Grilled Green Chile Chorizo Burgers
By Alli BerkeyPublished on April 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 (4-ounce) can chopped green chiles, drained3 tablespoons jarred salsa verde 2 tablespoons finely chopped onion 1 pound ground pork 1 pound Mexican-style chorizo sausage, casings removed1 teaspoon table salt 1 teaspoon pepper 4 ounces Monterey Jack cheese, shredded (1 cup)4 hamburger buns, toasted¼ cup mayonnaise 1 cup shredded iceberg lettuce
Before You Begin
We developed this recipe using Frontera Tomatillo Salsa. For more heat, serve with jarred sliced jalapeños.
Instructions
- Combine chiles, salsa verde, and onion in small bowl; set aside. Combine pork and chorizo in separate bowl. Form pork mixture into 8 equal balls, then press into 5-inch patties. Sprinkle patties with salt and pepper.
- Grill patties, covered, over hot fire until well browned on first side, about 5 minutes. Flip patties and top each with 1 tablespoon chile mixture and 2 tablespoons Monterey Jack. Continue to grill, covered, until cheese is melted and burgers are cooked through, about 5 minutes longer. Transfer to platter, arranging burgers in stacks of two. Let rest for 5 minutes.
- Spread 1 tablespoon mayonnaise on each bun top. Place 1 burger stack on each bun bottom, followed by ¼ cup lettuce and bun top. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (4-ounce) can chopped green chiles, drained
3 tablespoons jarred salsa verde
2 tablespoons finely chopped onion
1 pound ground pork
1 pound Mexican-style chorizo sausage, casings removed
1 teaspoon table salt
1 teaspoon pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
4 hamburger buns, toasted
¼ cup mayonnaise
1 cup shredded iceberg lettuce
Ingredients
1 (4-ounce) can chopped green chiles, drained
3 tablespoons jarred salsa verde
2 tablespoons finely chopped onion
1 pound ground pork
1 pound Mexican-style chorizo sausage, casings removed
1 teaspoon table salt
1 teaspoon pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
4 hamburger buns, toasted
¼ cup mayonnaise
1 cup shredded iceberg lettuce
Ingredients
1 (4-ounce) can chopped green chiles, drained
3 tablespoons jarred salsa verde
2 tablespoons finely chopped onion
1 pound ground pork
1 pound Mexican-style chorizo sausage, casings removed
1 teaspoon table salt
1 teaspoon pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
4 hamburger buns, toasted
¼ cup mayonnaise
1 cup shredded iceberg lettuce
Why This Recipe Works
Combining ground pork with fresh chorizo makes a superflavorful burger mix.
Before You Begin
We developed this recipe using Frontera Tomatillo Salsa. For more heat, serve with jarred sliced jalapeños.
Instructions
- Combine chiles, salsa verde, and onion in small bowl; set aside. Combine pork and chorizo in separate bowl. Form pork mixture into 8 equal balls, then press into 5-inch patties. Sprinkle patties with salt and pepper.
- Grill patties, covered, over hot fire until well browned on first side, about 5 minutes. Flip patties and top each with 1 tablespoon chile mixture and 2 tablespoons Monterey Jack. Continue to grill, covered, until cheese is melted and burgers are cooked through, about 5 minutes longer. Transfer to platter, arranging burgers in stacks of two. Let rest for 5 minutes.
- Spread 1 tablespoon mayonnaise on each bun top. Place 1 burger stack on each bun bottom, followed by ¼ cup lettuce and bun top. Serve.
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