Danish Pork Burgers

BudgetQuick and EasyDanishBurger

Danish frikadeller pork burgers recipe. Ground pork mixed with eggs, crumbled saltine crakers and onions, shaped into patties and fried. Serve with Dijon mustard.

Photography Credit: Elise Bauer

I met Iowa hog farmer Paul Willis at the Fancy Food Show in January and naturally our conversation turned to food and recipes.

“Have you ever had a pork burger?,” Paul asked, eyes bright.

Upon hearing my response in the negative, Paul added, “You have to try my wife Phyllis’ pork burgers. They’re amazing.”

Thinking of burgers made out of pork, I can’t say I was convinced, even when he continued, “Everyone in Iowa eats pork burgers.” But when Paul pointed out his wife’s recipe in the Niman Ranch Cookbook I saw the light.

These burgers aren’t hamburgers made out of ground pork. They are more like large, flattened Swedish meatballs. Very tasty. Thank you Paul and Niman Ranch, and thank you Phyllis for a fabulous recipe.

Danish Pork Burgers Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 1 pound ground pork
  • 1 red onion, finely diced
  • 16 saltine crackers, crumbled
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for cooking
  • Dijon mustard for serving


1 Make the ground pork mixture: Using your hands to combine, mix together the pork, saltines, onion, eggs, milk, salt, and pepper in a large bowl.

2 Fry the patties: Lightly brush a large, nonstick frying pan with vegetable oil. Heat the pan on medium high. Divide the pork mixture into 8 equal portions.

Working in batches, drop each portion into the hot pan, spacing them as not to crowd the pan.

Pat them down with the back of a spoon to form them into patties. Cook the patties, turning once, for 4 to 5 minutes per side, until golden brown.

Serve the pork burgers with Dijon mustard.


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Danish Pork Burgers

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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21 Comments / Reviews

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Did you make it? Rate it!

  1. Tmaw

    Yummy, I make these every week, sometimes more.


  2. Demi

    Great and quick recipe. I made it tonight and the family loved it. My family will be coming into town next week and this will definitely be on the menu. Thank you for the delicious recipe!


  3. Morgan

    Made these for dinner tonight with some pork I had already ground (and previously frozen) from a pork loin. I made no changes to the recipe and they were DELICIOUS. Thanks for the great recipe!


  4. Mary

    YUM! I made these tonight with local pastured pork – salt & pepper sausage to be specific, but it is really just ground pork with a little salt & pepper. The burgers felt like fritters to me…and this might offend the Danish, but my taste buds kept looking for little flavor bursts of corn or diced red pepper. We are going to try one or the other (or both!) next time around. Still, YUM!

  5. Faster Philip


    Im a Dane too, i do these Frikadeller once in a while, im also a former chef, tho i never did a frikadelle at work =) But the frikadelle recipe is as diverse as what i must imagine yours for chili´s.

    But i allways go for this recipe:

    2 pound ground pork, not too lean.

    2 pound ground veal, again not too lean. 10 % is fine.

    3 eggs

    100 ml. milk

    2-3 onions.

    a clove of garlic

    4 tablespoons of flour.

    2 handfulls of oats. fastly chopped. (i use organic so they are usually pretty big)

    2 tablespoons of vegetable bouillion (dry / Powdered)

    3 tablespoons of worchestersauce / worchestershiresauce.

    2 tablespoons of extra virgin oilve oil.



    I use a foodprocessor to puree the onions, garlic and milk. then i stir together meat, onionmix and spices. Then i stir in the eggs and lastly flour and oats. I let the patty mix rest in the fridge for 2-3 hours or over night if i have the time. Then i form “meatballs” with a tablespoon, and gently press them on top so they get a little flat, but NOT as much as a burger patty! This is essential as they will dry out if they are too flat. I fry them on a hot pan with plenty butter, again the plenty butter is key! They will dry out a little if theres not enough butter. I often use a spoon to drizzle the frying meatballs with the butter from the pan, as i fry them, this will also improve juicyness and overall frying crust /colour. I serve them with a sauce made on the same pan as i fried the frikadelles and just add cream and perhaps a little jelly. And a cucumber salad, made from thinly sliced cucumbers, vinegar, sugar and salt, pepper, lay leafs and some peppercorns, perhaps even mustardseeds. Cook up spices and sugar with some water and mix in vinegar and let cool, add cucumber slices and let it rest for hours or over night! serve with peeled boiled potatoes. mmmmmm heavenly dish!

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