Chile Rellenos-Inspired Pork Burgers

Name: Chile Rellenos-Inspired Pork Burgers with Roasted Hot Peppers, Guacamole and Cilantro Mayo
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Pork; 2 unit(s) Russet Potato; 2 unit(s) Artisan Bun; ⅓ cup Panko Breadcrumbs; 2 unit(s) Hot Pepper; 28 g Spring Mix; 7 g Cilantro; ½ cup Monterey Jack Cheese, shredded; 4 tbsp Mayonnaise; 3 tbsp Guacamole; 16 g Mexican Seasoning; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Roasted Hot Peppers, Guacamole and Cilantro Mayo

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Tags:

Chef's Choice

Allergens:

Soy

•Wheat

•Milk

•Egg

•Mustard

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Russet Potato

2 unit(s)

Artisan Bun

(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: 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 traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

3 tbsp

Guacamole

16 g

Mexican Seasoning

(May contain traces of: 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

Calories1220 kcal

Fat68 g

Saturated Fat19 g

Carbohydrate104 g

Sugar10 g

Dietary Fiber12 g

Protein51 g

Cholesterol145 mg

Sodium1530 mg

Trans Fat1 g

Potassium1950 mg

Calcium350 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

•Large Non-Stick Pan

•Small Bowl

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 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 3-4min, 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 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.