Southwestern Pork Burgers
with Chipotle Sauce and Breaded Zucchini
- Cereals containing gluten
- Milk
- Egg
- Mustard
Think you know burgers? Think again: these patties defy any expectations you might’ve had. For starters, they’re made with pork, which has a light and lean flavor that’s perfect for dressing up with bold, earthy spices inspired by Tex-Mex cuisine. When you add on melty cheddar cheese and a creamy chipotle sauce, things only get better (and then some when you factor in the crispy breaded zucchini on the side).
Ingredients
1
Zucchini
1
Beefsteak Tomato
½
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1
Southwest Spice Blend
6
Sour Cream
(Contains: Milk)
10
Ground Pork
1
Garlic Powder
2
Mature Cheddar Cheese
(Contains: Milk)
1
Lime
2
Mayonnaise
(Contains: Egg, Mustard)
1
Chipotle Powder
Not included in your delivery
2
Brioche Buns
(Contains: Cereals containing gluten, Milk, Egg)
1
Vegetable Oil
Salt
Pepper
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Line a baking sheet with foil and lightly oil. Trim zucchini, then slice into ⅓-inch-thick rounds. Slice tomato into thin rounds. On a plate or dish, mix panko with a drizzle of oil, 1 tsp Southwest spice (save the rest for step 3), and a pinch of salt and pepper.
Brush half the sour cream (3 TBSP) onto one side of each zucchini round. Season with salt and pepper. Working one round at a time, press coated sides of zucchini into panko mixture, pressing to adhere. Arrange on lined baking sheet with coated side facing up. Bake in oven until zucchini is tender and panko is golden brown, 20-22 minutes.
Meanwhile, place pork, half the garlic powder, and remaining Southwest spice in a medium bowl (we sent extra spice). Mix to combine. Season with salt and pepper. Using your hands, shape mixture into two patties, each slightly wider than the buns.
Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until almost at desired doneness, 4-5 minutes per side. Top each patty with a slice of cheddar, then cover pan with a lid or aluminum foil. Let cheddar melt, about 1 minute. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden, 3-5 minutes.
Halve lime. In a small bowl, stir together mayonnaise, a squeeze or two of lime, ¼ tsp chipotle powder (we sent more), and remaining sour cream and garlic powder. Season with salt and pepper. TIP: Give the sauce a taste and add more chipotle or lime if you like (you may not use all—save the rest for another use).
Spread as much chipotle sauce as you like onto cut sides of buns. Fill buns with patties and tomato slices. Serve with zucchini on the side. Use any remaining sauce for dipping.
