I recently got my hands on some Ham Burgers from Compart Duroc – these burger patties are ground, fresh ham meat from this heritage hog. This pork ham-burger is full of marbling and it comes already in a burger patty form.

So I decided to flip an old classic “bacon burger” around. I’m using this pork burger and beef bacon.

For my grilled pork burger, I just season with my basic AP rub. The recipe for my AP rub is below:

  • 4 parts salt
  • 2 parts granulated garlic
  • 1 part black pepper


The best method for grilling any burger is to use a good grate to get those great grill marks, and then cook your burger 2 -3 minutes, give your burger a 90 degree turn and allow it to cook for another 2 -3 minutes. Then you can flip your burger and repeat the process.


This method for grilling burgers gives you the most even cook and the best presentation. If you are cooking larger, thicker burgers you might need to increase your cook time on each side… but with these pork burgers they are only 1/3 pound each, so 4 total minutes on each side is perfect.


Once the pork burgers are grilled, it’s time to assemble. For my Bacon Burgers, I’m doing things differently. I’m using a pork burger and beef bacon.

I use a good sesame seed bun, mayo, pork burger, beef bacon and then top it all with lettuce, onion, tomato and pickle.


This pork burger is one of the best burgers I’ve ever eaten. I was highly impressed with the Compart Pork burgers and would recommend everyone to give these burgers a try.

And the bacon burger I grilled today was something I’d be proud to serve friends and family.


Malcom Reed

Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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