-
1
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.
-
2
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.
-
3
The make the Chorizo Burgers: Preheat the grill to medium-high.
-
4
Place the chorizo in a food processor, and process until finely chopped.
-
5
Transfer the chorizo to a large bowl and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt and cayenne pepper.
-
6
Using your hands, mix gently but thoroughly. Form the mixture into four 1-inch-thick patties, about 8 ounces each.
-
7
Place the patties on the grill and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
-
8
Transfer the burgers to a plate or platter and top each one with a slice of cheese.
-
9
Toast the open buns on the grill, if desired.
-
10
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.
