Food Network: Pork and Chorizo Burgers with Green Chile Mayonnaise

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Pork and Chorizo Burgers with Green Chile Mayonnaise
Recipe courtesy Emeril Lagasse, 2004

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 Essence, recipe follows
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

Instructions
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, Essence, 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.

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch,
published by William and Morrow, 1993.

Green Chile Mayonnaise:
1 cup good-quality mayonnaise (homemade is best)
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled

1 tablespoon fresh lime juice
Salt and freshly ground black pepper

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.

Yield: about 1 1/2 cups