There is a growing demand for alternative protein sources due to concerns about the unsustainability of traditional protein sources. Edible insects have emerged as an interesting option due to their healthy nutritional composition (high protein content, essential fatty acids and minerals) and sustainable production (high conversion rates and low environmental impact). Currently, European consumers reject direct consumption of insects (neophobia), but they could be introduced in the form of powders as part of mass-market foods such as burgers. The aim of this study was to evaluate the feasibility of using house cricket (Acheta domesticus) flour (CF) in the development of fortified pork burgers and its effect on their quality. Pork burgers (70% lean meat and 30% backfat, water, salt, and spices) were used as a Control. CF was added at different concentrations [10% (F10) and 20% (F20)], and its effect on the technological [pH, Aw, color, texture (TPA), and cooking properties], nutritional (proximate composition), and sensory properties was evaluated. The reformulated burgers showed a higher protein (F10: 20%; F20: 22%) and dietary fiber content (F10: 0.6%; F20: 1.1%) than the Control (18% protein; 0% dietary fiber). They were also darker and showed higher cohesivity and hardness than the Control. The pH and Aw values were not modified by reformulation. The cooking losses decreased in the reformulated burgers (by almost 50% in F20) due to the water and oil holding capacity of CF. The worst score for “general acceptance” was obtained when CF was used at the highest concentration (20%), with the burger's color, bitterness, and off flavor being the attributes that most influenced this valuation. CF shows high potential for use in the meat industry in order to obtain a healthier hybrid meat product; however some actions should be implemented (i.e., the use of aromatic and hot spices and natural colorants) to overcome the devaluation of the product by consumers (mainly due to color and odor changes) when it is added at high concentrations.