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Big Moe's Pork Burgers

Rated as 4.83 out of 5 Stars

"Shredded Cheddar cheese, feta cheese crumbles, Worcestershire sauce and hot sauce add great flavor to these succulent grilled pork burgers from Moe Cason."
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30 m servings 460
Original recipe yields 10 servings (9 to 12 burgers)


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  1. Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
  2. If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
  3. Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.


  • Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

Per Serving: 460 calories; 37.4 3.3 25.9 129 527 Full nutrition

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Read all reviews 10
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Made this tonight to use up some ground pork (we buy hogs by the quarter). Didn't use the feta and put the cheddar on at the end because I had pre-sliced cheese. Oh my - were these good! Great...

I made only one change, I substituted bbq sauce for hot sauce. They were super tasty and juicy burgers. Only 2 of us, so had enough to freeze several burgers for another time. Cooked on a b...

Excellent recipe! Easy to make and even my youngest who can be picky loved it...ground pork is always on sale so its affordable too. Served with mayo, mustard, sweet onion slices and tomato...

Great flavor. My teenager requested that these be served regularly.

We really enjoyed these burgers. I was worried that pork burgers would be tougher than beef, but they were not. They had flavor and were juicy. The feta cheese helped to take them to the top of...

Had to come back and favorite this! My entire family from 8 years old to 50 enjoyed these burgers and commented how good they were.

Very good. Just have to watch the meat to make sure it's cooked thru but not overcooked.

I made these burgers for a freezer meal exchange and all the participants and their families loved them! The only change was subbing smoked Gouda for the feta. Otherwise I followed the recipe ...

I will make it again