Cheesy Cantina Pork Burgers
with Cilantro Mayo, Tortilla Chips & Guacamole
Your favorite taco spot meets your favorite diner fare with this juicy pork burger that comes together in a quick and easy 15 minutes. You'll mix ground pork with our bold Mexican spice blend for a smoky, herbaceous flavor boost. Once cooked to juicy perfection, the patties are topped with a blend of shredded Mexican cheeses, piled with pico de gallo, and nestled into potato buns slathered in cilantro mayo (spiked with a little hot sauce, if you like!). If you’re thinking “this totally needs chips and guac on the side,” we’ve got your back. This dynamic duo adds the perfect crunchy-creamy flourish to complete your meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 unit
Chicken Stock Concentrate
1 tablespoon
Mexican Spice Blend
½ cup
Mexican Cheese Blend
(Contains Milk)
¼ ounce
Cilantro
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
4 ounce
Pico de Gallo
3 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
½ cup
Guacamole
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a large bowl, combine pork*, panko, stock concentrates, half the Mexican Spice Blend, and ¼ tsp salt (all the Mexican Spice Blend and ½ tsp salt for 4). Form into two patties (four patties for 4), each slightly wider than a burger bun. • Drizzle oil in a hot large, preferably nonstick, pan. Add patties and cook until browned and cooked through, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with cheese; cover pan until cheese melts.
• While patties cook, wash and dry produce. • Toast buns. • While buns toast, finely chop cilantro. • In a small bowl, whisk together mayo and as much cilantro and hot sauce as you like. Taste and season with salt and pepper.
• Spread cut sides of buns with cilantro mayo. Fill with patties and half the pico de gallo (draining first). • Serve burgers with tortilla chips. Top guacamole with remaining pico de gallo and serve on the side for dipping.
Ground Pork is fully cooked when internal temperature reaches 160°.
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