Cinco de Mayo Burger
This recipe makes 2 double decker burgers
Ingredients
- 350 grams 12 oz Johnston’s Regular Ground Pork
- 1 tablespoon finely diced fresno chili
- 1 tablespoon finely chopped cilantro
- 2 regular sized hamburger buns plus 2 additional heels for center section
- ¼ cup mayonnaise
- 2 chipotle pepper in adobo sauce plus a teaspoon of adobo sauce
- 2 tablespoons chopped white/yellow onion
- ½ cup shredded iceberg lettuce
- 2 slices Monterey Jack cheese
- 6 pickled jalapeños optional for heat
- Salt and pepper to taste
Instructions
- Combine pork, diced chilis and chopped cilantro and mix until evenly distributed. Divide equally to make 4 patties with a diameter slightly bigger than bun.
- Cut bottom crust from 2 additional heels. These will be center section of burger.
- Mix mayonnaise and chipotle peppers with adobo sauce.
- Heat BBQ or skillet on stove to medium high heat.
- Cook patties on one side for 2 or 3 minutes until partially cooked. Season with salt and pepper and flip. Season second side with salt and pepper and top each patty with a ½ tablespoon diced onion. Continue to cook until each patty is 74°C internal (165°F).
- In the meantime, build the buns as follows. On 2 heels plus 2 center heels, add 1 tablespoon sauce and top with 2 tablespoons shredded lettuce. On bottom heel, add 1 slice cheese. On middle section, add 3 pickled jalapeños. Then add 1 cooked pork patty to each bottom and middle section. Stack together and add top bun.
- Enjoy!
