Name: Pho Thien Vietnamese Kitchen - Auroras Grilled Pork Patty Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lbs ground pork (80/20); 0.25 cups fine dry breadcrumbs; 2 tbs whole milk; 1 unit large egg; 0.25 cups yellow onion, finely grated; 2 tsp garlic, minced; 1 tbs soy sauce; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 2 tbs fresh parsley, finely chopped; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp smoked paprika (optional); 1 tbs neutral oil (canola or vegetable) for grill/brush; 4 unit burger buns or slider rolls (optional); 1 tbs butter, softened (for toasting buns); 4 leaves leaf lettuce; 0.5 unit tomato, thinly sliced; 4 slices pickles, sliced (optional); 2 tbs mustard or preferred sauce; 2 unit lemon wedges (optional, for serving)

Method

Pork Patties

1
Prepare onion and panade
Grate the yellow onion finely and place it in a small bowl or sieve. Sprinkle a pinch of salt and let it sit for 5 minutes, then press or squeeze gently to remove excess moisture into a bowl and reserve the liquid. In a separate small bowl, combine fine dry breadcrumbs with the whole milk and let sit 3–5 minutes to soften (this is the panade).
2
Mix aromatics and binders
In a large mixing bowl combine the softened breadcrumb panade, reserved onion (and any liquid you want to use for additional flavor), minced garlic, egg, soy sauce, Worcestershire sauce, and Dijon mustard. Stir to blend until uniform.
3
Incorporate pork and season
Add the ground pork to the bowl along with chopped parsley, kosher salt, black pepper, and smoked paprika if using. Using your hands or a spatula, gently fold the mixture until just combined — avoid overworking so patties remain tender. Mix only until ingredients are evenly distributed.
4
Form patties
Divide the mixture into 4 equal portions (about 4 ounces each). Gently shape each portion into a flat round patty about 3.5–4 inches in diameter and roughly 3/4-inch thick. Make a slight shallow dimple in the center of each patty with your thumb to reduce doming while cooking.
5
Chill briefly
Place formed patties on a sheet tray and refrigerate for 20–30 minutes to allow them to set — this helps them hold together on the grill.
6
Preheat and oil grill
Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or skillet, preheat over medium-high heat. Lightly brush both sides of the patties with the neutral oil to prevent sticking and brush the grill grates or pan as well.
7
Grill the patties
Place patties on the hot grill and cook for 4–5 minutes per side, flipping once, until an instant-read thermometer inserted into the center reads 160°F (71°C). Avoid pressing down on the patties while they cook. If flare-ups occur, move patties to a cooler zone until flames subside.
8
Rest
Transfer cooked patties to a clean plate and tent loosely with foil. Rest for 5 minutes to allow juices to redistribute.

Finishing & Serving

9
Toast buns (optional)
If using buns, butter the cut sides lightly and toast them face-down on the grill or in a skillet for 30–60 seconds until golden; watch carefully to avoid burning.
10
Assemble
Place a lettuce leaf on the bottom bun, add a grilled pork patty, top with a tomato slice and pickles if using. Spread mustard or your preferred sauce on the top bun and close. Serve with lemon wedges on the side for those who want a bright squeeze of citrus.
11
Serve warm
Serve the grilled pork patties immediately as appetizers or slider-style. Leftovers can be refrigerated in an airtight container for up to 3 days.

Grilled Pork Patty Recipe

Ingredients

Pork Patties

Finishing & Serving

Method

Pork Patties

Prepare onion and panade

Mix aromatics and binders

Incorporate pork and season

Form patties

Chill briefly

Preheat and oil grill

Grill the patties

Rest

Finishing & Serving

Toast buns (optional)

Assemble

Serve warm

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