Sloppy Kitchen

Target: 9 × 11 inches · portrait

Main Course · Burgers

Smoky Pork Burgers with Roasted Potato Wedges

Smoked paprika, garlic, black pepper, and restrained chipotle season juicy pork burgers, paired with crisp oven wedges and a cool lime-yogurt dipping sauce.

50 min
4 burgers
Smoky pork burger with lettuce beside crisp potato wedges and cool lime-yogurt dip.

Ingredients

1 1/2 lb ground pork

1 tsp smoked paprika

1 tsp granulated garlic

1/4 tsp chipotle powder

1/2 tsp freshly ground black pepper

1 1/4 tsp kosher salt, divided

1 tbsp Worcestershire sauce

2 lb russet potatoes

2 tbsp olive oil

1 tbsp neutral oil

3/4 cup plain Greek yogurt

1 lime

1 tsp honey

2 tbsp chopped fresh cilantro

4 sesame burger buns

4 lettuce leaves

Equipment

Rimmed sheet pan · Large skillet · Instant-read thermometer · Parchment paper · Mixing bowl

Start the potatoes

01. Heat oven to 425 F and line a rimmed pan so wedges brown without sticking.

02. Cut potatoes evenly, toss with oil and 3/4 tsp salt, then roast cut-side down for 18 minutes to start their browning.

Mix and shape

03. Whisk yogurt with lime juice, honey, cilantro, and a pinch of salt; refrigerate so the dip stays cool.

04. Combine pork with Worcestershire, garlic, smoked paprika, chipotle, pepper, and 1/2 tsp salt using only a light hand.

05. Shape four loose patties with a shallow center dimple; avoid packing the meat, which can make burgers dense.

Finish wedges and cook

06. Turn wedges and roast 12–15 minutes more, until crisp-edged and tender at the center.

07. Sear patties in shimmering neutral oil, uncrowded, turning once; verify at least 160 F in the center of each patty.

Toast and serve

08. Rest the burgers while toasting bun cut faces in the same skillet until golden.

09. Add lettuce and patties to the buns; serve hot with wedges and cool lime-yogurt dip.