Mexican Style Pork Burger
with Sweet Potato Chips, Zingy Salad and Lime Mayo
.
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.
1 unit(s)
Sweet Potato
1 sachet
Mexican Spice
10 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)240 grams
Pork Mince
½ unit(s)
Lime
1 unit(s)
Medium Tomato
1 unit(s)
Iceberg Lettuce
2 unit(s)
Seeded Burger Bun
(ContainsCereals containing gluten, Egg, Soya)1 sachet
Mayonnaise
(ContainsEgg, Mustard)Not included in your delivery
2 tbsp
Water
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!