Pork & Chorizo Burgers with Green Chile Mayonnaise

Pork & Chorizo Burgers with Green Chile Mayonnaise
Pork & Chorizo Burgers with Green Chile Mayonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • BURGERS

  • 1/2

    pound chorizo, outer casings removed, cut into 1-inch pieces

  • 1 1/2

    pounds ground pork

  • 1

    tablespoon minced garlic

  • 2

    teaspoons Worcestershire sauce

  • 1 1/2

    teaspoons Emeril's Essence (see below for mix in directions)

  • 3/4

    teaspoon kosher salt

  • 1/4

    teaspoon cayenne pepper

  • 4

    large hamburger buns, or 4 (6-inch) lengths French bread, split in half crosswise

  • 1

    cup coarsely grated pepper Jack cheese (optional)

  • Green Chile Mayonnaise (see recipe, below)

  • GREEN CHILE MAYONNAISE

  • 1

    cup good-quality mayonnaise (homemade is best)

  • 1

    teaspoon minced garlic

  • 1

    poblano pepper, roasted and peeled

  • 1

    tablespoon fresh lime juice

  • Kosher salt and freshly ground black pepper

Directions

1. Preheat the grill to medium-high. Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly). Transfer to a large bowl and add the ground pork, garlic, Worcestershire, Essence, salt, and cayenne pepper and mix gently but thoroughly, being careful not to overwork the mixture. 2. Form the mixture into four, l-inch-thick patties and grill to desired doneness, about 5 minutes per side for medium. During the last 2 minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted. 3. Transfer the burgers to the bottom of the buns and place on plates. Generously top each burger with 2 tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce. GREEN CHILE MAYONNAISE In the bowl of a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth. Season with salt and black pepper to taste. EMERIL'S ESSENCE CREOLE SEASONING 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Yield: about 2/3 cup Combine all ingredients thoroughly.

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