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.
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 SourtherFlavorZone.com. The site is still under construction. It will be ready very soon, I hope.