Thursday, May 7, 2009

Pork and Chorizo Burgers With Poblano Mayo

Emeril Lagasse said this is one of his favorite recipes in his new cookbook, "Emeril at the Grill." The poblano mayo can be used for other applications, too.

Makes 4 servings

8 ounces chorizo, casings removed, cut in 1-inch pieces

1 ½ pounds ground pork

1 tablespoon minced garlic

2 teaspoons Worcestershire sauce

1 ½ teaspoons Creole Seasoning

¾ teaspoon salt

¼ teaspoon cayenne

4 large hamburger buns or 4 (6-inch) lengths French bread, split in half horizontally

1 cup coarsely grated Pepper Jack cheese (optional)

Poblano mayo (recipe follows)

Preheat a grill to medium-high.

Place chorizo in a food processor and process until finely chopped (the sausage should appear crumbly). Transfer to a large bowl and add pork, garlic, Worcestershire, Essence, salt and cayenne. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into four 1-inch-thick patties, about 8 ounces each, and place them on the grill. Cook to a minimum internal temperature of 160 degrees, 5 to 7 minutes per side. During the last 2 minutes, toast the buns. If desired, sprinkle the cheese over tops of burgers and cook until melted.

Place burgers on bun bottoms and set them on plates. Generously top each with 2 tablespoons of green chile mayo, and place the tops of the buns over the sauce. Serve immediately.

Poblano mayo

Makes about 1 ½ cups

1 cup good-quality mayonnaise, preferably homemade

1 teaspoon minced garlic

1 poblano chile, roasted, peeled, seeded

1 tablespoon freshly squeezed lime juice

Salt and freshly ground black pepper

Combine mayonnaise, garlic, chile and lime juice in a food processor, and process until smooth. Season to taste with salt and pepper. Keeps up to 1 week.

NOTE: Poblano Mayo will soon be available at The site is still under construction. It will be ready very soon, I hope.

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