Pork and Chorizo Burgers with Green Chile Mayonnaise

Total Time:
20 min
10 min
10 min

4 servings

  • 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
  • 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

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