Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pork Chorizo & Guacamole Burgers
with Lime & Peanut Slaw
35 MIN
4 Servings
From the Test Kitchen
These flavor-packed burgers feature ground chorizo (a Mexican-style spiced pork sausage) topped with melty mozzarella cheese and creamy guacamole. A side of cabbage and tomato slaw combined with mayonnaise, fresh lime juice, and crunchy peanuts lends it all zesty, creamy contrast.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories730 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
18 oz Pork Chorizo
-
4 Potato Buns
-
4 oz Grape Tomatoes
-
1 Lime
-
1 lb Green Cabbage
-
½ cup Guacamole
-
¼ cup Mayonnaise
-
3 Tbsps Roasted Peanuts
-
4 oz Fresh Mozzarella Cheese
-
¼ cup Panko Breadcrumbs
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise; squeeze the juice into a large bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes. Thinly slice the cheese. Halve the buns.
2
Make the slaw
To the bowl of lime juice, add the mayonnaise and lime zest. Season with salt and pepper; whisk to combine. Add the sliced cabbage and halved tomatoes. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Form the patties
In a large bowl, combine the chorizo and breadcrumbs. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate.
4
Cook the patties
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 5 to 6 minutes, or until the cheese is melted and the patties are browned and cooked through.* Transfer to a plate; wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
5
Toast the buns & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, guacamole, and cooked patties. Serve the burgers with the slaw on the side. Garnish the slaw with the peanuts. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise; squeeze the juice into a large bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes. Thinly slice the cheese. Halve the buns.
2
Make the slaw
To the bowl of lime juice, add the mayonnaise and lime zest. Season with salt and pepper; whisk to combine. Add the sliced cabbage and halved tomatoes. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Form the patties
In a large bowl, combine the chorizo and breadcrumbs. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate.
4
Cook the patties
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 5 to 6 minutes, or until the cheese is melted and the patties are browned and cooked through.* Transfer to a plate; wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
5
Toast the buns & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, guacamole, and cooked patties. Serve the burgers with the slaw on the side. Garnish the slaw with the peanuts. Enjoy!
Tips from Home Chefs