Ground Pork

Meat & Poultry

Grilled patties ground pork

Ground Pork by the best everyday methods and appliances.

Total time

14 min

Cook at

160°F

Internal temp

160°F

Start here

Choose the variation you want to cook

Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.

Times & temperatures

Cooking goal

Cook at: 160°F
Internal temp: 160°F
Pull at: 155°F
Cook: 10–14 min
Total time: 14 min

Expect ~5°F rise while resting

Cooking goal

Cook at: 160°F
Internal temp: 160°F
Pull at: 155°F
Cook: 10–14 min
Total time: 14 min

Expect ~5°F rise while resting

Serving size

Servings

Ingredients

6 lb Pork
Salt
Olive Oil

6 lb Pork
Salt
Olive Oil

Equipment needed

Grill
Required for this method

Grill
Required for this method

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Step-by-step

1
Prepping Ground Pork Patties for the Grill
Choose ground pork with decent fat content — extra-lean blends dry out fast at the required 160°F internal temp. If adding egg and bread crumbs, mix gently until just combined; overworking makes patties tough. Shape into evenly sized, even-thickness patties. Press a small thumb indent in the center of each so they cook flat. Season the surface right before grilling, not ahead of time — salt pulls out moisture. Have an instant-read thermometer ready before you start.
2
Grilling Ground Pork Patties
Preheat grill to medium heat. Clean and lightly oil the grates just before adding patties. Place patties on grill, close lid, and cook undisturbed for 4 to 5 minutes on the first side. Do not press down with a spatula. Flip once and grill covered another 4 to 5 minutes. Total cook time is 10 to 14 minutes depending on patty thickness. Check internal temperature near the end. Ground pork must reach 160°F — do not rely on color alone. Pull patties only when the thermometer confirms 160°F.
3
Doneness, Rest, and Serve
Pull patties at 160°F internal temp. Rest 2 minutes before serving so juices redistribute. For cheese, lay a slice on each patty right off the grill and tent loosely with a plate for 1 to 2 minutes — residual heat does the work. Serve on buns with preferred toppings. Always confirm temp with a thermometer; color alone is not reliable. Avoid pressing patties on the grill and keep handling minimal to prevent a tough, dry result.