Richard Holden’s Pork Burger with Pesto & Parmesan

Richard Holden’s Pork Burger with Pesto & Parmesan

This pork burger recipe by BBQ master Richard Holden is packed with fresh, vibrant, Italian flavours. Pork and parmesan make a great alternative to your usual beef and cheddar, while a generous dollop of pesto is always welcome in our books. Buon appetito!



500g pork mince
1 red onion, diced
1 tbsp garlic puree
2 tbsp tomato puree
3 tbsp pesto
Salt and pepper to season

To serve

Burger buns
Rocket, washed
Basil leaves, picked
Tomatoes, sliced
Parmesan shavings



1. In a frying pan sweat down the diced onion for 4-5 minutes. Make space in the middle of the pan and add in the garlic and tomato puree and cook for 2-3 minutes before mixing with the onion.
2. Tip the onion and garlic into a large bowl and add the pesto, parmesan and seasoning. Leave to cool.
3. Once cool add the pork mince to the bowl and thoroughly combine the flavours. Divide into 4 portions and shape into burgers.
4. Set up your BBQ for 250°C 50:50 heat and preheat with the lid down.
5. Oil the grill using half an onion on a BBQ fork dipped in rapeseed oil. Place the burgers on the BBQ directly over the coals or lit gas burners and close the lid. Cook for 2-3 minutes before turning and cooking for a further 2-3 minutes.
6. Check the core temperature of the burgers using your Thermapen. For safely cooked pork burgers ensure the centre of each burger has reached 71°C. Any burgers at 71°C or higher can be moved to a clean serving plate, while burgers less than 71°C can be moved to the area of indirect heat and allowed to continue cooking with the lid down until they are checked and have reached the safe internal temperature.
7. Toast the bread rolls before assembling with the rocket and basil leaves, tomato slices and a few extra parmesan shavings.


Read more from Richard Holden: 

Richard Holden’s Flat Iron Steak with Salad and Asparagus

Richard Holden’s Harissa Salmon Burgers with Pea Hummus 

Top 10 BBQ Tips with BBQ Expert Richard Holden


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