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Cuban Pork Burgers

Cuban Pork Burgers

with Dill Pickle and Creamy Mustard Sauce

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Burgers, like pizza, tend to be good even when they’re just okay. We’ve all hungrily gobbled up overcooked, ketchup-slathered patties on boring buns (on many occasions!) without so much as a second thought. After one bite of this masterpiece, however, your burger standards will undoubtedly sky-rocket. It takes inspo from the Cubano—a beloved, porky sandwich (and true thing of beauty). Our burger-fied rendition boasts toasty, buttered buns, juicy pork patties, melty mozz, crunchy pickles, and a creamy dijon sauce. Plus a side of fries (because how could we not)?


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit

Dill Pickle

2 tablespoon



2 teaspoon

Dijon Mustard

10 ounce

Ground Pork

1 teaspoon


¼ cup

Monterey Jack Cheese


2 unit

Potato Buns

(ContainsEggs, Milk, Soy, Wheat)

Not included in your delivery

½ teaspoon


4 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat59 g
Saturated Fat19 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber6 g
Protein36 g
Cholesterol145 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Thinly slice pickle into rounds.


Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.


In a small bowl, combine mayonnaise, mustard, and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper.


In a medium bowl, combine pork, cumin, and remaining Fry Seasoning. Season generously with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.


Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. One minute before they’re done, top each patty with cheese; cover to melt cheese and allow patties to finish cooking.


Halve buns. Place 1 TBSP butter (2 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, about 30 seconds. Toast buns until golden brown, then brush with melted butter. Fill each with a patty, pickle slices, and sauce. Serve with potato wedges on the side.