Cheesy Cantina Pork Burgers

🥘 Ingredients

• black pepper
  1 pinch
• blue corn tortilla chips
  1 unit
• chicken stock concentrate
  1 unit
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• ground pork
  12 oz
• guacamole
  ½ cup
• hot sauce
  1 tsp
• mayonnaise
  3 tbsp
• mexican cheese blend
  ½ cup
• mexican spice blend
  2 tbsp
• panko breadcrumbs
  2 tbsp
• pico de gallo
  1 c
• potato bun
  2 buns
• salt
  ¼ tsp

🍳 Cookware

• large bowl
• large pan
• medium skillet
• small bowl

1. 

   1

   In a large bowl , combine ground pork , panko breadcrumbs , chicken stock concentrate , half the mexican spice blend , and ¼ tsp salt . Form into 2 patties, each slightly wider than a potato bun .

   ground pork: 12 oz, panko breadcrumbs: 2 tbsp, chicken stock concentrate: 1 unit, mexican spice blend: 2 tbsp, salt: ¼ tsp, potato bun: 2 buns
2. 

   2

   Drizzle cooking oil in a hot large pan , preferably nonstick. Add patties and cook until browned and cooked through ⏱️ 3 minutes per side. In the last ⏱️ 2 minutes , top patties with mexican cheese blend ; cover pan until cheese melts.

   cooking oil: 1 tbsp, mexican cheese blend: ½ cup
3. 

   3

   While patties cook, wash and dry produce. Toast buns in a medium skillet or toaster oven.
4. 4

   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 .

   cilantro: ¼ cup, mayonnaise: 3 tbsp, hot sauce: 1 tsp, black pepper: 1 pinch
5. 5

   Spread cut sides of buns with cilantro mayo. Fill with patties and half the pico de gallo (draining first).

   pico de gallo: 1 c
6. 6

   Serve burgers with blue corn tortilla chips . Top guacamole with remaining pico de gallo and serve on the side for dipping.

   blue corn tortilla chips: 1 unit, guacamole: ½ cup