When it comes to dinner, there’s a magical ingredient that never fails to make things, conservatively, 50x more delicious: GUAC. And when it tops a burger (!), you can bet you’re in for a treat. Here, Southwest-spiced pork patties are cooked to perfection, topped with chunky guacamole and juicy tomato slices, and piled into buttery buns. On the side, there’s crispy potato wedges...because how could we not?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Potato Buns(ContainsWheat, Milk, Eggs, Soy)
Yukon Gold Potatoes
Southwest Spice Blend
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Cut potatoes into ½-inchthick wedges. Halve, peel, and mince shallot. Halve tomato crosswise; thinly slice one half into rounds and finely dice other half (for 4, slice whole tomato into rounds; dice remaining tomato). Halve lime. Halve buns.
Toss potatoes on a baking sheet with a large drizzle of oil, salt, pepper, and half the Southwest Spice (you’ll use the rest later). Roast on top rack until golden brown and crispy, 20-25 minutes.
Meanwhile, in a small bowl, combine guacamole, 1 TBSP minced shallot (3 TBSP for 4 servings), diced tomato, and lime juice to taste. Season with salt and pepper.
In a large bowl, combine pork, cumin, remaining shallot, remaining Southwest Spice, ½ tsp salt (1 tsp for 4 servings), and pepper. Form into two equal-sized patties (four patties for 4), each slightly 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.
Toast buns until golden; spread cut sides with softened butter. Spread top buns with guacamole and drizzle with hot sauce to taste. Build burgers with patties and sliced tomato. Serve with potato wedges on the side.