Spicy Pork and Chorizo Burger with Chile Elements
Ready to fire up a flavor explosion? Let's cook up some Pork & Chorizo Chile Burgers that'll leave your taste buds dancing. These bad boys are perfect when paired with a kickass beer cocktail (because who doesn't need an extra kick?).
What you'll need to buy: Mexican chorizo, the spicy sausage of Mexican origin. You can find it at your local gourmet market or online. It's essential to cook this before enjoying! If you can't snag Mexican chorizo, any fresh, spicy sausage will do the trick.
Game plan: Grillin' out? Go ahead and toast your buns right on the grill while the cooked patties are resting. Cookin' it indoors? Toss your buns in the oven when your burgers hit the pan grill — trust us, you don't want a soggy bun.
Recipe Specs:- Servings: 4 burgers- Difficulty level: Easy as pie- Time commitment: 1 hr 10 minutes
Ingredients:1. 1 pound ground pork2. 6 ounces fresh Mexican chorizo (take off the casings if you've got links)3. 2 medium garlic cloves, finely chopped4. Vegetable oil, for lubing the grill and that avocado5. 4 Anaheim chiles, halved and cleaned (stems and seeds removed)6. 1 avocado, halved and pitted7. Kosher salt8. 2 teaspoons plus 1 tablespoon freshly squeezed lime juice9. 1 tablespoon chopped fresh cilantro10. Freshly ground black pepper11. 4 (4-inch) hamburger buns, halved and toasted
Instructions:1. Combine the pork, chorizo, and garlic in a big ol' bowl. Mix it up with your go-to cooking tool (your hands are perfect!). Split the meat into 4 even portions and shape each one into a thin patty (they'll be kinda flat). Use your thumb to make a shallow indentation on the top of each patty to help them cook evenly. Set 'em aside and chill while you get your grill game on.2. Fire up your grill pan or outdoor grill to medium-high heat (around 375°F to 425°F). Grease up the grate with a few layers of paper towels soaked in veggie oil.3. Pop the chiles on the grill, charring both sides until they're soft and smoky (about 10 minutes). Move 'em to a medium-sized bowl, cover it tightly, and let 'em steam for another 10 minutes until the skins come off easily. While the chiles are chillin', let's tackle that avocado.4. Brush the cut sides of the avocado with veggie oil and season with some salt. Grill 'em cut-side down until grill marks appear and they soften (about 4-5 minutes). Let them cool for a bit, then scoop out the flesh, mash it in a bowl, and mix in the cilantro and lime juice. Season as needed, and set aside.5. Season the pork patties with salt and pepper, place 'em on the grill indentation-side up, and cook 'em undisturbed until grill marks form (about 5-6 minutes). Flip 'em, cook until they reach 145°F (6 more minutes approximately). Take 'em off the heat and let 'em rest for 5 minutes.6. Assemble your masterpiece! Start with the toasted buns, layer on that avocado mash, Add the juicy burger and chiles, and top it off with another bun half. Savory, spicy, smoky goodness all rolled into one badass burger. Enjoy!
Bonus Beverage: Cranberry Orange Shandy (or something similar) to help tame the burger's bold flavors and enhance your dining experience. Stay thirsty, my friends!
- In the recipe, you'll find the essential ingredient Mexican chorizo, a spicy sausage typically found at gourmet markets or online.
- The uncategorized ingredient, Anaheim chiles, halved and cleaned, will be grilled and used in the burger instructions to add a smoky flavor.
- Nutrition information for this dish suggests that it pairs well with a refreshing beverage, as mentioned in the text, to complement the bold flavors.
- Cooking instructions include toasting the buns on the grill, a recommendation made in the text for those grilling out, or in the oven if cooking indoors to prevent soggy buns.
