CHORIZO BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
- Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
- Preheat a large cast-iron skillet over medium heat.
- For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
- Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
- Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
- Serve alongside the Taco Tots.
- Preheat the oven to 425 degrees F.
- Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.
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.
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
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
CHORIZO AND PORK BURGERS
Make and share this Chorizo and Pork Burgers recipe from Food.com.
Provided by Xexe383
Categories Lunch/Snacks
Time 47m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended.
- Form into about 14 patties, ¾ thick.
- Place patties on a barbecue grill over medium heat; cover barbecue and open vents.
- Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes.
- When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.
- Serve with A1 and other burger fixings.
Nutrition Facts : Calories 542.7, Fat 34.1, SaturatedFat 12.4, Cholesterol 109.1, Sodium 733.8, Carbohydrate 22.7, Fiber 1.1, Sugar 3, Protein 33.7
GREEN CHILE MAYONNAISE
Make and share this Green Chile Mayonnaise recipe from Food.com.
Provided by wildheart
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Mix thoroughly.
- Chill for a minimum of three hours.
- Use as dip or dressing.
Nutrition Facts : Calories 228.8, Fat 14.3, SaturatedFat 2.2, Cholesterol 2.9, Sodium 36.9, Carbohydrate 24.1, Fiber 2.8, Sugar 11.8, Protein 5.4
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