Herb Pork Burgers with Tapenade Aioli


Herbed Pork Burgers with Tapenade Aiol

Herb Pork Burgers with Tapenade Aioli

This is a great alternative to the standard beef burger. While this recipe calls for pork, you can certainly substitute with ground chicken or turkey. The aioli adds a level of creamy deliciousness that helps to brighten the herbed flavor of the patty. It's even great bunless. Simply ditch the bun and serve these burgers lettuce wrapped.
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Course: Main Dish
Cuisine: American BBQ, Fusion
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 People
Author: Sabrina Baksh


  • 2 pounds of ground pork
  • 1/4 cup of fresh oregano leaves, finely chopped
  • 1 green onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 soft pretzel buns
  • lettuce for garnish
  • 1/2 cup pitted kalamata olives
  • 8 pitted green olives
  • 1/3-1/2 cup mayonnaise
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper


  • Combine ground pork with oregano, green onion, garlic, Worcestershire sauce, salt, and black pepper. Form into 6 equal sized patties. Preheat grill for medium-high heat. Place patties on grill and cook for 4-5 minutes per side (depending on thickness). Once an internal temperature reach between 160-165 degrees F., remove from patties from heat and place onto clean platter.
  • To prepare aioli, place olives into food processor. Pulse to a fine chop. Scoop chopped olives into a medium bowl. Add mayonnaise. Use 1/3 cup, for an intense olive flavor or 1/2 cup, for a creamier texture. Add olive oil, black pepper, and mix through. Cover bowl with plastic wrap and store in fridge until ready to use.
  • To assemble burgers, line bottom half of bun with lettuce, place burger patty with a generous dollop of aioli on top, then cover with remaining half of bun. You can also add cheese, tomatoes, and onions to this burger.


Photo by: Sabrina Baksh