Pork Chorizo & Guacamole Burgers with Lime & Peanut Slaw

Pork Chorizo & Guacamole Burgers

with Lime & Peanut Slaw

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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Available Options

  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Black Bean Patties from Actual Veggies®
    includes 4 Black Bean & Red Pepper Patties View recipe
    • with Ground Pork Chorizo

    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.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    Pork Chorizo & Guacamole Burgers with Lime & Peanut Slaw
    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
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Make the slaw
    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.

    Form the patties
    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.

    Cook the patties
    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.

    Toast the buns & serve your dish
    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

    Get Plans

    Pork Chorizo & Guacamole Burgers

    Prepare the ingredients
    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.

    Make the slaw
    Form the patties
    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.

    Cook the patties
    Toast the buns & serve your dish
    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!

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