Forget cardboard “diet” food. These pork burgers are ridiculously juicy, slap-you-awake flavorful, and unapologetically keto. The secret?
Fat is your friend, spice is your co-pilot, and mayo is the glue that holds your culinary life together. We’re talking sizzling pork, tangy pickles, crunchy lettuce, and a kick of Sriracha mayo that makes every bite feel like a tiny celebration. Hungry yet?
Good—because this is the kind of meal that gets requested on repeat.
Why This Recipe Works
This recipe keeps the fat where it belongs: inside the burger. Ground pork has a higher fat content than beef, so the patties stay moist and ultra-flavorful without breadcrumbs or fillers. That means fewer carbs, more satisfaction.
We season aggressively with garlic, ginger, and scallions, which bring big flavor without sugar.
Then we balance richness with a bright, spicy Sriracha mayo that cuts through the fat and keeps the bite exciting. High heat builds a crust, locks in juices, and gives you that diner-quality sear at home.
And because we skip the bun, you get a burger that’s fast, flexible, and frankly more fun to eat. Lettuce wraps for crunch, pickles for zing, done.
What You'll Need (Ingredients)
- 1.5 lb ground pork (80–85% lean for best juiciness)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground)
- 2 scallions, finely sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (optional but awesome)
- 1 tsp sesame oil (adds depth)
- 1 tbsp coconut aminos or tamari (for umami; check carbs)
- 1 tbsp avocado oil or ghee (for searing)
Sriracha Mayonnaise
- 1/2 cup mayonnaise (avocado oil mayo recommended)
- 1–2 tbsp Sriracha (adjust heat to taste)
- 1 tsp rice vinegar or lime juice
- 1/2 tsp garlic powder
- Pinch of salt
To Serve
- Butter lettuce leaves or romaine for wraps
- Pickles (dill or spicy)
- Red onion, thinly sliced
- Cucumber ribbons or slices
- Fresh cilantro or mint (optional)
How to Make It – Instructions
- In a large bowl, combine the ground pork, garlic, ginger, scallions, salt, pepper, smoked paprika, sesame oil, and coconut aminos. Mix gently with your hands until just combined. Don’t overwork it unless you like rubbery burgers (you don’t).
- Divide into 4–6 patties, about 1/2–3/4 inch thick.
Use your thumb to press a small dimple in the center of each patty to prevent puffing.
- Stir together the mayo, Sriracha, rice vinegar, garlic powder, and a pinch of salt. Taste and adjust heat. If you’re a fire-breather, go wild.
- Heat a cast-iron skillet or grill over medium-high.
Add avocado oil or ghee. When it’s shimmering, it’s go time.
- Cook the patties 4–5 minutes per side, undisturbed, until deeply browned and the internal temperature hits 160°F (71°C). Resist the urge to press down—those juices are your future happiness.
- Let the burgers rest 3 minutes.
Layer lettuce, pickles, red onion, and cucumber on a plate or in lettuce cups.
- Spread a generous smear of Sriracha mayo on the burgers, top with herbs if using, then wrap in lettuce or serve knife-and-fork style. Crunch + heat + juicy = chef’s kiss.
Keeping It Fresh
Store cooked patties in an airtight container for up to 4 days in the fridge. Keep the Sriracha mayo separate so everything stays crisp and clean.
To reheat, use a skillet over medium heat with a splash of water and lid for 2–3 minutes per side. The steam revives moisture without turning the burger into a hockey puck.
Freeze raw patties between parchment sheets for up to 3 months.
Thaw overnight in the fridge, then cook as usual. Meal prep, but make it actually tasty.
What's Great About This
- Keto-friendly: No buns, no breadcrumbs, no problem.
- Flavor-packed: Garlic, ginger, scallion, and Sriracha bring heat and depth.
- Fast: From zero to dinner hero in 25 minutes.
- Customizable: Turn the dials on heat, herbs, and toppings.
- Meal-prep friendly: Patties and sauce both hold up like champs.
Avoid These Mistakes
- Overmixing the meat: It tightens the proteins and makes the burgers tough. Mix just until combined.
- Low-heat cooking: You’ll steam the meat instead of searing it.
Use medium-high heat for a proper crust.
- Pressing the patties: That sizzle is your juice leaving. Hands off.
- Skipping the rest: Two to three minutes of rest keeps juices inside the patty where they belong.
- Watery lettuce: Pat your leaves dry so the wrap holds. Soggy wraps are a vibe killer.
Recipe Variations
- Thai-Inspired: Add fish sauce instead of coconut aminos, mix in chopped cilantro and a pinch of red curry paste.
Top with quick pickled carrots and cucumber.
- Bacon Boost: Fold in 2–3 slices of finely chopped, cooked bacon. Smoky, salty, and yes, a little over the top (in the best way).
- Cheese-Stuffed: Press a cube of pepper jack into the center of each patty and seal. Surprise melty moment, unlocked.
- Sesame Crunch: Sprinkle toasted sesame seeds on the patties after cooking and add a drizzle of toasted sesame oil to the mayo.
- Extra-Green: Serve over a shredded cabbage slaw dressed with lime, mayo, and a dash of Sriracha.
Burger bowl > boring salad, IMO.
FAQ
Can I substitute ground pork with another meat?
Yes. Ground turkey or chicken works, but add 1–2 tablespoons of avocado oil or mayo to the mix for moisture. Beef is also great—aim for 80/20 for similar juiciness.
Is Sriracha keto-friendly?
Most Sriracha has a small amount of sugar but the carbs per serving are typically low.
If you’re strict keto, look for a no-sugar-added hot sauce or reduce the amount. The mayo base keeps it in keto territory.
How do I make it less spicy?
Use half the Sriracha or swap in a milder hot sauce. You can also add a little extra mayo or a touch of Greek yogurt to mellow the heat.
Flavor stays, tears do not.
Can I grill these instead of using a skillet?
Absolutely. Preheat the grill to medium-high and oil the grates well. Grill 4–5 minutes per side to 160°F internal.
The smoky char is elite.
What sides go well with this?
Try cauliflower “fries,” a crunchy cucumber salad, roasted broccoli, or a sesame slaw. Keep sides low-carb and crisp for balance.
How do I prevent the burgers from falling apart?
Start with cold meat, don’t overmix, and make sure your pan or grill is hot before the patties go on. The quick sear firms the surface and helps them hold.
Can I make the Sriracha mayo ahead?
Yes.
It keeps for up to a week in the fridge. The flavors actually marry and get better after a day—like a tiny saucy reunion.
The Bottom Line
Keto Pork Burgers & Sriracha Mayonnaise hit that sweet spot where easy weeknight cooking meets “I would pay for this at a restaurant.” They’re juicy, bold, and insanely customizable, with a sauce that does heavy lifting for almost zero effort. Make them once and they’ll become part of your regular rotation—no bun required, zero regret guaranteed.
FYI: doubling the recipe is not a bad idea. You’ll want leftovers.
