Bunless Mexican Pork Burgers
with Chayote & String Pea Slaw
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
No bun, just lots of fun! For a fresh pop of veg with each bite, these ground pork patties are packed with green peas. A garlicky demi-glace sauce reinforces the savoury notes, counterpunched by a super-crisp chayote and string pea slaw stung with fresh lime.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Chayote
- 1 Garlic clove
- 100g String peas (sugar snap peas or snow peas)
- 1 Lime
- 60ml Vegetable demi-glace
- 150g Green peas
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Sulphites
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
6 g
Sodium
560 mg
Total Carb
28 g
Sugars
10 g
Protein
31 g
Fibre
8 g
Preparation
Prepare the patties
- Mince the garlic.
- In a medium bowl, lightly mash the green peas. Add the pork, ½ the garlic, ⅔ of the spices and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Peel and cut the chayote into matchsticks (or halve and thinly slice).
- Thinly slice the string peas lengthwise.
- Juice the lime.
Make the slaw
- In a large bowl, combine the chayote, string peas, lime juice, a drizzle of oil and S&P.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, ¼ cup water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring often, 1 to 2 min., until thickened.
Plate your dish
- Divide the patties and slaw between your plates.
- Spoon the sauce over the patties. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
