HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Pork Burger
Mexican Style Pork Burger

Mexican Style Pork Burger

with Sweet Potato Chips, Zingy Salad and Lime Mayo

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Tags:Under 600 calories
Allergens:Cereals containing glutenEggSoyaMustard

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 sachet

Mexican Spice

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Pork Mince

½ unit(s)


1 unit(s)

Medium Tomato

1 unit(s)

Iceberg Lettuce

2 unit(s)

Seeded Burger Bun

(ContainsCereals containing gluten, Egg, Soya)

1 sachet


(ContainsEgg, Mustard)

Not included in your delivery

2 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2512 kJ
Energy (kcal)600 kcal
Fat23.0 g
of which saturates7.0 g
Carbohydrate69 g
of which sugars16.0 g
Protein31 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200­°C. Slice the sweet potato into 2cm wide slices, then chop the slices into 2cm wide chips. Pop the chips on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Put the Mexican spice in a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, mix, then add the pork mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands after handling raw meat!


Heat a drizzle of oil in a 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 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.


While the burgers cook, zest and halve the lime. Chop the tomatoes into 2cm chunks. Reserve 1 leaf per person, then thinly slice the rest. Halve the burger buns.


Pop the lime zest into a small bowl and add the mayo, season with salt and pepper and mix together. Set aside. Squeeze the lime juice into a bowl and season with salt and pepper. Add a drizzle of oil, a pinch of sugar and the tomatoes. Mix and set aside. When everything is nearly cooked, warm the burger buns on a baking tray on the middle shelf of your oven, 3-4 mins.


Spread a dollop of lime mayo on the bottom of each burger bun, top with a burger and finish with a lettuce leaf and the bun lid. Add the sliced lettuce to the tomatoes and toss to coat. Serve on the side along with the sweet potato chips. Enjoy!