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

Ingredients

  • 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

Method

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.

More from Elise

27 Comments / Reviews

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Did you make it? Rate it!

  1. Michele

    Thank you for this new “frikadeller” recipe! I had some leftover crozets de Savoie baked with Comte cheese and prosciutto, but not enough for a meal. I was searching for something appropriate to mix into a half pound of ground pork. Unfortunately, I didn’t have saltines on hand (not going into stores these days) so had to use an equal quantity of dry breadcrumbs (between 1/4 and 1/3 cup). Delicious!

    xxxxxyyyyy

    Show Replies (1)
  2. Helen

    Very poor. Some garlic and chopped parsley would be a welcome addition. Saltines are silly. Plain bread crumbs or Panko with some salt does it for me. She trying to reinvent the wheel.

    Show Replies (1)
  3. C

    this was great!

    xxxxxyyyyy

  4. Dave

    Loved them! Followed recipe spot on. Crispy texture from the crackers and flavor from the onions combined with the tartness of the Dijon, while very simple, tasted great!
    I make these regularly for fam and friends. Never been disappointed.

    xxxxxyyyyy

  5. Tmaw

    Yummy, I make these every week, sometimes more.

    xxxxxyyyyy

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