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South of the Border Burgers
These burgers are made with ground pork and chicken, and they’re so delicious, you won’t miss the red meat!
Ingredients
- Burgers
- 1 lb. (450 g) ground pork
- ½ lb. (225 g) ground chicken
- 1½ tbsp (22 mL) Tex-Mex Rub
- 4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
- 1 tbsp (15 mL) vegetable oil
- 4 slices mozzarella cheese
- 4 hamburger buns
- 4 large lettuce leaves (iceberg or romaine)
- 4 slices of tomato
- Guacamole
- 2 avocados
- ½ lime, juiced (about 2 oz./60 mL)
- 2 green onions, finely chopped
- 1 tsp (5 mL) Tex-Mex Rub
Directions
Combine the pork and chicken in a bowl and stir in 1½ tbsp (22 mL) of the rub and all of the grated cheddar. Divide the meat into 4 equal portions and form into patties. Transfer the patties to a plate and freeze for 15 minutes.
Meanwhile, for the guacamole, mash the avocados in a bowl. Add the remaining ingredients and stir to combine.
Heat the oil in a 12" (30-cm) skillet or grill pan over medium heat. Cook the patties, flipping halfway through, until they’re golden and the temperature reaches 165°F (74°), 10–15 minutes. Top each patty with a slice of mozzarella for the last 2 minutes of cooking and cover with the lid to melt. Remove the patties from the pan and let them rest.
Return the skillet to low heat. Place the buns, cut-side down, on the skillet to toast.
Serve with the guacamole, lettuce, and tomato.
Yield:
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 930, Total Fat 67 g, Saturated Fat 24 g, Cholesterol 185 mg, Sodium 940 mg, Carbohydrate 35 g, Fiber 7 g, Sugars 5 g (includes 0 g added sugar), Protein 49 g
Cook's Tips:
Easy Change-Ups
Skip the Pork: The pork in these burgers gives them a richer, deeper flavor, but they’re still delicious with all chicken or ground turkey.
Add Some Heat: Try these burgers with pepper jack cheese for a little extra heat.
