Sweet Heat, Summer Smoke, and Serious Flavor
When you start with Texas Iberico® 80/20 Ground Pork, you don’t need to do much to make a burger unforgettable. But if you're looking to make it downright irresistible, this is the one: juicy Iberico pork patties, smoky grilled peaches, sharp white cheddar, and a spicy Yellowbird aioli that ties it all together.
This burger is bold, bright, and just the right amount of unexpected—perfect for cookouts, weekend dinners, or whenever you're ready to put something seriously special on the grill.
Ingredients (Serves 4)
- 1½ lbs Texas Iberico ground pork
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 4 slices aged white cheddar
- 2 ripe peaches, sliced
- Arugula or butter lettuce
-
4 burger buns, toasted
Yellowbird Aioli:
- ½ cup mayonnaise
- 1–2 tbsp Yellowbird Hot Sauce (adjust to taste)
- Juice of ½ lime
- Pinch of salt
Instructions
- Make the Patties: In a bowl, combine ground pork with salt, pepper, and garlic powder. Mix gently and shape into 4 equal patties.
- Grill: Preheat your grill to medium-high. Brush peach slices lightly with oil. Grill pork patties for 4–5 minutes per side, until they reach an internal temperature of 160°F. Add cheddar slices during the last minute of cooking to melt. Grill peach slices for about 2 minutes per side until lightly charred and tender.
- Mix the Aioli: In a small bowl, combine mayo, Yellowbird, lime juice, and a pinch of salt. Stir until smooth.
- Assemble: Spread aioli on toasted buns. Layer with pork patty, grilled peaches, arugula or lettuce, and top with the bun.
Pro Tip
Feel like leveling up? Add a slice of Texas Iberico Bacon for a smoky, crispy finish. It’s over the top in the best way.
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