Garlic Buffalo Pork Burger

Damon Holter, owner of Croix Valley Foods in Hudson joins us with his Garlic Buffalo Pork Burger recipe.  As a lighter meat, pork is a blank canvas for a myriad of flavors in any dish, and it lends itself perfectly to be a healthier option as the main protein in any burger.  This quick and easy recipe for my Garlic Buffalo Pork Burger highlights a traditional combination of flavors and elevates it with well-balanced, yet subtle additions that are sure to please.  Pork Week is presented by the Minnesota Pork Board.

Makes 6 Burgers


2 lbs fresh Ground Pork
6 Burger Buns
Butter, softened
Fresh Green Leaf Lettuce
3 stalks Celery, shaved
Bleu Cheese Crumbles
Bleu Cheese Dressing (from scratch, if desired)
Garlic Aioli (recipe below)*
Croix Valley Garlic Buffalo Wing & BBQ Sauce
Croix Valley Garlic BBQ Booster

*For the Garlic Aioli:

1 cup Olive Oil-based Mayo (or scratch made basic aioli)
2 Tbsp. fresh Minced Garlic
2 Tbsp. Croix Valley Garlic BBQ Booster


  1. Combine ingredients for Garlic Aioli and refrigerate until ready for use.
  2. Shave celery stalks with a vegetable peeler and place in ice water until ready for use.
  3. Divide pork into 6 even patties, approximately 5 oz. and season with Garlic BBQ Booster or your favorite seasoning.  Grill or pan fry with a small amount of oil until internal temperature reaches 160 °F.  ​  If cooking on the grill, baste pork burgers in Buffalo Sauce and move to indirect heat for 5 minutes to allow the sauce to “set” on the patties.  If pan frying, heat buffalo sauce in small saucepan and coat patties in sauce.  Place patties on wire rack in 300°F oven for 5 minutes to allow sauce to set.
  4.  ​Spread butter on cut-side of buns and toast on grill or in skillet until golden brown

Assemble the burger (Bottom to top):

  1. Toasted Bun Bottom
  2. Spread of Garlic Aioli
  3. Lettuce
  4. Burger Patty
  5. Crumbled Bleu Cheese
  6. Bleu Cheese Dressing
  7. Celery Strips
  8. Top Bun
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