Mexican-Style Lean Pork & Pineapple Burger, Chips & Mayo
This delicious Mexican burger will have you shouting ¡Arriba! The succulent lean pork patty is full of flavour from the toasted cumin seeds and smoked paprika. You'll slow roast the pineapple alongside the chips for a sweet and tangy hit that pairs perfectly with the richness of the pork.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Chop your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up
Add your pineapple slices (save the juice for later!) to a separate tray (or two!)
Put the trays in the oven for 25 min or until the pineapple is golden and the chips are crispy
While the chips are cooking, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat
Once hot, add your cumin seeds and cook for 1-2 min or until fragrant
Once fragrant, transfer the toasted cumin seeds to a large bowl and reserve the pan
Add your lean pork mince (remove paper if required!), soy sauce, ground smoked paprika and panko breadcrumbs to the large bowl with toasted cumin seeds
Give everything a good mix up until thoroughly combined (clean hands are the best way!)
Shape into 1 equal-sized burger patty per person
Tip: kneading the patties for longer will make them more tender!
Return the pan to a high heat with a drizzle of vegetable oil
Once hot, add the burger patty[ies] to the pan, press down firmly with a spatula and cook for 5 min
Flip the patty[ies] and reduce the heat to medium-high and cook for 5 min further until cooked through (no pink meat!) and charred
Tip: Cooking for 5? You may need to do this in batches!
Meanwhile, slice your brioche bun[s] in half
Once the pineapple slices are nearly done, remove the tray[s] from the oven, then add the brioche halves, cut-side up, to the tray[s]
Return the tray[s] to the oven and cook for a final 3-4 min or until the brioche halves are warmed through
Meanwhile, combine your mayo with 1 tbsp [1 1/2 tbsp] [2 tbsp] reserved pineapple juice and half your cayenne pepper (can't handle the heat? Go easy!) and give everything a good mix up – this is your spicy mayo
Tip: Save the remaining cayenne for another recipe!
Trim, then finely slice your spring onion[s]
Wash your lettuce and pat dry with kitchen paper then chop into quarters lengthways – these are your lettuce wedges
To assemble your burger, top the brioche base with some of the spicy mayo, a burger patty, the roasted pineapple and finish with the brioche lid
Serve with the chips and lettuce wedges to the side
Drizzle the remaining spicy mayo over the wedges and garnish with the sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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