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Mexican pork and pineapple burgers

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Ingredients

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FOR THE SWEET POTATO WEDGES
4 large sweet potatoes, skin on and cut into wedges
1 tbsp smoked paprika
2 tbsp vegetable oil
FOR THE BURGER
500g pork mince (10% fat)
4 spring onions, trimmed and finely diced
2 garlic cloves, crushed
1/2 x 30g pack fresh coriander, finely chopped
1 tbsp chipotle chilli paste
1/2 tsp ancho chilli flakes
1 lime, zest and juice
1 tsp ground cumin
Olive oil, for brushing
1 x 227g tin sliced pineapple, in juice, drained
4 sesame brioche buns
1 small iceberg lettuce, finely shredded
2 salad tomatoes, thinly sliced
FOR THE AVOCADO CREAM
2 avocados, stoned
3 tbsp Greek yoghurt (0% fat)
TO SERVE
Chilli jam

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Mexican pork and pineapple burgers

This chipotle pork burger, served in a brioche bun and sandwiched between grilled pineapple and avocado cream, is the ultimate weeknight treat for spicy food lovers. The key is to use pork mince which has a good proportion of fat to ensure the patties stay juicy. For a healthy side, try my oven-baked sweet potato wedges which are a high-fibre alternative to traditional chips.

Features:
    Cuisine:
    • 50 Mins
    • Serves 4
    • Easy

    Ingredients

    • FOR THE SWEET POTATO WEDGES

    • FOR THE BURGER

    • FOR THE AVOCADO CREAM

    • TO SERVE

    Directions

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    1. Coat the sweet potato with the smoked paprika and oil and spread out in a large roasting tin. Place in a preheated oven at 200C and bake for 40-45 minutes or until soft on the inside and crisp on the edges.

    2. To make the burgers, break the pork mince up in a bowl and mix well with the spring onions, garlic, coriander, chipotle chilli paste, ancho chilli flakes, lime zest and cumin. Season generously with salt and pepper and shape the mixture into four patties using your hands.

    3. Place each burger on a plate and refrigerate for 30 minutes to firm up.

    4. To make the avocado cream, mash the avocado in a small bowl and fold through the yoghurt and the juice of your zested lime. Season to taste and decant into a bowl.

    5. To cook the pork burgers, heat a griddle pan until just starting to smoke and lightly rub the burgers on both sides with olive oil.

    6. Grill the pork burgers over a medium-high heat for 4 minutes on each side, rotating once to achieve a criss-cross pattern from the bar marks.

    7. While the burgers rest, wipe the griddle pan clean and add the pineapple slices. Grill for 2 minutes on each side or until nicely coloured. Repeat with the burger buns, then divide between plates.

    8. Top each burger bun with the avocado cream, followed by the shredded lettuce, sliced tomato, pork burger and grilled pineapple. Serve with the sweet potato wedges and chilli jam on the side.

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