Spicy Pork and Chorizo Burgers with Green Chile Mayo

Giant delicious burger. That’s all you need to know.

Oh, and the mayo is the best part so don’t skip that!

Spicy Pork and Chorizo Burgers with Green Chile Mayo
Makes 4 giant burgers or 8 normal ones
Just the Tip / Inspired by Emeril Lagasse

Here’s what I used:

For the burgers:

• 1/2 pound spanish chorizo, outer casings removed, cut into 1-inch pieces (try to get nitrate free)
• 1 1/3 pounds ground pork
• 3 cloves garlic, minced or grated
• 2 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• pinch of dried oregano & thyme
• salt, black pepper
• 1/4 teaspoon cayenne pepper
• 4 whole wheat hamburger buns
• 4 slices of pepper jack cheese (optional)

For the green chile mayo:

• 1 cup light mayo
• 2 cloves garlic, chopped
• 1 poblano pepper, roasted and peeled, seeds removed (or use canned)
• juice of 1 lime
• salt & pepper

Here’s what I did:

For the mayo:

1. Combine the mayo, garlic, poblano, and lime juice in a food processor and whiz until smooth.
2. Season with salt and pepper to taste and refrigerate until ready to use.

For the burgers:

1. Preheat the grill (or an indoor grill pan) over medium-high heat.
2. Place the chorizo in the food processor and process until finely chopped and crumbly.
3. In a large bowl, combine the chorizo with the ground pork, garlic, worcestershire, and other seasonings. Mix gently but thoroughly and form into 4 1-inch patties. Place on the grill and cook for about 5 minutes on each side. During the last two minutes, add the cheese and cook until melted.
   
4. Let rest for 5 minutes before serving, and serve with 2 big spoonfuls of the mayo.