Pork And Chorizo Burgers With Green Chile Mayonnaise Recipes

EMERIL'S PORK-AND-CHORIZO BURGERS WITH GREEN-CHILE MAYO

Steps:

• 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.

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.

PORK AND CHORIZO BURGERS WITH PINEAPPLE AND SRIRACHA

Steps:

• To make aioli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days. To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Lightly oil grill grate. Grill burgers, with the lid closed, for 5 minutes. Turn burgers and add pineapple to grill. Finish cooking burger until the internal temperature reads 160 degrees F on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill. Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aioli, 1 pineapple ring and cilantro leaves to taste. Serve immediately.

PORK AND CHORIZO BURGERS

Steps:

• Separate the mince into a large bowl. Dice the chorizo into small chunks about 1cm by 1cm and add to the bowl.
• Finely dice the onion, apple, garlic and chilli and add to the bowl, season to taste. (These want to be diced small enough so that you will not notice chunks of them in the finished burger.)
• Add the egg to the bowl and turn all the ingredients together with your fingers making sure that all are thoroughly incorporated. Whilst doing this don't be afraid to squash the mince together breaking up the stranded shape it holds. Once you are happy with this mixture separate into 4 balls and shape into your burger. Wrap in cling film and leave in the fridge for an hour.
• Pre-heat your oven to 180 place the burgers on a grill tray and cook for 25-30 min, turning halfway through. Serve on a bun with some lettuce, tomato and mayonnaise to garnish.

GREEN-CHILE MAYO

Steps:

• In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.