1. Kelly Miller says:

      I just did! They were exceptional! I am going to try them with ground chicken later this week.

  11. Ash says:

    I’ve made this twice now (partly as an excuse to make the mayo again) and my family love it. This was the first recipe from your site that I’ve made and I’m impressed! I subsequently made the Pan-Seared Chicken and Curried Parsnips which my family also enjoyed a lot. My wife is pretty picky about what she eats so it must be good!

  12. Yvi says:

    Thank you for this great idea! My husband and I recently joined the Paleo movement and your blog has been a fantastic resource for us. I used ground chicken instead of pork for the burgers and we loved it.

  13. Your disclaimer was totally true. These were AMAZING! Thank you for the great recipe.

  14. Deanna says:

    I made these burgers for my non-paleo family tonight and they loved them! No one missed the bun at all! Thanks for the great recipe and the great info! I learned about the paleo lifestyle through your blog only a few days ago now and I’m already convinced! 🙂

  15. Danesnpits says:

    I tried this reciipe, my boyfriend did not like it. I didn’t mind it, but won’t make it again. The recipe called for way too much basil, and it tasted over powering. I also needed to add egg to my pork, as when I tried to grill it on the foreman grill, it fell apart. A one time try. Recipe is just not worth it.

  16. hi there! made these last night, absolutely delicious! Do you happen to have the nutrition information as well?

  17. Carol-Ann says:

    I tried making the homemade mayo and it’s too soupy. How do I make it more firm?

    1. Sarah says:

      You need to make sure that you pour the oil VERY slowly! Try using a hand held mixer or an immersion blender. If your regular blender gets too hot, the emulsification will not work.

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