The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican Pork Burgers with Avo Salsa & Fries
Our twist on burgers and chips. Juicy free-range British pork patties, infused with lime, chipotle and Mexican spices, are joined by sweet potato fries and chipotle dip. An avocado and sweetcorn salsa boosts vitamins.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 200g baby tomatoes
- 2 sweet potato
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 140g sweetcorn (sweetcorn, water, salt)
- 4 spring onion
- 1 chilli
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 500g free-range pork mince
- 2 avocado
- 1 handful of fresh coriander
- 2 unwaxed lime
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 712
Protein: 30g
Carbs: 51g
Fat: 44g
Mexican Pork Burgers with Avo Salsa & Fries
Our twist on burgers and chips. Juicy free-range British pork patties, infused with lime, chipotle and Mexican spices, are joined by sweet potato fries and chipotle dip. An avocado and sweetcorn salsa boosts vitamins.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7/ air fryer 190C. Cut the sweet potatoes into thick fries (peel optional). Place on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins/ air fryer 20-25 mins, until golden, turning halfway.
- Roughly chop the coriander. Make the chipotle dip; in a bowl, combine the yoghurt with half the chipotle (or to taste) and half the coriander.
- Make the salsa; thinly slice the spring onions and chilli (remove the seeds for less heat). Dice the avocados into cubes. Quarter the tomatoes. Drain and rinse the sweetcorn. Combine everything in a mixing bowl with the remaining coriander, 1/2 tbsp olive oil, a pinch of sea salt and black pepper. Zest and halve the limes, then add half the zest and juice from 1 lime to the bowl (to taste) and mix.
- In a bowl, combine the pork, spice mix, remaining zest and chipotle, a pinch of sea salt and black pepper. Mix and shape into 4 patties, around 1 1/2 cm thick. Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the burgers and cook for 7 mins, per side, until golden and cooked through.
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary.
- Serve the fries, burgers and avocado salsa with the chipotle dip on the side. Garnish with the remaining lime, cut into wedges.
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