Emeril's Pork-and-Chorizo Burgers with Green-Chile Mayo
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from my new grilling book will leave your guests clamoring for more.
Everyday Food, June 2009
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 4
- 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 (http://www.marthastewart.com/282033/green-chile-mayo)
- Romaine lettuce, for serving
- 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.
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.
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