Ancho Chile Pork Burgers

This was one of those days that we knew there wouldn’t be much time to prepare and cook dinner because we planned on spending all day at the beach, probably the last hurrah of the season in late September. I thought cheeseburgers would be an easy fix.

The day prior, I pulled a package of Trader Joe’s ground pork out of the freezer to thaw and noted we had brioche buns, plus lettuce, tomato and onion on hand for garnish. Perfect. Then, while standing in line at the local farmer’s market, I glanced at a display of Urban Accent seasoning mixes and saw one for Ancho Chile Pork Burgers. More Perfect!

I rarely tout product placement in my blog, but it seemed that this serendipitous combination was just meant to be, so I ran with it. The bold spice blend will pack your burger with the smoky flavors of ancho and chipotle chiles, paprika, coriander, allspice, and sweet brown sugar. But if you’re not into pork burgers, Urban Accents Ancho Chile Pork Burger blend also goes great with beef, turkey or even a veggie burger!

My brilliant solution to pull everything together was a mix of mayonnaise and adobo sauce (gotten from a can of smoked chipotle chiles). Mix and spread on both bun bottoms and tops. Along with a side of Bush’s Black Bean Fiesta—another timesaver which contained chipotle seasoning—we enjoyed a super flavorful meal in no time.

Of course you can use whatever toppings float your boat, but we decided Swiss cheese melted on top—in fact two slices per burger—plus the lettuce, tomato and onion trinity, added color, flavor and a skosh of healthy nutrients.

Ancho Chile Pork Burgers

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 lb.ground pork
  • 1 package Urban Accents Ancho Chile Pork Burger seasoning
  • 1 Tbsp. canola oil
  • Swiss cheese slices, at least 3
  • 3 Tbsp. mayo
  • 1 1/2 Tbsp. adobo sauce
  • 3-4 brioche buns
  • Tomato and onion, sliced thin for garnish
  • Bibb lettuce leaves for topping


  1. Break apart ground pork into a medium bowl. Sprinkle in Urban Accents seasoning and mix with hands until evenly distributed trying not to overwork it. Form into 3 (or 4) uniformed sized patties.
  2. Add oil to a large skillet over medium-high heat until oil is shimmering. Add patties to skillet and sear on one side until brown, about 5 minutes.
  3. Flip the patties and sear the other side, again until browned and internal temperature reaches 150°. During the last minute, add cheese slices, top with a lid until cheese melts, maybe 1 minute more.
  4. Meanwhile, mix the mayo and adobo sauce (add or subtract according to personal preference) until thoroughly mixed and spread on both sides of each bun.
  5. Place the burger on bottom of bun and top with remaining garnishes.

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