Pork And Chorizo Burgers Recipes

CHORIZO AND PORK BURGERS

Steps:

• In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended.
• Form into about 14 patties, ¾ thick.
• Place patties on a barbecue grill over medium heat; cover barbecue and open vents.
• Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes.
• When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.
• Serve with A1 and other burger fixings.

PORK AND CHORIZO BURGERS WITH GREEN CHILE MAYO

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.