Chile Rellenos-Inspired Pork Burgers
with Roasted Hot Peppers, Guacamole and Cilantro Mayo- Soy
- Wheat
- Milk
- Egg
- Mustard
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Crustaceans
- Fish
- Triticale
- Peanuts
- Tree nuts
Ingredients: Russet potato • Poblano pepper • Ground pork • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Ingredients
250 g
Ground Pork
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
2 unit(s)
Hot Pepper
28 g
Spring Mix
7 g
Cilantro
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
3 tbsp
Guacamole
16 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Mexican Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut hot pepper into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
- To an unlined baking sheet, add hot peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven for 12-16 min, stirring halfway through, until tender.
- Roughly chop cilantro.
- Meanwhile, to a medium bowl, add pork, half the cilantro, panko, remaning Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into two (four) 4-inch-wide patties. (NOTE: Your mixture may look wet; this is normal.)
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry 5-6 min per side, until cooked through.**
- Sprinkle cheese over patties. Remove from heat and for 2 min until cheese melts.
- When wedges and peppers are done, remove from oven.
- Halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- In a small bowl, combine mayo and remaining cilantro.
- Spread guacamole on bottom buns.
- Stack spring mix and patties on bottom buns. Top with hot peppers.
- Spread some of the cilantro mayo on top buns. Close burgers with top buns.
- Divide fries and burgers between plates. Serve with remaining cilantro mayo for dipping.
