Rockin’ Guac’in Pork Burgers

Name: Rockin’ Guac’in Pork Burgers with Potato Wedges
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 Potato; 12 oz Potato; 1 unit Shallot; 1 Tomato; 1 Lime; 1 tbsp Southwest Spice Blend; 4 tbsp Guacamole; 10 oz Ground Pork; 1 tsp Cumin; 1 tsp Hot Sauce; 4 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

with Potato Wedges

By Recipe0 System

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?

Mexican

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Potato
12 oz Potato
1 unit Shallot
1 Tomato
1 Lime
1 tbsp Southwest Spice Blend
4 tbsp Guacamole
10 oz Ground Pork
1 tsp Cumin
1 tsp Hot Sauce
4 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

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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 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.
2

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.
3

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.
4

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.
5

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.
6

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.

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