By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
696 cal · 40 min
BBQ Pork & Nectarine Burger
Recipe GLPR6e4ce5b60ca5b8
Juicy pork burgers infused with fennel, sage, and garlic, grilled to perfection and topped with caramelized nectarines, basil-lemon mayonnaise, fresh rocket, and crispy shallot rings. A delightful sweet-savory combination perfect for summer grilling.
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Ingredients
250g ground pork
2 shallots, 1 finely chopped and 1 finely sliced into rings
1 tsp fennel seeds
3 garlic cloves, crushed
6 sage leaves, finely chopped
Large pinch of chilli flakes
3 tbsp light brown soft sugar
2 tbsp vegetable oil
2 tbsp apple cider vinegar
2 ripe nectarines, stoned and cut into 8 wedges each
4 burger buns, split
30g rocket (arugula)
150g garlic mayonnaise
20g fresh basil
1 lemon, zested and juiced
Sea salt and black pepper to taste
Directions
Prepare the basil mayonnaise by adding the garlic mayonnaise, basil, lemon zest, and 1 tbsp of the lemon juice to a food processor or blender. Blitz until smooth and well combined, scraping down the sides as needed. Taste and adjust seasoning with salt and pepper, adding more lemon juice if desired. Cover and refrigerate until ready to serve.
In a large bowl, combine the ground pork with the finely chopped shallot, fennel seeds, crushed garlic, chopped sage, chilli flakes, 1 tsp sea salt, ½ tsp black pepper, 1 tbsp of the brown sugar, and 1 tbsp of the vegetable oil. Mix thoroughly with your hands until all ingredients are evenly distributed. Divide the mixture into 4 equal portions, shape into balls, then gently press each into a patty roughly ¾ inch thick. Place on a parchment-lined tray and chill for at least 15 minutes or up to 24 hours.
In a non-metallic bowl, whisk together the remaining brown sugar, apple cider vinegar, and a generous pinch of salt until the sugar dissolves completely. Add the nectarine wedges and toss gently to coat evenly in the mixture. Let sit while preparing the grill.
Preheat a barbecue grill (gas or charcoal) to medium-high heat. If using charcoal, wait until the coals are ashen in colour. Lightly brush the grill grates with the remaining vegetable oil. Place the nectarine wedges directly on the grill and cook for 3–4 minutes total, turning occasionally and basting with any remaining vinegar-sugar liquid from the bowl, until the nectarines are caramelized and tender. Transfer to a plate and keep warm.
Place the pork patties on the grill and cook for 3–4 minutes on each side until golden brown and the internal temperature reaches 160°F (71°C). During the final minute, place the burger buns cut-side down on the grill and toast until lightly golden.
Assemble the burgers by spreading basil mayonnaise on the bottom half of each toasted bun. Layer with a cooked pork patty, several caramelized nectarine wedges, a small handful of fresh rocket, and a few sliced shallot rings. Top with the remaining bun half and serve immediately.
Comments
This burger lands solidly for a Charlotte weeknight, though nectarines will be a seasonal constraint. Pork, shallots, fennel, garlic, sage, chilli flakes, brown sugar, apple cider vinegar, burger buns, rocket, and lemon are all reliable finds at Harris Teeter, Food Lion, Walmart, or Kroger; garlic mayo is a pantry staple or easily made. Nectarines (summer only, roughly June through August) are the real caveat—out of season you'll either pay premium prices or swap stone fruit, which changes the dish's character. Cost per serving lands around $4.50 to $5.50 depending on pork cut and nectarine availability, making this an affordable mid-week option. The 40-minute estimate glosses over grinding or finely mincing pork and the time to char the patties properly; budget closer to 50 minutes if starting from whole meat. The pattie itself is sturdy and forgiving—no tempering eggs or fussy binding—and nectarines caramelize quickly under heat, so it does not demand constant attention; leftovers keep refrigerated for a day, though the bun softens and the rocket wilts, so plan to eat same-night or rebuild cold the next morning.
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