Name: Pork and Chorizo Burgers with Pineapple and Sriracha
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 burgers
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.

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Pork and Chorizo Burgers with Pineapple and Sriracha

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