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

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