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
Directions
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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By thegluttonous
Indianapolis, 53
on July 05, 2010
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Wow. I made these for a July 4th cookout, using onion rolls for buns, and neither my wife nor myself can remember ever having had a better burger. My guests went on about them too. I put some grilled onion on mine, but the chile mayo is delicious and is more than sufficient if you slather it on. This is a first class recipe from Emeril.
By alysonsnow_12947890
Whittier, 43
on June 20, 2010
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My husband and I made this for my mother-in-law tonight. It was EXCELLENT. The chile mayo is a great pair with the pork and chorizo, we didn't even use the pepper jack cheese.
We also paired it with Emeril's sweet corn with mexican cheese.
A perfect summer meal that I anticipate cooking for my own parents next week!
By greggo921_2625100
Stroudsburg, PA
on June 16, 2010
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I've been making this for 4 years, but I just made it for a new girlfriend tonight. She absolutely raved. This recipe is perfect as-is, no modifications needed. And the green chile mayo is incredible. I recommend making it a day ahead; it needs a night in the fridge for the flavors to marry. (the mayo is also delicious with a cherry pepper instead of a poblano And as I got on the website to review this recipe, I see the episode is going to be repeated in 3 days. So if you just watched Emeril make this, and are now checking the reviews, MAKE THIS RECIPE!
Read all 23 reviews