Pork And Chorizo Burgers With Green Chile Mayonnaise

Recipe Ingredients

1/2 lb	227g / 8oz	Chorizo - outer casings
		Removed, cut into 1" pieces
1 1/2 lbs	681g / 24oz	Ground pork
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Essence
		= (see Bayou Blast recipe)
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
4 teaspoons	20ml	Hamburger buns (large)
		= (or 4 (6") lengths French bread, halved
		Crosswise)
1 cup	146g / 5.1oz	Coarsely-grated pepper jack cheese - (optional)
		Green Chile Mayonnaise
1 cup	237ml	Good-quality mayonnaise
		= (homemade is best)
1 teaspoon	5ml	Minced garlic
1		Poblano pepper - roasted and peeled
1 tablespoon	15ml	Fresh lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the grill to medium-high.

Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly.) Transfer to a large bowl and add the ground pork, garlic, Worcestershire, Essence, salt and cayenne and mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 4 (1-inch) thick patties, about 8 ounces each, and place on the grill. Cook to desired doneness, about 5 minutes per side for medium. During the last 2 minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted.

Transfer the burgers to the bottom of the buns and place on plates. Generously top each burger with 2 tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce. Serve immediately.

Green Chile Mayonnaise: 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. (Makes about 1 1/2 cups)

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E08) - from the TV FOOD NETWORK

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