HelloFresh
topBanner
BBQ Cheddar Pork Burgers

BBQ Cheddar Pork Burgers

with Chipotle Aioli & Potato Wedges

Hall Of Fame
Read more

These bodacious burgers are positively layered with flavor. Fry-spiced and onion-studded pork burgers are topped with melty cheddar and a tangle of BBQ-spiked onion, then tucked into toasty buns. A slick of chipotle aioli holds it all together, giving you the perfect, flavor-packed bite. With a heap of crispy oven fries on the side, we hope you’re prepared for total taste bud takeover.

Allergens:EggsMilkWheatSoy

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

2 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Chipotle Powder

4 tablespoon

BBQ Sauce

1 tablespoon

Fry Seasoning

10 ounce

Ground Pork

½ cup

Cheddar Cheese

(ContainsMilk)

2 unit

Potato Buns

(ContainsEggs, Milk, Wheat, Soy)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4561 kJ
Calories1090 kcal
Fat61 g
Saturated Fat22 g
Carbohydrate96 g
Sugar26 g
Dietary Fiber7 g
Protein38 g
Cholesterol155 mg
Sodium1360 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.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Medium Bowl
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Cut potatoes into ½-inch-thick wedges. Halve buns. • In a small bowl, combine mayonnaise with chipotle powder to taste (start with a pinch, then taste and add more from there if desired). Season with salt and pepper; set aside. • 4 SERVINGS: Mince a few onion slices until you have 4 TBSP.

2

• Melt 1 TBSP butter in a large pan over medium heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. • Stir in half the BBQ sauce (you’ll use the rest later); cook until sauce is warmed through, 1-2 minutes. Turn off heat; transfer to a medium bowl. Wash out pan. • TIP: Lower heat and add a splash of water if onion begins to burn.

3

• While onion cooks, 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, 20-25 minutes.

4

• While potatoes roast, in a large bowl, combine pork*, minced onion, remaining Fry Seasoning, salt (we used ½ tsp kosher salt), and pepper. • Form into two patties, each slightly wider than a burger bun. • 4 SERVINGS: Use 1 tsp kosher salt. Form mixture into four patties.

5

• Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. Remove from pan and set aside. • While patties cook, toast buns until golden.

6

• Spread bottom buns with remaining BBQ sauce. Spread top buns with chipotle aioli. Fill buns with patties and caramelized onion. • Divide burgers between plates and serve with potato wedges on the side.