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Chile Rellenos-Inspired Pork Burgers
High Protein
New
Chile Rellenos-Inspired Pork Burgers

with Roasted Hot Peppers, Guacamole and Cilantro Mayo

8 min
Difficulty: 2/3
Mexican

Ingredients: Russet potato • Poblano pepper • Ground pork • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Tags

30-min-or-less
High Protein
New
SEO
Ingredients
Ground Pork

Ground Pork

250 g

Russet Potato

Russet Potato

2 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Panko Breadcrumbs

Panko Breadcrumbs

0.33 cup

Hot Pepper

Hot Pepper

2 unit(s)

Spring Mix

Spring Mix

28 g

Cilantro

Cilantro

7 g

Monterey Jack Cheese, shredded

Monterey Jack Cheese, shredded

0.5 cup

Mayonnaise

Mayonnaise

4 tbsp

Guacamole

Guacamole

3 tbsp

Mexican Seasoning

Mexican Seasoning

16 g

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Make wedges

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the Mexican Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)

2
Roast peppers

  • Meanwhile, core, then cut hot pepper into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
  • To an unlined baking sheet, add hot peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
  • Roast in the top of the oven for 12-16 min, stirring halfway through, until tender. 
  • Roughly chop cilantro.

3
Make patties

  • Meanwhile, to a medium bowl, add pork, half the cilantro, panko, remaning Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. 
  • Form mixture into two (four) 4-inch-wide patties. (NOTE: Your mixture may look wet; this is normal.)

4
Cook patties

  • Heat a large non-stick pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry 5-6 min per side, until cooked through.**
  • Sprinkle cheese over patties. Remove from heat and for 2 min until cheese melts.

5
Toast buns and make cilantro mayo

  • When wedges and peppers are done, remove from oven.
  • Halve buns.
  • Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
  • In a small bowl, combine mayo and remaining cilantro.

6
Finish and serve

  • Spread guacamole on bottom buns.
  • Stack spring mix and patties on bottom buns. Top with hot peppers.
  • Spread some of the cilantro mayo on top buns. Close burgers with top buns.
  • Divide fries and burgers between plates. Serve with remaining cilantro mayo for dipping.

Nutrition per serving

1220

kcal

Calories

68

g

Fat

19

g

Saturated Fat

104

g

Carbohydrate

10

g

Sugar

12

g

Dietary Fiber

51

g

Protein

145

mg

Cholesterol

1530

mg

Sodium

1

g

Trans Fat

1950

mg

Potassium

350

mg

Calcium

9

mg

Iron

with Roasted Hot Peppers, Guacamole and Cilantro Mayo

8 min 2/3

with Roasted Hot Peppers, Guacamole and Cilantro Mayo

8 min 2/3
Veggie

with Roasted Hot Peppers, Guacamole and Cilantro Mayo

8 min 2/3
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