Cheesy Mexican Style Pork Burger
with Baby Gem and Tomato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Garlic Clove**
1 sachet(s)
Mexican Style Spice Mix
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Pork Mince**
½ unit(s)
Lime**
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce**
1 unit(s)
Carrot**
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
30 grams
Mature Cheddar Cheese**
(Contains: Milk)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Burgers
2 tbsp
Mayonnaise
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press).
Put the Mexican style spice mix, breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine. Add the pork mince and garlic.
Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While the burgers cook, zest and halve the lime. Halve the baby plum tomatoes.
Trim the baby gem, reserve 1 leaf per person, then thinly slice the rest.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Halve the burger buns. Grate the cheese.
When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers.
Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt.
Meanwhile, pop the lime zest and mayo (see ingredients for amouunt) into a small bowl. Season with salt and pepper, mix together, then set aside.
Squeeze some lime juice into another medium bowl and season with salt and pepper. Add a drizzle of oil and a pinch of sugar (if you have any). Mix together, then set the dressing aside.
When everything is almost ready, pop the burger buns onto a baking tray and into your oven to warm through, 2-3 mins.
When ready, spread a dollop of lime mayo over each bun base and lay on a cheesy burger. Top with a lettuce leaf and the bun lid.
Toss the sliced lettuce, tomatoes and carrot ribbons in the bowl of dressing, then serve your burgers with the salad alongside.
Enjoy!
