Chile Rellenos-Inspired Pork Burgers

Name: Chile Rellenos-Inspired Pork Burgers with Roasted Poblanos and Guacamole
Total time: 30 min
Yield: 2
Cuisine: Mexicaine
Ingredients: 250 g Porc haché; 2 pièce(s) Pomme de terre Russet; 2 pièce(s) Pain artisan; ⅓ tasse(s) Chapelure panko; 2 pièce(s) Piment fort; 28 g Mélange printanier; 7 g Coriandre; ½ tasse(s) Monterey Jack, râpé; 4 cs Mayonnaise; 3 cs Guacamole; 16 g Assaisonnement mexicain; 1 cs Huile*; 0.13 cc Sel*; 0.13 cc Poivre*

with Roasted Poblanos and Guacamole

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Allergènes:

Soya

•Blé

•Lait

•Oeuf

•Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Porc haché

2 pièce(s)

Pomme de terre Russet

2 pièce(s)

Pain artisan

(Contient: Soya, Blé, Lait Peut contenir: Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)

⅓ tasse(s)

Chapelure panko

(Contient: Blé Peut contenir: Blé, Gluten)

2 pièce(s)

Piment fort

28 g

Mélange printanier

7 g

Coriandre

½ tasse(s)

Monterey Jack, râpé

(Contient: Lait)

4 cs

Mayonnaise

(Contient: Oeuf, Moutarde Peut contenir: Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)

3 cs

Guacamole

16 g

Assaisonnement mexicain

(Peut contenir: Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)

Pas inclus dans votre livraison

1 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)1220 kcal

Graisses68 g

dont saturés19 g

Glucides104 g

dont sucres10 g

Fibres12 g

Protéines51 g

Cholestérol145 mg

Sel1530 mg

Gras Trans1 g

Potassium1950 mg

Calcium350 mg

Fer9 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Bol à mélanger, moyen

•Grande poêle antiadhésive

•Petit bol

Instructions

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.