Recipe courtesy of National Pork Board

Cuban-Style Pork Burgers

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 burgers
  • Nutrition Info
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8 ounces smoked Spanish-style chorizo links, casings removed

1 pound 96% lean ground pork

1/3 cup plain breadcrumbs, dried

1 large egg, beaten

1 small yellow onion, minced

1/3 cup green bell pepper, minced

1 garlic clove, minced

1/4 teaspoon kosher salt

6 hamburger buns, split

6 tablespoons Thousand Island dressing

2 cups shoestring potatoes (potato sticks)

4 green lettuce leaves


  1. Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.

Cook’s Note

Try these burgers with a cool Caribbean-salad of marinated tomatoes and cucumbers with avocado chunks in lime vinaigrette.

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