Boriqua Pork Burgers with Creamy Sofrito Ranch Slaw Rsc
Elevate your burger night with these vibrant and juicy Boriqua Pork Burgers with Creamy Sofrito Ranch Slaw! Infused with bold Puerto Rican flavors, the pork patties are seasoned with aromatic sofrito, garlic, and adobo for a perfectly spiced, tender bite. Topped with a tangy sofrito ranch slaw—featuring crisp coleslaw tossed in a creamy blend of mayo, ranch dressing, and apple cider vinegar—this recipe offers layers of savory and zesty goodness in every mouthful. Served on butter-toasted burger buns, these hearty pork burgers are a true celebration of Caribbean-inspired cuisine, perfect for impressing at family dinners, backyard barbecues, or weeknight meals. Ready in just 35 minutes, this easy-to-follow recipe brings bold, authentic flavors straight to your table!
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Recipe Information
Ingredients
- 1 lb Ground pork
- 0.25 cup Sofrito (store-bought or homemade)
- 2 cloves Garlic, minced
- 1 tsp Adobo seasoning
- 0.5 tsp Oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Vegetable oil
- 3 cups Coleslaw mix
- 0.25 cup Mayonnaise
- 2 tbsp Sofrito (for dressing)
- 0.25 cup Ranch dressing
- 1 tbsp Apple cider vinegar
- 0.25 tsp Salt (for slaw)
- 4 Burger buns
- 2 tbsp Butter
Instructions
In a large mixing bowl, combine ground pork, 1/4 cup sofrito, minced garlic, adobo seasoning, oregano, 1/2 tsp salt, and black pepper. Mix together until well incorporated, but do not overwork the meat.
Divide the pork mixture into 4 equal portions and shape each into a patty, about 3/4-inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up during cooking.
Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat the surface.
Cook the pork patties for 4-5 minutes per side, or until they are golden brown and cooked through to an internal temperature of 160°F (71°C). Transfer patties to a plate and let rest for 5 minutes.
While the patties are cooking, prepare the sofrito ranch slaw. In a medium bowl, whisk together mayonnaise, 2 tbsp sofrito, ranch dressing, apple cider vinegar, and 1/4 tsp salt.
Add the coleslaw mix to the bowl and toss well to coat. Set aside.
Butter the insides of burger buns and lightly toast them in a clean skillet or on the grill until golden brown.
Assemble the burgers: place a pork patty on the bottom half of each bun, top with a generous scoop of the creamy sofrito ranch slaw, and cover with the top bun.
Serve immediately and enjoy the rich, savory flavors of Puerto Rico!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
