Cuban Pork Burgers
with Dill Pickle and Creamy Mustard Sauce
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.
Ingredients
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
1 unit
Dill Pickle
2 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
10 ounce
Ground Pork
1 teaspoon
Cumin
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
½ teaspoon
Sugar
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
