In a
large
bowl, combine
ground pork
,
panko breadcrumbs
,
chicken stock concentrate
, half the
Mexican spice blend
, and
salt
(all the Mexican spice blend and ½ tsp salt for 4). Form into two paties (four paties for 4), each slightly wider that a burger bun. Drizzle
cooking oil
in a hot large, preferably nonstick pan. Add paties and cook until brown and cooked through, 3-5 minutes per side. In the last 1-2 minutes of cooking, top paties with
Mexican cheese blend
; cover pan until cheese melts.While paties cook, wash and dry produce. Toast
potato buns
.While buns toast, finely chop
cilantro
. In a
small
bowl, whisk together
mayonnaise
and as much cilantro and
hot sauce
as you like. Taste and season with
salt
and
black pepper
.Spread cut sides of the buns with mayo. Fill with paties and half of
pico de gallo
(draining first). Serve burgers with
blue corn tortilla chips
. Top
guacamole
with remaining pico de gallo and serve on the side for dipping. Ground pork is fully cooked when internal temperature reaches 160 degrees.
ground pork: 20 oz,
panko breadcrumbs: ½ cup,
chicken stock concentrate: 4 unit,
Mexican spice blend: 1 tsp,
salt: ¼ tsp,
cooking oil: 1 tsp,
Mexican cheese blend: 1 c,
potato buns: 4 unit,
cilantro: ½ oz,
mayonnaise: 1/2 c,
hot sauce: 2 tsp,
salt,
black pepper,
pico de gallo: 8 oz,
blue corn tortilla chips: 6 oz,
guacamole: 1/3 c
1In a large bowl, combine ground pork , panko breadcrumbs , chicken stock concentrate , half the Mexican spice blend , and salt (all the Mexican spice blend and ½ tsp salt for 4). Form into two paties (four paties for 4), each slightly wider that a burger bun. Drizzle cooking oil in a hot large, preferably nonstick pan. Add paties and cook until brown and cooked through, 3-5 minutes per side. In the last 1-2 minutes of cooking, top paties with Mexican cheese blend ; cover pan until cheese melts.While paties cook, wash and dry produce. Toast potato buns .While buns toast, finely chop cilantro . In a small bowl, whisk together mayonnaise and as much cilantro and hot sauce as you like. Taste and season with salt and black pepper .Spread cut sides of the buns with mayo. Fill with paties and half of pico de gallo (draining first). Serve burgers with blue corn tortilla chips . Top guacamole with remaining pico de gallo and serve on the side for dipping. Ground pork is fully cooked when internal temperature reaches 160 degrees.ground pork: 20 oz, panko breadcrumbs: ½ cup, chicken stock concentrate: 4 unit, Mexican spice blend: 1 tsp, salt: ¼ tsp, cooking oil: 1 tsp, Mexican cheese blend: 1 c, potato buns: 4 unit, cilantro: ½ oz, mayonnaise: 1/2 c, hot sauce: 2 tsp, salt, black pepper, pico de gallo: 8 oz, blue corn tortilla chips: 6 oz, guacamole: 1/3 c