Recipe for: Pork Neck Burger with Pickled Cucumber and Honey-Mustard Sauce - photo 1
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Recipe for: Pork Neck Burger with Pickled Cucumber and Honey-Mustard Sauce

Main dishes Grilling 45 min Easy 0 views ~19.52 PLN * - (0)
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Description

Juicy burger made from minced pork neck, highlighted by a distinct, slightly sweet and spicy honey-mustard sauce and crunchy pickled cucumber. This is a summer suggestion for grilling or a quick lunch: the meat has an intense, pork flavor, the sauce balances the richness with a hint of honey and mustard, and fresh vegetables add lightness and juiciness. The dish pairs perfectly with homemade oven fries, pickled onions, or a barley salad. Aesthetically presented, the burger cut in half reveals the moist interior of the patty and a colorful cross-section of toppings — perfect for summer gatherings and quick, filling meals.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pork neck 800 g
  • Butter bun 320 g
  • Pickled cucumber 1.6 pcs (~160 g)
  • Butter lettuce 120 g
  • Tomato 2.5 pcs (~300 g)
  • Red onion 150 g
  • Mayonnaise 80 g
  • Mustard 40 g
  • Honey 30 ml
  • Apple cider vinegar 10 ml
  • Rapeseed oil 15 g
  • Butter 20 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cheese 120 g
💰 Estimated dish cost: ~19.52 PLN (4.88 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Meat preparation

1

If you have a piece of pork neck: cut the meat into smaller pieces about 2-3 cm in size and pass it through a meat grinder with a 6-8 mm plate. If you are buying ground meat, proceed to mixing. Transfer the ground pork neck to a large bowl.

Ingredients: pork neck
Use a meat grinder or ask the butcher to grind it. If you only have a food processor, blend briefly in batches so the meat doesn't heat up.
2

Add salt and pepper to the meat (spread evenly over the surface), then gently mix with your hands for about 30-60 seconds — just until the ingredients are combined. Do not knead too hard so that the meat does not become compact.

Ingredients: pork neck, Salt, Black pepper
Use a large metal or wooden bowl. Mix with your hands or a wooden spoon, but do not mix vigorously — the goal is to combine the spices, not to make a paste.

Shaping the patties

3

Divide the meat into 4 equal portions (about 200 g each). Form balls, then flatten them with your hands to a thickness of about 1.5–2 cm. Make a small indentation with your thumb in the center of each patty — this will prevent them from puffing up while grilling.

Ingredients: pork neck
Use a kitchen scale to ensure the portions are equal. Do not press the cutlets too hard — they should be firm but not flattened.

Sauce

4

In a medium bowl, combine mayonnaise, mustard, honey, and apple cider vinegar. Whisk or stir with a spoon for 30–60 seconds until the sauce is smooth. Taste and season with a pinch of salt or a bit of pepper if needed.

Ingredients: Mayonnaise, Mustard, Honey, Apple cider vinegar, Salt, Black pepper
Use a ceramic or glass bowl and a small whisk. If the sauce is too thick, add 5–10 ml of water or additional vinegar, whisk until the desired taste is achieved.

Vegetables and rolls

5

Wash and dry the lettuce leaves. Slice the tomato into 4–6 mm thick slices. Cut the pickles into slices or lengthwise into long strips. Slice the onion into thin rings. Cut the rolls in half horizontally.

Ingredients: Butter lettuce, Tomato, Pickled cucumber, Red onion, butter bun
Use a cutting board and a sharp knife. Dry the lettuce with a paper towel so it doesn't make the bun soggy.

Grilling / frying

6

Preheat the grill or grill pan to medium-high heat (it should be hot but not smoking). Brush the grill or pan with canola oil. Place the chops on the grill and cook for 4–5 minutes on one side until a golden-brown crust forms. Flip the chops and cook for another 4–5 minutes. If using cheese, place a slice on the chops during the last minute to let it melt. Pork is considered safe at an internal temperature of 70°C — you can use a thermometer.

Ingredients: pork neck, Rapeseed oil, Cheese
Use tongs to flip the patties only once. A pan with a diameter of 26–28 cm can comfortably hold 2 patties at a time. If you don't have a grill, use a pan with a little oil.

Sautéing the rolls

7

In the last 1–2 minutes of frying the cutlets, heat a second pan or use the edge of the grill. Spread butter on the cut sides of the buns and place them on the hot surface cut side down, frying for 1–2 minutes until golden and crispy.

Ingredients: butter bun, Butter
Use a non-stick pan or a grill plate. The butter will give the rolls a nice color and aroma — don't leave them too long, or they will burn.

Burger Assembly

8

On the bottom half of the bun, spread a tablespoon of honey mustard sauce, place a leaf of lettuce, a slice of tomato, a hot patty with melted cheese (if using), a few slices of pickled cucumber, and a ring of onion. Add another portion of sauce to the top half and cover with the burger. Gently press down with your hand to combine the ingredients.

Ingredients: butter bun, Mayonnaise, Mustard, Honey, Butter lettuce, Tomato, pork neck, Pickled cucumber, Red onion, Cheese
For aesthetics and stability, you can use a toothpick or a metal skewer to pierce the burger through the middle. Additionally, you can add cheese for creaminess (optional).

Serving

9

Cut the burger in half with a sharp knife to show the cross-section. Serve immediately, preferably with oven-baked fries, a bulgur salad, or pickled cucumber as a side. Also, serve extra sauce on the side for dipping.

Ingredients: pork neck, butter bun, Mayonnaise
Serve hot — the cutlet loses its juiciness when it cools down. If you prepare it in advance, reheat the cutlets in the oven for 5–7 minutes at 150°C before serving.

Final tips

10

If you want a less fatty burger, use 20% ground pork neck or drain excess fat after frying on a paper towel. To achieve a more pronounced flavor, leave the patties in the fridge for 10–15 minutes before frying — they will firm up slightly and hold their shape better.

Ingredients: pork neck, Salt
Do not salt the meat too early (e.g., a few hours before shaping) — salt can draw out moisture. Salting just before shaping is best.

Fun Fact

💡

Pork neck is a traditional Polish cut of meat used for grilling and roasting — it provides a rich flavor due to its marbled fat, making it ideal for juicy burgers inspired by local ingredients.

Best for

grill piknik szybki obiad

Tips

🍽️ Serving

Serve immediately after assembling; cut in half so guests can see the juiciness of the patty. Serve an extra portion of sauce in a small bowl. A cold beer, berry compote, or cool mint kefir pairs well with the burger.

🥡 Storage

Unassembled patties: store in the refrigerator for up to 24 hours or freeze tightly for up to 3 months. Ready, assembled burgers should not be stored for long — it’s best to reheat the patties separately in the oven for 5–7 minutes at 150°C, and briefly toast the buns.

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