Pork And Chorizo Burgers With Pineapple And Srirach

Name: Pork And Chorizo Burgers With Pineapple And Sriracha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces spanish chorizo smoked, links with the casings removed; 1 pound 96% lean ground pork; 1/3 cup bread crumbs dried; 1 large eggs beaten; 2 scallions finely chopped; 2 tablespoons red bell pepper finely chopped; 1 clove garlic minced; 1/2 teaspoon kosher salt; 6 pineapple rings fresh, cut about 1/2-inch thick; 6 hamburger buns preferably sweet Hawaiian style, split; cilantro leaves Fresh, as garnish; 1/2 cup mayonnaise; 1 clove garlic pressed through a garlic press; 1 teaspoon sriracha sauce

Servings: persons

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

1
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.
2
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.
3
Prepare grill for direct cooking over medium-high heat, about 450 degrees F.
4
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.
5
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.

862

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces spanish chorizo smoked, links with the casings removed, 1 pound 96% lean ground pork, 1/3 cup bread crumbs dried, 1 large eggs beaten, and more.

Yes, Pork And Chorizo Burgers With Pineapple And Sriracha 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!

Pork And Chorizo Burgers With Pineapple And Sriracha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions