If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave your guests clamoring for more.
Ingredients
-
Vegetable oil, for grates
-
½ pound smoked chorizo sausage (fully cooked), casings removed, cut into 1-inch pieces
-
1 ½ pounds ground pork
-
2 garlic cloves, minced
-
2 teaspoons Worcestershire sauce
-
1 ½ teaspoons Cajun seasoning
-
¾ teaspoon coarse salt
-
¼ teaspoon cayenne pepper
-
4 ounces sliced pepper Jack cheese (optional)
-
4 large hamburger buns
-
½ cup Green-Chile Mayo
-
Romaine lettuce, for serving
Directions
-
Heat grill to medium. Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into four 1-inch-thick patties. (To store, cover and refrigerate patties, up to 1 day.)
-
Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.
Cook's Notes
You can shape the burgers and make the Green-Chile Mayo a day in advance. If you can't find a poblano for the mayo, use a small can of diced hot green chiles, drained.