Smoky, sweet, and tangy flavors collide in this quick-to-assemble pork burger featuring one of our customer favorite spice blends -- Red Rocks Hickory Smoke Seasoning. Don't skip the Apple-Carrot Quick Pickle topping; it really makes the burger.

4 servings

  • For garlic mayo:

  • 1/3 cup mayonnaise
  • 1 tsp. lemon juice
  • 1 Tbsp. Onion & Garlic Tableside Sprinkle
  • salt & pepper to taste
  • For burgers:

  • 1 lb. ground pork*
  • 1 small carrot, shredded
  • 1/4 yellow onion, finely chopped
  • 1/4 cup chopped parsley
  • 2 1/2 Tbsp. Red Rocks Hickory Smoke Seasoning
  • 4 burger buns
  • Apple-Carrot Quick Pickle recipe for topping*

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*Ask your butcher for fresh ground pork shoulder for a hearty sausage-like burger. See our recipe for Apple-Carrot Quick Pickle for the must-have topping for this smoky burger.

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • Vegetarian/Vegan: See our recipe for Smoky Quinoa Burgers featuring quinoa and garbanzo beans instead of pork.
  • Gluten-Free: Use gluten-free burger buns or serve the burgers over a bed of greens.


For garlic mayo: Combine all ingredients and refrigerate for at least 30 min. before using as a burger spread.

For burgers: Mix pork, carrots, onions, parsley, and Red Rocks together until well combined. Cover and refrigerate for at least 30 min. or up to overnight. Preheat a well-oiled grill to medium-high (or heat a lightly oiled skillet on stovetop over medium-high heat). Form meat mixture into 4 patties. Grill patties (or sear in skillet) for 4 to 5 min. per side, or until slightly charred and cooked to an internal temperature of 160 degrees. Remove burgers from heat, cover with foil, and let rest for 5 min. Meanwhile, toast buns on grill for 2 to 3 min. (or in a 400-degree oven for 5 to 6 min.) until lightly browned. Spread buns with garlic mayo, add burgers, and top with a generous helping of Apple-Carrot Quick Pickle.


If you want to skip the bun, serve the burgers over a bed of greens. Spread the garlic mayo over the burger then top with the Apple-Carrot Quick Pickle. You can also thin the mayo with milk or buttermilk to make a creamy dressing out of it.

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