El Paso Burger Recipe

Time30m

Serves2

smoked pulled pork, green chili gravy, queso fresco crumbles, pickled jalapenos

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Pulled Pork
If not using pre-cooked smoked pulled pork, smoke a pork shoulder until tender and shred into pieces.
2
Make the Green Chili Gravy
In a saucepan, heat the green chili gravy over medium heat until simmering. Add the pulled pork and mix well.
3
Toast the Buns
In a skillet, heat olive oil over medium heat. Place the burger buns cut-side down and toast until golden brown.
4
Assemble the Burger
On the bottom half of each toasted bun, place a generous scoop of the pulled pork and green chili gravy mixture. Top with queso fresco crumbles and pickled jalapenos.
5
Serve
Place the top half of the bun on each burger and serve immediately.