A brilliant combination of spices is the spark behind these irresistible, juicy seasoned pork patties topped with melted aged cheddar cheese then sandwiched into a toasted brioche bun with a layer of smooth, creamy mayo, tomato, spinach, and cilantro. Paired with a zippy slaw of cumin, lime, and jalapeno.
May Contain: Barley, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Sulphites, Tree Nuts, and Triticale.
Tip: Be sure to wash hands well with hot soapy after handling raw meat and hot peppers.
Prepare Brioche Bun
Preheat oven to 375°F. Slice brioche bun in half, place on tray cut side up and set aside.
Prepare Cumin Slaw + Veg
Place coleslaw mix in a large mixing bowl. Wash lime, jalapeno and cilantro. Chop half of the cilantro and set remaining off to the side. Halve, seed and finely chop jalapeno. Add chopped cilantro and jalapeno to bowl along with cumin to taste and half of the mayo. Zest and juice lime into bowl. Mix well and season to taste with salt. Wash tomato, slice into 6-8 thin slices and set aside.
Working with clean hands, mix ground pork with spice blend and salt to taste in a second mixing bowl. Form into 2 (4 for 4 servings) balls and press into patties about ½ inch thick and 4 inches round.
Cook Patties + Toast Bun:
Place tray in oven and set a timer for 5 minutes or until buns are toasted. Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a skillet over medium-high heat. Cook patties for 2-3 minutes on one side, turn over and top with aged cheddar cheese. Reduce heat slightly, cover with a lid and cook for another 2-3 minutes or until cheese is melted and pork is cooked to an internal temperature of 165°F.
Assemble and Serve:
Spread remaining mayo on the bottom halves of brioche buns. Layer patties, sliced tomato, remaining cilantro, and spinach between bun halves. Serve with a side of cumin slaw. Enjoy!