Pork And Chorizo Burgers Recipes

Steps:

• To make aioli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days. To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Lightly oil grill grate. Grill burgers, with the lid closed, for 5 minutes. Turn burgers and add pineapple to grill. Finish cooking burger until the internal temperature reads 160 degrees F on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill. Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aioli, 1 pineapple ring and cilantro leaves to taste. Serve immediately.

Steps:

• Separate the mince into a large bowl. Dice the chorizo into small chunks about 1cm by 1cm and add to the bowl.
• Finely dice the onion, apple, garlic and chilli and add to the bowl, season to taste. (These want to be diced small enough so that you will not notice chunks of them in the finished burger.)
• Add the egg to the bowl and turn all the ingredients together with your fingers making sure that all are thoroughly incorporated. Whilst doing this don't be afraid to squash the mince together breaking up the stranded shape it holds. Once you are happy with this mixture separate into 4 balls and shape into your burger. Wrap in cling film and leave in the fridge for an hour.
• Pre-heat your oven to 180 place the burgers on a grill tray and cook for 25-30 min, turning halfway through. Serve on a bun with some lettuce, tomato and mayonnaise to garnish.

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.

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

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.