Cuban Stuffed Pork Burger
with chili cumin potatoes
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 0.317 oz. Pickle Relish
- ½ oz. Baby Arugula
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½ oz. Mayonnaise
- 2 tsp. Chile and Cumin Rub
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1½ oz. Shredded Swiss Cheese
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2 Pretzel Buns
- 2 Russet Potatoes
- 1 Tbsp. Grained Dijon Mustard
- 12 oz. Ground Pork
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1010
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Carbohydrates80g
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Fat53g
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Protein48g
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Sodium1804mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prep
cut potatoes into ½ inch wedges combine mayo, mustard and pickle relish slice pretzel bun
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2 making cooking the potatoes
toss potatoes with 2 t olive oil, ¼ t salt and chile cumin rub place on prepared tray and bake in oven at 400 degrees for 16-18 minutes until tender
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3 forming burgers
in mixing bowl combine pork with ¼ t salt and a pinch of pepper form into 4 even sized patties place cheese in center of 2 patties and place other two patties on top, form seal around outside press until even, ok if some cheese is exposed season each with a pinch of salt and pepper
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4 cooking burgers
in a large non stick oven medium high heat add 1 T olive oil and sear burgers 3-4 minutes per side until golden brown place on same baking tray as potatoes and cook for 8-10 minutes toast bun when burgers are done
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5 plate
plate
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