Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Emeril's Pork-and-Chorizo Burgers with Green-Chile Mayo 4.1 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 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. Ingredients Vegetable oil, for grates ½ pound smoked chorizo sausage (fully cooked), casings removed, cut into 1-inch pieces 1 ½ pounds ground pork 2 garlic cloves, minced 2 teaspoons Worcestershire sauce 1 ½ teaspoons Cajun seasoning ¾ teaspoon coarse salt ¼ teaspoon cayenne pepper 4 ounces sliced pepper Jack cheese (optional) 4 large hamburger buns ½ cup Green-Chile Mayo Romaine lettuce, for serving Directions 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. 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. Rate it Print