Cuban Pork Burgers

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Yukon Gold potatoes
  24 oz
• butter
  2 tbsp
• cumin
  2 tsp
• dijon mustard
  4 tsp
• dill pickle
  2 unit
• fry seasoning
  2 tbsp
• ground pork
  20 oz
• mayonnaise
  4 tbsp
• pepper
• potato buns
  4 unit
• salt
• sugar
  1 tsp
• vegetable oil
  2.667 tbsp

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut Yukon Gold potatoes into ½-inch-thick wedges. Thinly slice dill pickle into rounds.

   Yukon Gold potatoes: 24 oz, dill pickle: 2 unit
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of vegetable oil , half the fry seasoning (use the rest later), salt , and pepper . Roast on top rack until browned and crispy, ⏱️ 25 minutes .

   vegetable oil: 2.667 tbsp, fry seasoning: 2 tbsp, salt, pepper
3. 

   3

   In a small bowl , combine mayonnaise , dijon mustard , and sugar (use half for 2 servings). Season with salt and pepper.

   mayonnaise: 4 tbsp, dijon mustard: 4 tsp, sugar: 1 tsp
4. 

   4

   In a medium bowl , combine ground pork , cumin , and remaining Fry Seasoning. Season generously with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.

   ground pork: 20 oz, cumin: 2 tsp
5. 

   5

   Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, ⏱️ 6 minutes per side. One minute before they’re done, top each patty with Monterey Jack cheese ; cover to melt cheese and allow patties to finish cooking.

   Monterey Jack cheese: ½ cup
6. 

   6

   Halve potato buns . Place butter in a small, microwave-safe bowl. Microwave until melted, ⏱️ 30 seconds . Toast buns until golden brown, then brush with melted butter. Fill each with a patty, pickle slices, and sauce. Serve with potato wedges on the side.

   potato buns: 4 unit, butter: 2 tbsp