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Cheesy Mexican Style Pork Burger
Cheesy Mexican Style Pork Burger

Cheesy Mexican Style Pork Burger

with Lettuce and Tomato Salad

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This Cheesy Mexican Style Pork Burger hits the spot. Mexican style spice mix gives this dish a tasty boost, made with chillies, cumin seeds, paprika and thyme.

Allergens:
Cereals containing gluten
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 sachet(s)

Mexican Style Spice Mix

10 grams

Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Pork Mince

½ unit(s)

Lime

125 grams

Baby Plum Tomatoes

½ unit(s)

Iceberg Lettuce

1 unit(s)

Carrot

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2994 kJ
Energy (kcal)716 kcal
Fat44.3 g
of which saturates14.2 g
Carbohydrate42.3 g
of which sugars9.9 g
Dietary Fibre6.7 g
Protein35.1 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Garlic Press
•Large Frying Pan
•Zester
•Grater
•Peeler
•Lid
•Baking Tray

Instructions

Make your Burgers
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, Mexican style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. Season with 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.

Fry Time
2

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.

Finish the Prep
3

While the burgers cook, zest and halve the lime. Halve the baby plum tomatoes.

Trim the lettuce (see ingredients for amount), 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.

Get Cheesy
4

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.

Finish Up
5

Meanwhile, pop the lime zest and mayo (see pantry 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's almost ready, pop the burger buns onto a baking tray and into your oven to warm through, 2-3 mins.

Serve
6

When everything's ready, spread the lime mayo over the bun bases. Top with the cheesy burgers and the reserved lettuce leaves, then sandwich shut with the bun lids.

Toss the sliced lettuce, tomatoes and carrot ribbons in the bowl of dressing, then serve your burgers with the salad alongside.

Enjoy!

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