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Citrus Mojo Pork Burgers

Citrus Mojo Pork Burgers

with Pickles, Zesty Mayo & Roasted Potato Wedges

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Get your dinner mojo back with this flavorful burger! “Mojo” here actually refers to a citrusy, garlicky sauce beloved by many in the Caribbean. It’s typically used as a marinade for roasted pork, but ours gets folded into juicy pork patties AND stirred into mayo for an unforgettable topping. Served with roasted potato wedges on the side, this meal guarantees good dinner vibes only!

Tags:Good Climate Score
Allergens:WheatMilkEggsSoy

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

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

12 ounce

Potatoes

1 unit

Lime

1 unit

Mandarin Orange

1 clove

Garlic

2 unit

Potato Buns

(ContainsWheat, Milk, Eggs, Soy)

2 tablespoon

Mayonnaise

(ContainsEggs)

2 teaspoon

Dijon Mustard

1 tablespoon

Fajita Spice Blend

10 ounce

Ground Pork

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 unit

Sliced Dill Pickle

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1100 kcal
Fat67 g
Saturated Fat22 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber6 g
Protein34 g
Cholesterol140 mg
Sodium1480 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
Baking Sheet
Zester
Small Bowl
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

2

• While potatoes roast, zest and quarter lime. Quarter mandarin orange. Peel and mince garlic. Halve buns.

3

• In a small bowl, combine mayonnaise, half the mustard, half the lime zest, 1 TBSP olive oil, 1⁄2 tsp sugar, 1⁄4 tsp Fajita Spice Blend, juice from one lime wedge, and juice from one mandarin orange wedge (for 4 servings, use all the lime zest, 2 TBSP olive oil, 1 tsp sugar, 1⁄2 tsp Fajita Spice Blend, juice from two lime wedges, and juice from two mandarin orange wedges). Season with salt and pepper.

4

• In a medium bowl, combine pork, garlic, remaining Fajita Spice Blend, remaining mustard, 1⁄2 tsp salt, juice from one lime wedge, juice from one mandarin orange wedge, and pepper (for 4 servings, use 1 tsp of salt, juice from two lime wedges, and juice from two mandarin orange wedges). Form into two patties (four patties for 4), each slightly wider than a burger bun.

5

• Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook until cooked through, 4-6 minutes per side. • In the last minute of cooking, top each patty with Monterey Jack; cover pan to melt cheese. • Turn off heat; transfer patties to a plate. Wipe out pan.

6

• Melt 1 TBSP butter in the same pan over medium heat. Add buns, cut side down; toast until golden, 2-4 minutes. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) • Spread bottom and top buns with a thin layer of sauce. Fill buns with patties and pickle slices. • Divide cheeseburgers and potato wedges between plates. Serve with any remaining lime wedges, mandarin orange wedges, and sauce on the side.