Welsh Spicy Pork Burgers Topped with Cheesy Nachos


  • 450g (1lb) lean pork mince
  • 2 cloves garlic, crushed
  • 1 green chilli, deseeded and finely chopped
  • 1 small red pepper, deseeded and finely chopped
  • 5ml (1tsp) Harissa paste
  • Black pepper

For the Guacamole Salsa:

  • 30ml (2tbsp) sweet chilli sauce
  • ¼ small cucumber, roughly chopped
  • 1 ripe avocado, peeled, stone removed and chopped
  • 2 spring onions, finely sliced
  • Juice of ½ a lemon
  • 1 tomato, roughly chopped

To serve:

  • Handful tortilla chips
  • Grated Cheddar cheese
  • Sour cream
  • Iceberg lettuce


  • Take the pork mince, garlic, chilli, pepper, harissa paste and seasoning, and mix together in a large bowl.
  • Next, divide the mixture into four even amounts and shape into four neat burgers.
  • Now, place the burgers under a pre-heated grill and cook for about 12 – 14 minutes or until golden brown and cooked through.
  • With the burgers cooking, take all of the ingredients for the guacamole salsa and mix them together in a bowl – once mixed leave to stand.
  • When the burgers have cooked, add two or three tortilla chips on top, add a little grated cheese and place under the grill until the cheese has melted, this should only take a minute.
  • Serve the burgers on wedges of iceberg lettuce with a large dollop of guacamole and sour cream.

Recipe Information

  • Makes – 4
  • Cooking Time – 15 minutes


Recipe provided by Hybu Cig Cymru - Meat Promotion Wales