If juicy burgers with creamy aioli, a hit of spice and notes of char are what you looking for then look no further cause this Mexican pork burger has you covered! Quick to make and packed with flavour these pork burgers are gonna be your new game day secret weapon!
sponsored by Chalk Hill Wines, Mclaren Vale
Making Pork Burger Patties
The star of the show! It is a Mexican pork burger after all! My advice when making any burger is usually to have a little extra fat in the burger to keep them moist. This means buying the mincemeat with the highest fat content from the local grocery store, asking the butcher to give you a little extra fat in the ratio (75:25 meat:fat) is prob sufficient. OR, if you are making them at home add some bacon into the grinder.
Once you have the mince ready to go then season it generously and form it into 150g balls. Depending upon how you are cooking them you can form them into patties or leave them as balls. If I'm grilling then form them into patties bigger than the bun as they will shrink when cooked. If you are doing smash burgers then leave them as balls and smash them down onto a cast iron plate.
Either way, the tips to success are fat content, seasoning and cooking them hot/fast so you get a good sear.
Pickled Red Onions
Love them! I always have some on the go in the fridge. They literally take 5mins to prep and then leave em in the fridge to do their thing. Yep, you can buy them in a jar probably for about $5 but with 3 red onions, some spices from the pantry and a cup of vinegar you can make enough onions to last you a month (depending upon how many pork burgers you make!).
Check out my recipe HERE and thank me later 😉
There are 2 options here for you but given the 5-year-old has been home 24/7 with me at the moment I chose the cheat's route!
Typically, an aioli is made from egg yolks, a neutral oil, salt, lemon juice, garlic and maybe mustard. Whisk them all together and gradually add the oil to thicken. Once the base has been made you can add additional ingredients like herbs or spices.
For my cheat's version, grab yourself some garlic aioli from the shop and add finely chopped coriander and lime juice. The lime juice will thin out the aioli but don't worry we want it to be a bit of a hot mess!
FYI - if I was making a basic aioli myself HERE is the recipe and I would just substitute lemon juice for lime juice at the start!
Tips, Tricks & FAQ's
Poblanos, in my opinion, are the best in this recipe as they have a mild spice level but for those fans of bolder flavours, I would suggest grilled jalapenos next. If you are a fire-eater then you can step up to habanero but for me, this is just crazy as I can't taste anything after biting into one of those......
Sure can! I like to cook on the BBQ most of the time as it's always hot here in QLD and less clean up to do on the grill too 😉 Shape the patties and pop them into a smoking hot pan and grill for about 2 minutes per side and job done!
Nothing cause it's delicious! In all seriousness, I appreciate it's not everyone's cup of tea. There is no direct swap to keep the Mexican burger, well Mexican but if you still want a herbed aioli then parsley or dill works well. I would suggest adding a little extra lime juice and maybe some cracked black pepper and omitting the herbs. Alternatively, go down a different route and add a little chipotle, avocado or even paprika to the aioli
Chalk Hill Winery
Situated on Field street, Mclaren vale Chalk Hill Winery is a 1-minute drive from the town or about a 5-minute walk. They are a family-owned winery with 6th generation of growing and winemaking experience. With beautiful views over the Vale, the winery is open daily from 11am they offer a range of tastings at their beautiful cellar door.
I was lucky enough to visit some while ago and taste through a good portion of their range. I think what I loved about the experience was it was the staff who clearly care and the family ethos was definitely present. Friendly smiles, professional service and a genuine love for the wine. Any question I asked was answered enthusiastically and the fact I took a dozen home with me at the end answers the question of...But was the wine any good?
Pork Burger Wine Pairing
Two guesses which winery we are picking the wine from today! That's right - Chalk Hill and their delicious Diana Mary Grenache Rose. This medium-bodied rose is everything one wants with my Mexican pork burger on a warm summers day. Strawberries, rose petals, cherries, maybe a little cherry sherbert, lovely aromatic notes and a dry finish. A second may have been opened..............
Coming in at $28 a bottle it has more class than your average rose that you neck on a hot day whilst telling an over-exaggerated story to your mates 😉 Sign up to their wine club and receive a 15% it's really a no-brainer with so many good wines to choose from!
Alternative Burger Recipes
Inspired by my Mexican pork burger and want, sorry NEED more burgers in their life? Check out these beauts below and get grilling!
Aussie Style Beef Burger by Yours Truly
Crispy Halloumi Burgers by Andrea Geddes of 'The Cooking Collective'
Wagyu Burger, Horseradish & Frozen Blue Cheese by Yours Truly
Vegan Portobello Mushroom Burger w/ Wasabi Sprouts by Amanda Logan of 'My Goodness Kitchen'
Korean Beef Burger by Yours Truly
Happy Cooking & Happy Eating Friends!!!
- 600 g pork mince
- 4 brioche buns
- 2 poblano peppers
- pickled onions
- 2 tbsp oil
- ¼ cup coriander finely chopped
- 2 tbsp lime juice
- 8 tbsp mayo/aioli
- Chef Knives
- Chopping board
- mixing bowl
- weighing/measuring utensils
- Heat you BBQ to 250c
- Mix coriander, lime & mayo together and set aside in fridge
- Mix pork mince and pinch salt together, form 4 equal sized pieces and flatten them out using either a mould, plastic lid, or your hands until they are slightly bigger than your burger bun
- Cut poblanos in ½, removing seeds and stem. Drizzle with oil and salt
- Grill the poblanos and burgers on the BBQ, turning after 2 minutes and cooking for a further 2 minutes
- Remove from the grill and allow to rest for 2 minutes before serving
- Toast your buns!
- I put mine together going bun, lettuce, burger, poblano, onions, feta, aioli and bun
- use pork mince with a little extra fat for maximum flavour
- always let your meat rest before serving so the juices have time to redistribute – this helps keep your meat juicy and tender
- you can substitute poblanos for jalapenos but it’s gonna be spicier! Alternatively, use green capsicum and add a little green chilli to the sauce if you can’t handle too much spice!
- if cooking in a grill pan in the kitchen it will take a little longer to cook the burger so cook it for 2.5-3 minutes per side
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