Rockin’ Guac’in Pork Burgers

Name: Rockin’ Guac’in Pork Burgers with Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Potato Buns; 12 ounce Yukon Gold Potatoes; 1 unit Shallot; 1 unit Roma Tomato; 1 unit Lime; 1 tablespoon Southwest Spice Blend; 4 tablespoon Guacamole; 10 ounce Ground Pork; 1 teaspoon Cumin; 1 teaspoon Hot Sauce; 4 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Potato Wedges

Recipe Development TeamPublished on August 23, 2019

4.1

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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?

Allergens:

Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Potato Buns

(Contains: Milk, Eggs, Soy, Wheat)

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

1 unit

Roma Tomato

1 unit

Lime

1 tablespoon

Southwest Spice Blend

4 tablespoon

Guacamole

10 ounce

Ground Pork

1 teaspoon

Cumin

1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4058 kJ

Calories970 kcal

Fat54 g

Saturated Fat16 g

Carbohydrate77 g

Sugar13 g

Dietary Fiber11 g

Protein34 g

Cholesterol120 mg

Sodium1160 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

•Baking Sheet

•Small Bowl

•Large Bowl

•Large Pan

Instructions

PDF

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.