HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Pork Burgers
Southwestern Pork Burgers

Southwestern Pork Burgers

with Chipotle Sauce and Breaded Zucchini

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Think you know burgers? Think again: these patties defy any expectations you might’ve had. For starters, they’re made with pork, which has a light and lean flavor that’s perfect for dressing up with bold, earthy spices inspired by Tex-Mex cuisine. When you add on melty cheddar cheese and a creamy chipotle sauce, things only get better (and then some when you factor in the crispy breaded zucchini on the side).


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


½ cup

Panko Breadcrumbs


1 tablespoon

Southwest Spice Blend

6 tablespoon

Sour Cream


10 ounce

Ground Pork

1 teaspoon

Garlic Powder

2 slice

Cheddar Cheese


2 unit

Brioche Buns

(ContainsWheat, Milk, Eggs, Soy)

1 unit


2 tablespoon



1 teaspoon

Chipotle Powder

Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat63 g
Saturated Fat22 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber4 g
Protein42 g
Cholesterol185 mg
Sodium1080 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Line a baking sheet with foil and lightly oil. Trim zucchini, then slice into ⅓-inch-thick rounds. Slice tomato into thin rounds. On a plate or dish, mix panko with a drizzle of oil, 1 tsp Southwest spice (save the rest for step 3), and a pinch of salt and pepper.


Brush half the sour cream (3 TBSP) onto one side of each zucchini round. Season with salt and pepper. Working one round at a time, press coated sides of zucchini into panko mixture, pressing to adhere. Arrange on lined baking sheet with coated side facing up. Bake in oven until zucchini is tender and panko is golden brown, 20-22 minutes.


Meanwhile, place pork, half the garlic powder, and remaining Southwest spice in a medium bowl (we sent extra spice). Mix to combine. Season with salt and pepper. Using your hands, shape mixture into two patties, each slightly wider than the buns.


Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until almost at desired doneness, 4-5 minutes per side. Top each patty with a slice of cheddar, then cover pan with a lid or aluminum foil. Let cheddar melt, about 1 minute. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden, 3-5 minutes.


Halve lime. In a small bowl, stir together mayonnaise, a squeeze or two of lime, ¼ tsp chipotle powder (we sent more), and remaining sour cream and garlic powder. Season with salt and pepper. TIP: Give the sauce a taste and add more chipotle or lime if you like (you may not use all—save the rest for another use).


Spread as much chipotle sauce as you like onto cut sides of buns. Fill buns with patties and tomato slices. Serve with zucchini on the side. Use any remaining sauce for dipping.