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

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If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave your guests clamoring for more.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2009

Ingredients

  • 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

Directions

  1. 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.)

  2. 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.

Cook's Notes

You can shape the burgers and make the Green-Chile Mayo a day in advance. If you can't find a poblano for the mayo, use a small can of diced hot green chiles, drained.

Reviews Add a comment

  • evasmama
    18 MAY, 2010
    I couldn't find smoked chorizo, but I had a small amount of raw beef chorizo so I mixed that into the ground pork. The burgers were OK, but the green chile mayo was FANTASTIC! I will definitely make it again to use as a base for chicken salad or as a dressing.
    Reply