Pork Chorizo Burger Recipe Recipes Recipe For Chili

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PORK AND CHORIZO BURGERS WITH GREEN CHILE MAYO



Pork and Chorizo Burgers With Green Chile Mayo image

Make and share this Pork and Chorizo Burgers With Green Chile Mayo recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces chorizo sausage, casings removed, cut into 1-inch pieces
1 -1 1/2 lb ground pork
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 1/2 teaspoons creole seasoning
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 slices monterey jack pepper cheese
4 hamburger buns
1 poblano chile
1 cup mayonnaise
1 teaspoon minced garlic
1 tablespoon freshly squeezed lime juice
salt & fresh ground pepper, to taste

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.

Nutrition Facts : Calories 1022.9, Fat 75.8, SaturatedFat 25.8, Cholesterol 172, Sodium 2004, Carbohydrate 39.5, Fiber 1.2, Sugar 7.5, Protein 44.8

PORK AND CHORIZO BURGERS WITH PINEAPPLE AND SRIRACHA



Pork and Chorizo Burgers with Pineapple and Sriracha image

Provided by Food Network

Time 25m

Yield 6 burgers

Number Of Ingredients 15

1/2 teaspoon kosher salt
6 fresh pineapple rings, cut about 1/2-inch thick
6 hamburger buns, preferably sweet Hawaiian style, split
Fresh cilantro leaves, as garnish
Sriracha Aioli:
1/2 cup mayonnaise
1 garlic clove, pressed through a garlic press
1 teaspoon Sriracha sauce
1 garlic clove, minced
8 ounces smoked Spanish-style chorizo links, casings removed
1 pound 96% lean ground pork
1/3 cup plain breadcrumbs, dried
1 large egg, beaten
2 scallions, finely chopped
2 tablespoons red bell pepper, finely chopped

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.

Nutrition Facts : Calories 520, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 110 milligrams, Sodium 970 milligrams, Carbohydrate 48 grams, Fiber 1 grams, Protein 32 grams

CHORIZO BURGER



Chorizo Burger image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 pound 80/20 ground beef
8 ounces fresh chorizo, casings removed
8 ounces chipotles in adobo sauce
3 cups mayonnaise
1/2 ounce freshly squeezed lemon juice
1/2 ounce salt
4 avocados
1/2 cup freshly squeezed lemon juice
1/2 cup diced onion
1/2 cup diced tomato
1 ounce salt
1/2 ounce granulated garlic
2 diced jalapeños, no seeds
1 bunch diced fresh cilantro
4 slices pepper jack cheese
4 hamburger buns
Lettuce and tomato, for topping burgers

Steps:

  • For the patties: Mix the beef and chorizo in a bowl, then form into 4 patties and set aside.
  • For the chipotle sauce: Blend the chipotles and place in a bowl. Fold the blended chipotles into the mayo, then add the lemon juice and salt. Set aside.
  • For the guacamole sauce: Cut and peel the avocados and add to a bowl; add the lemon juice, onion, tomato, salt, garlic, jalapeños and cilantro. Mix well.
  • Cook the patties to medium. Place one slice of cheese on each patty and melt. Add the chipotle sauce to both sides of each hamburger bun. Add the lettuce and tomatoes to each bun. Place a patty on each and top with a generous portion of guacamole. Enjoy!

CHORIZO AND PORK BURGERS



Chorizo and Pork Burgers image

Make and share this Chorizo and Pork Burgers recipe from Food.com.

Provided by Xexe383

Categories     Lunch/Snacks

Time 47m

Yield 14 serving(s)

Number Of Ingredients 8

2 1/2 lbs ground pork
1 lb chorizo sausage, casings remove and cumbled
4 slices bacon, finely chopped
1/4 cup chicken broth
1/2 cup red onion, minced
1 tablespoon fresh thyme leaves or 1 tablespoon dried thyme leaves
1 tablespoon ground cumin
14 hamburger buns

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.

Nutrition Facts : Calories 542.7, Fat 34.1, SaturatedFat 12.4, Cholesterol 109.1, Sodium 733.8, Carbohydrate 22.7, Fiber 1.1, Sugar 3, Protein 33.7

CHORIZO CHILI



Chorizo Chili image

I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.

Provided by Mary Nace

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

2 teaspoons olive oil, or as needed
¼ cup chopped onion
2 cloves garlic, minced
1 pound ground beef
12 ounces chorizo sausage
1 (14 ounce) can diced tomatoes
1 (14 ounce) can prepared chili
1 (14 ounce) can butter beans
¾ cup tomato sauce
1 tablespoon chili powder
1 tablespoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
  • Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
  • Cook on High until flavors have blended, 3 to 4 hours.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g

CHORIZO BURGERS



Chorizo Burgers image

I've always enjoyed a hamburger right off the grill, and in the Southwest we enjoy chorizo, so I combined the two. Instead of using store-bought condiments, I use fresh ingredients to brighten up the burgers along with some pickled vegetables. I like to serve these burgers with a side of deep-fried Brussels sprouts. -Robert J. Johnson, Chino Valley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/3 cup sugar
1/3 cup water
1/3 cup cider vinegar
1/2 large red onion, halved and thinly sliced
1 jalapeno pepper, seeded and sliced
6 ounces ground beef or bison
1/4 pound fresh chorizo or bulk spicy pork sausage
1/4 teaspoon salt
1/4 teaspoon pepper
2 sesame seed hamburger buns, split
1/2 cup fresh baby spinach
2 tablespoons peeled and grated horseradish

Steps:

  • In a large bowl, whisk sugar, water and vinegar together until sugar is dissolved. Add red onion and jalapeno; let stand at least 1 hour., Combine beef and chorizo; shape beef into two 3/4-in.-thick patties. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Drain pickled vegetables. Serve burgers on buns with spinach, pickled vegetables, and horseradish.

Nutrition Facts : Calories 555 calories, Fat 30g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1264mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 5g fiber), Protein 34g protein.

PORK AND CHORIZO BURGERS



Pork and Chorizo Burgers image

These burgers have a bit of a kick to them, a perfect way to spice up a barbecue. Also great served with paprika sweet potato fries as an alternative to a regular burger.

Provided by ashleydelong

Time 2h

Yield Makes 4

Number Of Ingredients 0

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.

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