Recipe for: Pork Neck Burger with Pickled Cucumber and Grilled Oscypek - photo 1
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Recipe for: Pork Neck Burger with Pickled Cucumber and Grilled Oscypek

Spicy Main dishes Grilling 75 min Medium 0 views ~38.62 PLN * - (0)
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Description

The summer pork neck burger combines juicy, slightly crispy patties made from pork neck with a sharp accent of pickled cucumber and smoky, grilled oscypek cheese. This is a Polish twist on the classic grilled burger: instead of yellow cheese, we use oscypek, and the tangy pickled cucumber adds freshness and contrast. This dish is perfect for summer barbecue parties, during May Day celebrations, or as a weekend lunch. Serve with baked potatoes or a salad of young vegetables; it visually attracts with its golden-browned cheese, juicy meat, and colorful toppings.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pork neck 600 g
  • Burger bun 320 g
  • Oscypek 3.2 pcs (~320 g)
  • Pickled cucumber 200 g
  • Red onion 1 pcs (~150 g)
  • Iceberg lettuce 80 g
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Mayonnaise 60 g
  • Mustard 20 g
  • Honey 15 ml
💰 Estimated dish cost: ~38.62 PLN (9.66 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Meat

1

Preparing the meat: if you have a whole piece of pork neck, cut the meat into cube-sized pieces (about 2–3 cm). Place the pieces in a food processor and pulse 2–3 times — the meat should remain slightly textured, not completely mushy. If you are using pre-ground meat, move on to the next step. Transfer the meat to a large bowl.

Ingredients: pork neck
Use a food processor or ask the butcher to grind it. If you don't have a food processor, buy ground meat (80/20 or 85/15). Do not blend for too long to avoid overheating the meat.
2

Seasoning the meat: to the bowl with ground pork neck, add 4 g of salt, 2 g of black pepper, and finely chopped garlic (10 g). Gently mix with your hands or a wooden spoon for about 1–2 minutes, until the spices are evenly distributed. Do not press the meat too hard — you want the patties to be firm but not compact like meatballs.

Ingredients: pork neck, Salt, Black pepper, Garlic
Use a large bowl and a wooden spoon or a mixer with a hook. Mix briefly so that the meat does not become too compact (1–2 minutes by hand).
3

Shaping the patties: divide the meat into 4 equal portions (150 g each). Form flat patties with a diameter of about 10–12 cm and a thickness of 1.5–2 cm. In the center of each patty, make a slight indentation with your finger — this will prevent shrinking and the formation of a dome while grilling.

Ingredients: pork neck
Use a plate or board for shaping. If the meat is sticky, wet your hands with cold water. The patty is ready when the edges are even and it doesn't fall apart when moved.

Marinade and preparation of the sides

4

Prepare the toppings: peel the red onion and slice it into thin rings. Cut the pickled cucumber into thin slices (about 3 mm). Tear the iceberg lettuce into smaller pieces, wash it, and dry it in a salad spinner or with a paper towel. Cut the rolls in half horizontally.

Ingredients: Red onion, pickled cucumber, Iceberg lettuce, burger bun
Use a sharp knife and a cutting board. Thin onion rings are easier to eat in a burger. Dried lettuce will prevent the bun from getting soggy.
5

Prepare the glaze for oscypek (optional): in a small bowl, mix 15 g of honey with 5 g of rapeseed oil. This will gently caramelize the surface of the oscypek while grilling — if you prefer a version without the sweet touch, skip the honey.

Ingredients: Honey, Rapeseed oil
Use a small spoon to mix. Additionally, you can add mustard instead of honey for a sharper flavor.

Grilling

6

Preheat the grill: prepare a charcoal or gas grill to medium-high heat (grate about 200–220°C). If using a charcoal grill, wait until the coals are covered with white ash. Brush the grate with canola oil to prevent the oscypek and rolls from sticking.

Ingredients: Rapeseed oil
Use a silicone brush and tongs. Just before placing the food, grease the grill, not the oscypek itself — it makes flipping easier.
7

Grilling the chops: place the chops on the hot grill. Cook for 4–5 minutes on one side without touching (nice grill marks and crust should form). Flip them and cook for another 3–4 minutes. If using a thermometer — the internal temperature should reach 70°C. After flipping, brush the top of each chop with a thin layer of oil to prevent drying out.

Ingredients: pork neck, Rapeseed oil
Use tongs to turn, do not pierce with a fork (it will lose juices). Grilling time may vary depending on the grill — watch the color and juices from the meat.
8

Grilling oscypek and buns: when the patties are almost ready (after about 6–7 minutes), place slices of oscypek on the grill and grill for 1–2 minutes on each side until the cheese softens and a golden-brown crust appears. If you are using honey, spread a thin layer on the oscypek before placing it on the grill. Warm the buns cut side down for 30–60 seconds until they are lightly browned.

Ingredients: Oscypek, Honey, burger bun
Be careful, oscypek burns quickly — keep it close to the edge of the grill at a lower temperature. The rolls toast quickly, so keep an eye on them.

Assembly

9

Spread the bottom part of the bun with a thin layer of mayonnaise (if using) and a bit of mustard (optional). Place a lettuce leaf, then the hot patty, a slice of grilled oscypek cheese, a few slices of pickled cucumber, and rings of red onion. Cover with the top part of the bun.

Ingredients: Mayonnaise, Mustard, Iceberg lettuce, pork neck, Oscypek, pickled cucumber, Red onion, burger bun
Use a flat spoon to spread the mayonnaise and a small spoon for the mustard. Layer the ingredients from heaviest (meat) to lightest (lettuce) to prevent the burger from falling apart.
10

Serving: serve the burgers immediately so that the oscypek is still warm and soft. Serve with roasted potatoes, oven-baked fries, or a seasonal salad of young vegetables. You can also provide additional jars of pickles and sauces on the side.

Ingredients: pork neck, Oscypek, pickled cucumber, burger bun
Use a wide plate for serving and optionally burger paper if you're serving at an outdoor event. The burger tastes best right after it's assembled.

Fun Fact

💡

Oscypek is a traditional smoked cheese from the mountains — its use in a burger is a modern combination of regional cuisine with classic fast food, which has gained popularity at Polish barbecues.

Best for

majówka letnia impreza przy grillu weekendowy obiad

Tips

🍽️ Serving

Serve the burgers immediately after assembling, when the oscypek is still slightly runny. For a contrast of textures, add homemade pickled red onions or a small bowl of garlic sauce. For drinks, I recommend craft beer or cool lemonade with mint.

🥡 Storage

Store the patties and toppings separately in the refrigerator for up to 24 hours in an airtight container. Oscypek will harden after cooling — briefly heat it on the grill or in a pan before reusing. Freezing assembled burgers is not recommended (the bun and lettuce lose their texture).

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