Pork Smash Burgers

Pork Smash Burgers with Tonkatsu Sauce

These pork smash burgers are fast, crispy, juicy and packed with flavour. Made with fatty pork shoulder, smashed hard on a hot flat top and finished with tonkatsu sauce and crunchy pork crackle, this is an easy, high-heat burger that delivers big results in minutes.

Choosing the Pork:
Smash burgers rely on fat for flavour and texture, and pork is no exception. Pork shoulder is ideal thanks to its natural fat content and rich flavour. Ask your butcher to mince it once on a coarse grind — this helps the patties hold together while still forming a great crust.

Avoid lean cuts like loin or leg, as they’ll dry out quickly when cooked over high heat.

Sauce Choice:
Tonkatsu sauce is a thick, sweet-savory Japanese sauce that pairs exceptionally well with pork. You can make your own, but good-quality store-bought versions save time and work perfectly for this recipe.

Equipment Needed:
You don’t need anything fancy, but a few items make life easier:
•    Flat top grill, cast iron plate or large cast iron pan
•    Burger smasher (or a solid metal spatula)
•    Baking paper (prevents sticking and makes cleanup easier)
•    Wide spatula for flipping
•    High-smoke-point oil, avocado oil, Rice Bran and Ghee are all great options

Preparation:
Start by weighing your minced pork into 100 g portions (around 3.5 oz). Gently roll them into loose balls — don’t compress them too tightly.
Prepare your buns, cheese and pork crackle ahead of time. Break the pork crackle into small chunks so it’s ready to go once the burgers come off the grill.

The Cook:
Preheat your flat top or pan over high heat for at least 10 minutes. You want it properly hot before any meat goes on.

Lightly oil the surface, then place the pork balls onto the hot plate. As soon as they hit the surface, season with salt and smash them down firmly using a burger smasher or spatula lined with baking paper.

Let them cook undisturbed for 1–2 minutes until a deep crust forms. Once you see moisture pooling on the top, flip the patties, add cheese, and cook for another minute or two.

At the same time, toast the brioche buns cut-side down until lightly golden.

The Payoff:
Spread tonkatsu sauce on the bottom bun, then stack two cheesy pork patties on top. Add more sauce, finish with crushed pork crackle for crunch, and cap with the top bun.
Serve immediately while hot and crispy.

Ingredients:
•    800 g pork shoulder mince (1.75 lb), coarse grind
•    Brioche burger buns, sliced
•    Mozzarella cheese, sliced or grated
•    Tonkatsu sauce
•    Pork crackle, crushed
•    Kosher salt
•    High-smoke-point oil (vegetable or canola)

Recipe Steps:
1    Preheat flat top or cast iron surface over high heat for 10 minutes.
2    Divide pork mince into 100 g (3.5 oz) balls.
3    Lightly oil the cooking surface.
4    Place pork balls onto the hot plate and season with salt.
5    Smash patties flat using baking paper to prevent sticking.
6    Cook for 1–2 minutes until a crust forms.
7    Flip patties, add mozzarella, and cook for another 1–2 minutes.
8    Toast brioche buns on the hot plate.
9    Assemble burgers with tonkatsu sauce, double patties, more sauce and pork crackle.
10    Serve immediately.

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 5–6 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian / American
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations
•    Cheese swap: Swiss or provolone also work well with pork.
•    Extra crunch: Add thinly sliced onions to the patties before smashing.
•    Heat option: A drizzle of chilli oil or a pinch of chilli flakes lifts the sweetness of the tonkatsu sauce.
•    No flat top? A heavy cast iron pan on the stove works just as well — crank the heat.
•    Don’t overwork the mince: Handling the pork too much will stop it smashing properly and reduce juiciness.

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