Pork And Chorizo Burgers With Green Chile Mayo

Name: Pork And Chorizo Burgers With Green Chile Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Green Chile Mayonnaise; 1 poblano chile; 1 cup mayonnaise; 1 teaspoon minced garlic; 1 tablespoon freshly squeezed lime juice; salt & fresh ground pepper, to taste

Servings: persons

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
Green Chile Mayonnaise
1 poblano chile
1 cup mayonnaise
1 teaspoon minced garlic
1 tablespoon freshly squeezed lime juice
salt & fresh ground pepper, to taste

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.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pork And Chorizo Burgers With Green Chile Mayo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!