BBQ Cheddar Pork Burgers

Name: BBQ Cheddar Pork Burgers with Chipotle Aioli & Roasted Broccoli
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 12 oz Potato; 2 tbsp Mayonnaise; 1 tsp Chipotle Powder; 4 tbsp Barbecue Sauce; 1 tbsp Fry Seasoning; 10 oz Ground Pork; 1/2 cup Cheddar Cheese; 2 Potato; 1 tbsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper; 8 oz Broccoli

with Chipotle Aioli & Roasted Broccoli

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
12 oz Potato
2 tbsp Mayonnaise
1 tsp Chipotle Powder
4 tbsp Barbecue Sauce
1 tbsp Fry Seasoning
10 oz Ground Pork
1/2 cup Cheddar Cheese
2 Potato
1 tbsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper
8 oz Broccoli

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Original Source

www.hellofresh.com

Instructions

6 steps

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 (4 TBSP for 4 servings). 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.

Cut broccoli florets into bite-size pieces if necessary (save potatoes for another use).
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. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.

Stir in half the BBQ sauce (you’ll use the rest later); cook until sauce is warmed through, 1-2 minutes more.

Turn off heat; transfer to a medium bowl. Wash out pan.
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 and tender, 20-25 minutes.

Swap in broccoli for potatoes; roast for 15-20 minutes.
4

While potatoes roast, in a large bowl, combine pork*, minced onion, remaining Fry Seasoning, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Form into two patties (four patties for 4), each slightly wider than a burger bun.
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.

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.

Ground Pork is fully cooked when internal temperature reaches 160º.

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