Burgers
1/2 lb smoked chorizo sausage (fully cooked) casings removed, cut into 1" pieces
1 1/2 lbs ground pork
2 garlic cloves, minced
2 tsp Worcestershire sauce
1 1/2 tsp Cajun seasoning
3/4 tsp course salt
1/4 tsp cayenne pepper
1. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, alt and cayenne; mix gently. Form mixture into four 1-inch-thick- patties. (To store, cover and refrigerate patties up to 1 day.)
2. Grill burgers, covered, until cooked through, 7-8 min per side. Serve with warmed buns and Green Chile Mayo.
MayoIn a food processor, combine 1 cup of mayo (or Greek plain yogurt), 1 minced garlic clove, 1 roasted jalepeno (or pablano) pepper (peeled and seeded), and 1 Tbs of fresh lime juice. Blend until smooth. Season with coarse salt and ground pepper.
from Everyday Food issue 63
1/2 lb smoked chorizo sausage (fully cooked) casings removed, cut into 1" pieces
1 1/2 lbs ground pork
2 garlic cloves, minced
2 tsp Worcestershire sauce
1 1/2 tsp Cajun seasoning
3/4 tsp course salt
1/4 tsp cayenne pepper
1. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, alt and cayenne; mix gently. Form mixture into four 1-inch-thick- patties. (To store, cover and refrigerate patties up to 1 day.)
2. Grill burgers, covered, until cooked through, 7-8 min per side. Serve with warmed buns and Green Chile Mayo.
MayoIn a food processor, combine 1 cup of mayo (or Greek plain yogurt), 1 minced garlic clove, 1 roasted jalepeno (or pablano) pepper (peeled and seeded), and 1 Tbs of fresh lime juice. Blend until smooth. Season with coarse salt and ground pepper.
from Everyday Food issue 63
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