Southwestern pork burgers with chipotle mayo and jicama fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grill Friendly

Southwestern pork burgers with chipotle mayo and jicama fries

Soy-Free, Dairy-Free, Family-Friendly

2 Servings, 780 Calories/Serving

30–45 Minutes

A fun and tropical take on burgers and fries, these pork patties are blended with mango and served with jicama instead of potato fries.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic jicama (about 1 pound)
  • 1 organic lime
  • Sun Basket Tex-Mex seasoning blend (chili powder - onion powder - granulated garlic - sweet smoked paprika - dried Mexican oregano)
  • 10 ounces ground pork
  • 1 organic unripe mango
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • 2 whole wheat buns
  • Sun Basket chipotle mayo (paleo mayo - chipotle chile powder - sweet smoked paprika)
Chef's Tip
You can skip the cooking of the jicama fries in the pan and simply roast them at 400°F, turning them once halfway through, until browned all over, 15 to 20 minutes.
Grill It
Prepare a medium-hot fire in a grill. Set the pork burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, 3 to 4 minutes per side.

Nutrition per serving

Calories: 780, Protein: 46g (92% DV), Fiber: 22g (88% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 800mg (33% DV), Carbohydrates: 81g (27% DV), Total Sugars: 16g, Added Sugars: (buns contain organic molasses, organic brown sugar, and organic barley malt): 3g (6% DV).
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the jicama fries

Heat the oven to 200°F.
  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Measure 1 teaspoon [2 tsp] Tex-Mex seasoning blend. Save the remaining seasoning blend for the burgers.
In a large bowl, combine the jicama, 1 tablespoon [2 TBL] lime juice, and 1 teaspoon [2 tsp] seasoning blend; season with salt and pepper and toss to coat.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the jicama and cook, stirring occasionally, until browned and just tender, 4 to 6 minutes. Transfer the jicama fries to a sheet pan. Add more oil between batches if needed. Keep the fries warm in the oven while you prepare the rest of the meal. Do not clean the pan.
While the jicama fries cook, start preparing the patties.

2

Make the patties

  • Cut a small corner from the ground pork packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Finely chop half the mango. Cut the remaining half crosswise into ¼-inch-thick slices and set aside for serving.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a medium bowl, combine the ground pork, chopped mango, scallions, and remaining seasoning blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] ½-inch-thick patties.

3

Cook the patties

In the same pan used for the jicama, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Do not clean the pan.
While the patties cook, prepare the cilantro.

4

Prep the cilantro; toast the buns

  • Set aside two-thirds of the whole cilantro sprigs for topping the burgers. Coarsely chop the remaining cilantro for garnish.
In the same pan used for the patties, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

5

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and top with the burger patties. Slather each with 1 tablespoon chipotle mayo and top with the whole cilantro sprigs. Close with the bun tops.

Serve

Transfer the burgers to individual plates. Add the jicama fries and mango slices and garnish with the chopped cilantro. Serve the lime wedges and remaining chipotle mayo on the side.
Kids Can!
  • Juice the lime.
  • Measure the seasoning blend.
  • Season the jicama.
  • Separate the cilantro sprigs.
  • Garnish with the chopped cilantro.