Mexican Pork Burgers with Chipotle Mayo


  1. To make the slaw, chuck everything into a mixing bowl and add a good pinch of salt. Toss together and set to one side.
  2. To make the burgers, put the pork, 2 tbsp of the chipotle chilli paste, cumin, oregano, garlic powder and a good pinch of salt into a mixing bowl. Mix together really well and divide into four. Shape into burgers and brush with oil.
  3. Preheat the BBQ to high and cook the burgers for 4-5 minutes a side until charred and juicy. Add the cheese for the last minute to melt. To cook indoors, preheat the oven to 180 fan and heat a non-stick oven proof frying pan over a high heat. Cook the burgers for 2-3 minutes on one side to colour, turn and then place the pan into the hot oven for 3-4 minutes to finish off cooking. Put the cheese on for the last minute to melt.
  4. Meanwhile, mix the mayonnaise with the remaining chipotle chilli paste, lime juice and a pinch of salt.
  5. To serve, spread the mayonnaise onto the buns. Top with some of the slaw and then add the burgers. Serve immediately with the remaining slaw at the table.


Serves 4

For the burgers
500g pork mince
4 tbsp chipotle chilli paste
2 tsp ground cumin
2 tsp dried oregano
1 tsp garlic powder
1 tbsp olive oil
100g mayonnaise
¼ lime
4 brioche burger buns
4 slices Monterey Jack cheese
Sea salt

For the slaw
150 red cabbage, shredded
150 white cabbage, shredded
1 carrot, grated
A handful of finely chopped coriander leaves
1 red chilli, finely chopped
The juice of a lime
1 tbsp olive oil
Sea salt

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