Cheesy Mexican Style Pork Burger
with Lettuce and Tomato Salad
This Cheesy Mexican Style Pork Burger hits the spot. Mexican style spice mix gives this dish a tasty boost, made with chillies, cumin seeds, paprika and thyme.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 sachet(s)
Mexican Style Spice Mix
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
½ unit(s)
Lime
125 grams
Baby Plum Tomatoes
½ unit(s)
Iceberg Lettuce
1 unit(s)
Carrot
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
30 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, Mexican style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. Season with pepper, then mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total.
Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While the burgers cook, zest and halve the lime. Halve the baby plum tomatoes.
Trim the lettuce (see ingredients for amount), reserve 1 leaf per person, then thinly slice the rest.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Halve the burger buns. Grate the cheese.
When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers.
Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt.
Meanwhile, pop the lime zest and mayo (see pantry for amouunt) into a small bowl. Season with salt and pepper, mix together, then set aside.
Squeeze some lime juice into another medium bowl and season with salt and pepper. Add a drizzle of oil and a pinch of sugar (if you have any). Mix together, then set the dressing aside.
When everything's almost ready, pop the burger buns onto a baking tray and into your oven to warm through, 2-3 mins.
When everything's ready, spread the lime mayo over the bun bases. Top with the cheesy burgers and the reserved lettuce leaves, then sandwich shut with the bun lids.
Toss the sliced lettuce, tomatoes and carrot ribbons in the bowl of dressing, then serve your burgers with the salad alongside.
Enjoy!
