A close-up of a burger with ham
Photography, Sébastien Dubois-Didcock

Pork Burgers on Brioche Buns

Savoury pork patties with smoked ham, pear-rum jam and a creamy cheese spread.

Food stylist and recipe developer Jason Skrobar created this unique burger recipe as a tribute to his late father. “This burger is pretty special to me, as it includes a recipe that is close to my family’s hearts. As I’ve written about, my dad spent a lot of time in the kitchen, especially later in his life,” Skrobar shares in his book The Book of Sandwiches: Delicious to the Last Bite: Recipes for Every Sandwich Lover. “He loved to cook, but specialized in soups and jams, of all things. I’ve paired his pear and rum jam with this burger, along with some smoky ham and a delightful combination of mascarpone and cream cheese. I think my dad would have really loved this burger.” To make things easier, you can pick up a pear (or apricot) jam rather than make your own.

A close-up of a burger with ham

Pork Burgers

Jason Skrobar's recipe for ground pork burgers with smoked ham, pear-rum jam and a creamy cheese spread on brioche.
Course Main Course
Cuisine American
Servings 4


Pear & Rum Jam

  • 6 cups peeled, cored, and ½-inch-diced Bartlett pears
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • zest and juice of 1 lemon
  • 2 tsp vanilla bean paste if you don't have vanilla bean paste you can use vanilla extract
  • cup dark rum optional


  • ¼ cup cream cheese softened
  • ¼ cup mascarpone softened
  • 2 green onions thinly sliced
  • ½ tsp kosher salt

Pork Patties

  • lb (680 g) ground pork
  • 2 cloves garlic finely grated
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 2 tbsp finely chopped fresh sage
  • 1 tsp Worcestershire sauce
  • ½ tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp extra-virgin olive oil


  • 4 brioche buns toasted
  • 12-16 pieces thinly sliced smoked ham


Pear & Rum Jam

  • Combine the pears, both sugars and the lemon zest and juice in a large pot or Dutch oven and mix well. Set over medium-high heat, let the sugars melt and bring to a boil. Let the mixture boil, stirring often to prevent sticking or burning, for 10 minutes.
  • Reduce the heat to low and let simmer for 25 minutes, stirring occasionally. As the mixture thickens, add the vanilla and the dark rum (if using). Stir well to incorporate. If you like your jam fairly chunky, leave it as is. If you prefer something less chunky, use a potato masher to mash it to your heart’s desire. Set aside to let cool. The jam can be kept in the fridge for up to 2 weeks or in the freezer for up to a year.


  • Place all the ingredients in a bowl and mix to combine. Cover and refrigerate until needed.

Pork Patties

  • Place the pork, garlic, parsley, sage, Worcestershire, salt and pepper in a bowl and use your hands to mix well (do not overmix, as it will make for tough burgers; the mixture should still have a slightly loose texture. If you press it too much, the burgers can become dense when cooked.). Divide the mixture into four equal portions and shape them into patties.
  • Heat the oil in a pan over medium-high heat. Cook the burgers for about 4 to 5 minutes on one side, flip, and cook for another 4 to 5 minutes or until nicely browned on both sides and an instant-read thermometer registers 160°F when inserted into the centre of the burger. Remove from the pan and let rest for a few minutes before assembling.


  • Spread some of the cheese mixture on the bottom of each bun. Top with a patty, spread a few spoonfuls of jam on top, and add some slices of ham. Finish with the top bun and enjoy!

More recipes from Jason Skrobar

BBQ Salmon Sandwiches
Jason Skrobar's recipe for a sandwich featuring barbecue-flavoured salmon, pancetta, cucumber and lemon-garlic aioli on ciabatta.
Get the recipe
A sandwich with salmon, pancetta and cucumber ribbons

Mushroom Dip Sandwiches
Jason Skrobar's vegetarian take on the classic French dip sandwich is made with crispy mushrooms.
Get the recipe
Two mushroom dip sandwichs and a person's hand dipping one on a light pink plate on a light blue surface

A book cover in a light frame

Excerpted from The Book of Sandwiches by Jason Skrobar. Copyright © 2024 Jason Skrobar. Photographs by Sébastian Dubois-Didcock. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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