Best Pork And Chorizo Burgers With Green Chile Mayonnaise Recipes

Emeril's Pork-and-Chorizo Burgers with Green-Chile Mayo image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 12

Vegetable oil, for grates
1/2 pound smoked chorizo sausage (fully cooked), casings removed, cut into 1-inch pieces
1 1/2 pounds ground pork
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
3/4 teaspoon coarse salt
1/4 teaspoon cayenne pepper
4 ounces sliced pepper Jack cheese (optional)
4 large hamburger buns
1/2 cup Green-Chile Mayo
Romaine lettuce, for serving

Steps:

Heat grill to medium. Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into four 1-inch-thick patties. (To store, cover and refrigerate patties, up to 1 day.)
Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.

Nutrition Facts : Calories 840 g, Fat 57 g, Fiber 1 g, Protein 50 g

Pork and Chorizo Burgers With Green Chile Mayo image

Provided by gailanng

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces chorizo sausage, casings removed, cut into 1-inch pieces
1 -1 1/2 lb ground pork
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 1/2 teaspoons creole seasoning
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 slices monterey jack pepper cheese
4 hamburger buns
1 poblano chile
1 cup mayonnaise
1 teaspoon minced garlic
1 tablespoon freshly squeezed lime juice
salt & fresh ground pepper, to taste

Steps:

To make the Green Chile Mayo: Heat the oven to 400 degrees F. Place poblano on a foil-lined baking sheet. Roast for 15 minutes, or until the skin is blistered and blackened. Place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. Peel, remove the seeds and finely chop.
Combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. Season to taste with salt and pepper. Refrigerate for up to 1 week.
The make the Chorizo Burgers: Preheat the grill to medium-high.
Place the chorizo in a food processor, and process until finely chopped.
Transfer the chorizo to a large bowl and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt and cayenne pepper.
Using your hands, mix gently but thoroughly. Form the mixture into four 1-inch-thick patties, about 8 ounces each.
Place the patties on the grill and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
Transfer the burgers to a plate or platter and top each one with a slice of cheese.
Toast the open buns on the grill, if desired.
Place the burgers on the bun bottoms. Generously top each burger with Green Chile Mayo, and place the tops of the buns over the sauce. Serve immediately.