Sunday, June 10, 2012

Pork and Chorizo Burgers with Green Chile Mayo

I saw this recipe on and we had to have it.  Oh my!  It was so good.
Not spicy but flavorful.  Plus we got to use some of our home grown peppers.  Definitely will have again...we had with homemade fried.

Pork and Chorizo Burgers with Green Chile Mayo 

From Ezra Poundcake
Makes 4 big burgers

8 ounces chorizo (Mexican or Spanish), casings removed, cut into 1-inch pieces (used 6 oz)
1 to 1 1/2 pounds ground pork  (used 1 pound)
1 tablespoon minced garlic (2 garlic cloves)
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Creole seasoning
3/4 teaspoon salt  (used 1/2 tsp)
1/4 teaspoon cayenne pepper
4 slices pepper jack cheese
4 hamburger buns
Green Chile Mayo (recipe follows)

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 you’d like.

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.

Green Chile Mayo 

Makes about 1 1/2 cups

1 poblano chile (used 3 Anaheim's)
1 cup mayonnaise (used RF Mayo)
1 teaspoon minced garlic (3 cloves)
1 tablespoon freshly squeezed lime juice (used 1/2 TBSP)
Salt and ground black pepper, to taste

To Roast the Poblano: 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.  (didn't roast the peppers)

Combine the poblano, mayonnaise, garlic and lime juice in a food processor, (just cut up finely) and process until smooth. Season to taste with salt and pepper.

Storage: You can keep this in the fridge for up to 1 week.

1 comment:

David Scott said...

Gotta love Green Chili! Did you know that you can get real New Mexico Green Chile dried and powdered? It makes the best Green Chili Mayonaisse! site: