This recipe, inspired by one from the Food Network, is similar to something I once made for about 20 guests at a party. One of the reasons this recipe is good to bump up for a crowd is that, unlike regular burgers, the pork, egg, and breadcrumbs make it very forgiving: You can leave the patties on the grill a little too long and they’re still going to end up juicy and delicious.

  • Yield: 4 burgers
  • Difficulty: Easy
  • Total: 30 mins
  • Active: 20 mins

Ingredients (17)

For the burger patties:

  • 1 pound ground chuck (15 to 20 percent fat content)
  • 1/2 pound ground pork
  • 1/2 cup finely diced yellow onion
  • 1/3 cup finely chopped flat-leaf parsley
  • 3 tablespoons panko breadcrumbs
  • 1 large egg
  • 1 teaspoon hot paprika
  • 4 tablespoons ketchup
  • 3 tablespoons hoisin sauce
  • 1 tablespoon Sriracha hot sauce
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

For grilling and assembling:

  • Vegetable oil, for oiling the grill
  • 4 hamburger buns, split
  • Lettuce leaves
  • Tomato slices
  • Dill pickle slices


  1. In a medium bowl, combine the ground chuck, pork, onion, parsley, panko, egg, paprika, 1 tablespoon of the ketchup, 1 tablespoon of the hoisin, the Sriracha, salt, and black pepper to taste. Use your hands to gently combine. Divide the meat into 4 equal portions, and shape each portion into an even 1/2-inch-thick patty. Transfer the patties to a plate and set aside.
  2. Heat a grill pan or outdoor grill to medium-high, about 350°F to 450°F. When the grill is hot, use tongs to grab several layers of wadded paper towels, dip them in vegetable oil, and smear the grill pan’s ridges or outdoor grill’s grates (you can also apply cooking spray directly to the pan or grates).
  3. Use a metal spatula to transfer the meatloaf burgers to the pan or grill (close the lid if it’s the latter) and cook, undisturbed (don’t be tempted to press down on the patties!), until grill marks appear on the bottom, about 5 to 6 minutes. Meanwhile, mix the remaining 3 tablespoons of ketchup and 2 tablespoons of hoisin in a small bowl for brushing, and set aside a few tablespoons. Flip the burgers, brush with the ketchup-hoisin mixture, close the grill (if using), and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more. Toast the buns, if desired.
  4. Spread the bottom bun halves with half of the reserved ketchup-hoisin mixture, then top each with a burger patty. Top each patty with the remaining ketchup-hoisin mixture, and add lettuce, tomato, and pickle slices. Close up with the bun tops and serve immediately.