Mojo Pork Burgers with Orange Jicama Slaw

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

This burger puts the flavors of Miami on a bun. Citrus and garlic pork, jicama and plantain chips for an unexpected sweetness and crunch.


Burger Patty:
2 pounds ground pork
4 teaspoons fresh lime juice
4 teaspoons orange zest
4 teaspoons fresh orange juice
2 teaspoons salt
½ teaspoons pepper
8 cloves garlic, finely minced
2 Tablespoons cumin
1 teaspoons Mexican oregano

12 slices thick cut apple wood smoked bacon

Cilantro Mayonnaise:
1 teaspoons lime zest
½ cup mayo
1 cup cilantro leaves, packed
¼ teaspoons salt
1 clove garlic

Orange Jicama Slaw:
1 navel orange
1 ½ cups jicama, julienned
1 ½ cups cabbage, julienned
¼ teaspoons salt
1/8 teaspoons pepper
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 Tablespoons sugar

2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 Hawaiian sweet sandwich rolls, preferably King’s Hawaiian brand
1 bag plantain chips, preferably Mariquitas Classic brand


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the pork, lime, orange zest and juice, salt, pepper, garlic, cumin and oregano in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
To make the cilantro mayonnaise place lime zest, mayonnaise, cilantro, salt and garlic in a small food processor and process until smooth. Set aside in the fridge to cool while burgers are cooking.
To prepare the Orange Jicama slaw cut the flesh of a navel orange into ½ inch chunks leaving no pith on the pieces. Combine orange chunks, jicama, cabbage, salt, pepper, apple cider vinegar, olive oil and sugar and toss to combine. Loosely cover with plastic wrap and set aside in the fridge to chill.
When the grill is ready brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 6 to 7 minutes on each side. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread each cut side of the toasted bun with the cilantro mayonnaise. Place an equal amount of slaw on each bun bottom, then 2 bacon slices, and an enough of the plantain chips to cover the bacon and slaw in an even layer. Top with burger patty. Add the bun tops and serve immediately.
Makes 6 burgers