Juicy pork patties

Ground pork patties have their own unique flavor. They can be both tender and juicy, if we pay attention to the details, choose the right piece of meat, and use the right amount of fat. The combination of spices and herbs will greatly enhance the flavor of ground pork.  We followed the instructions that George Karagiannis gave us along with his recipe. After trying it, we want to share with you an excellent pork patties recipe. Let’s see all these, step-by-step.

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  • 1 kg (2.2 lb) pork leg
  • 0.5 kg (1.1 lb) pork belly 
  • 23 g sea salt (preferably fleur de sel)
  • 2.5 g black peppercorns
  • 1.5 heaped tbsps parsley, finely chopped
  • 3 heaped tbsps Kasseri cheese, grated
  • 1 egg (more egg makes the patties tough)
  • 1.5 tsp orange zest
  • 0.3 g Ceylon cinnamon
  • 1.5 pita bread crumbs (use small-sized pita and grind in a blender)
  • 100 ml whole milk
  • Rusk crumbs (optional)


In a large vessel, place the ground pork and add the milk first to provide moisture. Knead well and add the parsley and the orange zest. Knead the mince and mix well. Then, add the egg and knead again. We recommend adding the ingredients gradually. This way, you can distribute them evenly and you will knead the mince more times. It’s time for the spices; add gradually and mix. Lastly, add the ground Greek pita and Kasseri cheese. Knead well for the last time with wet hands to avoid sticking. If you think it’s necessary, you can add breadcrumbs. The mince has to be fatty; its texture is an important factor in the recipe’s outcome. Refrigerate the mince for 2-3 hours. You must also refrigerate the ground meat before kneading. You can leave the mince in the fridge for more than three hours.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A


Your first task is to light the charcoals. Pile them up inside the fire cabin of your charcoal grill, place kindling (alcohol-soaked cotton) on top and light them. The charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke. They light upside down, from top to bottom. Meanwhile, you have enough time to shape the pork patties. Use 135 g of mince for each patty and give them a shape that will make it easier for you to turn them over while grilling. If you have small spits, you can use 25 g of mince to make meatballs and skewer them on the spits.

When the charcoals are fully lit, spread them inside the fire cabin of your charcoal grill. If they release too much heat, you can reduce it by throwing some charcoal ash on them. Grill the patties until their internal temperature reaches 75⁰C (167⁰F), and they are nicely browned. Remove them from the grill and cover them with aluminum foil for 6-7 minutes. Enjoy the pork patties with good wine and good company.

Happy grilling everyone!