READ MORE ABOUT:
Yield: 4 Burgers
Ingredients:
1/2 pound chorizo, outer casings removed, cut into 1-inch pieces
1 1/2 pounds ground pork
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Jared's Southwestern Rub
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 large hamburger buns, or 4 (6-inch) lengths French bread, split in half
crosswise
1 cup coarsely grated pepper jack cheese, optional
Green Chile Mayonnaise, recipe follows
Method:
Preheat the grill to medium-high.
Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly). Transfer to a large bowl and add the ground pork, garlic, Worcestershire, Rub, salt and cayenne and mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 4 (1-inch) thick patties, about 8 ounces each, and place on the grill. Cook to desired doneness, about 5 minutes per side for medium. During the last 2 minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted.
Transfer the burgers to the bottom of the buns and place on plates. Generously top each burger with 2 tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce. Serve immediately.
Green Chile Mayonnaise
Yield: about 1 1/2 cups
Ingredients:
1 cup good-quality mayonnaise
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
Method:
In the bowl of a food processor, combine the mayonnaise, garlic, poblano,
and lime juice and process until smooth. Season, to taste, with salt and
pepper.
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Emeril's Green Team Tailgate Episode of Emeril Green.
-
- {}
