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Mexican Pork and Chicken Burgers

Terry Brennan

Whether you’re hosting a gathering for Memorial weekend or just keeping it low key, a tasty twist on the usual burgers using different meat can produce delicious results for your backyard barbecue—especially when they’re topped with flavorful ingredients like ripe avocados and juicy tomatoes, and unexpected condiments such as lime mayonnaise.

This burger by Bruce Aidells (author of The Great Meat Cookbook, among others), which appeared in Real Food, is presented like a Mexican sandwich, or torta, on a soft French roll. It uses many of the flavorings and garnishes that Bruce said he has come to love from the all-too-frequent visits to his neighborhood taco wagons.

These burgers can be made up to four hours ahead and refrigerated until you’re ready to fire up the grill, making it even easier to enjoy the kick-off weekend to grilling season. That’s plenty of time to whip up some Margaritas or crack open a cold cerveza!

Mexican Pork and Chicken Burgers

Serves 4

Lime mayonnaise:
½ c. mayonnaise
1 Tbsp. lime juice
¼ c. chopped cilantro

1 lb. ground pork
½ lb. ground chicken
2 tsp. minced garlic
1½ Tbsp. chili powder
½ c. chopped cilantro
2 tsp. lime zest
1½ tsp. kosher salt
½ tsp. freshly ground black pepper

1½ c. shredded Monterey Jack cheese
4 French rolls, split and toasted
Sliced avocado
Thinly sliced ripe tomato
Thinly sliced red onion
Shredded iceberg lettuce
Lime wedges

To make lime mayonnaise, combine mayonnaise with lime juice and cilantro in a small bowl. Refrigerate until ready to use.

To make burgers, in a medium bowl combine pork, chicken, garlic, chili powder, cilantro, lime zest, salt, and pepper. Use your hands to lightly blend the mixture. Shape into 4 oval patties roughly the size of the French rolls and set aside or refrigerate until ready to grill.

Preheat grill to medium. Place burgers on grill and cook 3 to 4 minutes per side. Mound cheese over each patty, cover, and cook until cheese has melted, about a minute more.

Spread lime mayonnaise over inside of rolls. Place a patty on the bottom half of each roll, then garnish with sliced avocado, tomato, onion, and lettuce. Top with other half of roll. Serve with lime wedges on the side for guests to squeeze over burgers.

Nutrition info, Mexican Pork and Chicken Burgers (per serving): CALORIES 796 (479 from fat); FAT 53g (sat. 18g); CHOL 155mg; SODIUM 1374mg; CARB 29g; FIBER 2g; PROTEIN 49g

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Home Cook Stephanie Meyer, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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