Best 3 Emerils Pork And Chorizo Burgers With Green Chile Mayo Recipes
Indulge in a culinary journey with Emeril's tantalizing Pork and Chorizo Burgers, a symphony of flavors that will tantalize your taste buds. These succulent burgers, made with a harmonious blend of ground pork, savory chorizo, and a melange of spices, are grilled to perfection and nestled in soft, toasted buns. Accompany these delectable burgers with a vibrant Green Chile Mayo, a creamy concoction infused with the zesty heat of roasted green chiles, perfectly complementing the richness of the pork and chorizo. Elevate your burger experience with a trio of delectable toppings: a refreshing Pico de Gallo, a tangy Cabbage Slaw, and a luscious Avocado Ranch Dressing. These culinary creations, bursting with diverse flavors and textures, will transform your taste buds into a fiesta of delight.
Check out the recipes below so you can choose the best recipe for yourself!
EMERIL'S PORK-AND-CHORIZO BURGERS WITH GREEN-CHILE MAYO
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave your guests clamoring for more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat grill to medium. Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into four 1-inch-thick patties. (To store, cover and refrigerate patties, up to 1 day.)
- Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.
Nutrition Facts : Calories 840 g, Fat 57 g, Fiber 1 g, Protein 50 g
PORK AND CHORIZO BURGERS WITH GREEN CHILE MAYO
Make and share this Pork and Chorizo Burgers With Green Chile Mayo recipe from Food.com.
Provided by gailanng
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Green Chile Mayo: Heat the oven to 400 degrees F. Place poblano on a foil-lined baking sheet. Roast for 15 minutes, or until the skin is blistered and blackened. Place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. Peel, remove the seeds and finely chop.
- Combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. Season to taste with salt and pepper. Refrigerate for up to 1 week.
- The make the Chorizo Burgers: Preheat the grill to medium-high.
- Place the chorizo in a food processor, and process until finely chopped.
- Transfer the chorizo to a large bowl and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt and cayenne pepper.
- Using your hands, mix gently but thoroughly. Form the mixture into four 1-inch-thick patties, about 8 ounces each.
- Place the patties on the grill and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
- Transfer the burgers to a plate or platter and top each one with a slice of cheese.
- Toast the open buns on the grill, if desired.
- Place the burgers on the bun bottoms. Generously top each burger with Green Chile Mayo, and place the tops of the buns over the sauce. Serve immediately.
Nutrition Facts : Calories 1022.9, Fat 75.8, SaturatedFat 25.8, Cholesterol 172, Sodium 2004, Carbohydrate 39.5, Fiber 1.2, Sugar 7.5, Protein 44.8
GREEN-CHILE MAYO
Top Emeril's Pork-and-Chorizo Burgers with this mayo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry
Number Of Ingredients 5
Steps:
- In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.
Tips:
- To achieve the best flavor, use high-quality ground pork and chorizo. Look for meat that is fresh and has a good amount of fat marbling.
- Don't overwork the meat mixture. Overworking can make the burgers tough.
- Use a light touch when forming the burgers. Don't pack them too tightly.
- Cook the burgers over medium-high heat. This will help create a nice crust on the outside while keeping the inside juicy.
- Don't flip the burgers too often. Flipping them too often can make them dry out.
- Let the burgers rest for a few minutes before serving. This will help the juices redistribute throughout the meat.
Conclusion:
Emeril's Pork and Chorizo Burgers with Green Chile Mayo are a delicious and easy-to-make meal. The combination of pork, chorizo, and green chile mayo creates a flavor that is both savory and spicy. These burgers are perfect for a casual get-together or a weeknight dinner. Serve them on your favorite buns with your favorite toppings.
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