Chile Rellenos-Inspired Pork Burgers
with Roasted Hot Peppers and Guacamole
Tender roasted hot peppers and cheese cover these cheeseburgers, giving them serious Mexican stuffed pepper vibes. A little cilantro mayo makes the perfect burger topping and fry dip!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
â…“ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
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, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
3 tbsp
Guacamole
16 g
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
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 and 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 green pepper into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot green peppers!)
- To an unlined baking sheet, add 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.
- Meanwhile, to a medium bowl, add pork, panko, remaning Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into two 4-inch-wide patties (4 patties for 4 servings). (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 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 3-4min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, roughly chop cilantro.
- In a small bowl, combine mayo and cilantro.
- Spread guacamole on bottom buns.
- Stack spring mix and patties on bottom buns. Top with 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.