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Recipe courtesy of National Pork Board
Recipe courtesy of National Pork Board
Watch how to make this recipe.
Cuban-Style Pork Burgers
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 burgers
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 27 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 115 milligrams
- Sodium
- 1070 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Protein
- 34 grams
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- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 burgers
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 27 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 115 milligrams
- Sodium
- 1070 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Protein
- 34 grams
Ingredients
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
Directions
- 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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