- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 burgers
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 520
- Total Fat
- 23 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 110 milligrams
- Sodium
- 970 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 1 grams
- Protein
- 32 grams
Ingredients
1/2 teaspoon kosher salt
6 fresh pineapple rings, cut about 1/2-inch thick
6 hamburger buns, preferably sweet Hawaiian style, split
Fresh cilantro leaves, as garnish
Sriracha Aioli:
1/2 cup mayonnaise
1 garlic clove, pressed through a garlic press
1 teaspoon Sriracha sauce
1 garlic clove, minced
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
2 scallions, finely chopped
2 tablespoons red bell pepper, finely chopped
Directions
- To make aioli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days. To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Lightly oil grill grate. Grill burgers, with the lid closed, for 5 minutes. Turn burgers and add pineapple to grill. Finish cooking burger until the internal temperature reads 160 degrees F on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill. Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aioli, 1 pineapple ring and cilantro leaves to taste. Serve immediately.
Cook’s Note
Add Asian-style slaw with shredded Napa cabbage and carrots, sliced scallions and teriyaki salad dressing for a unique flavor.
